JPS57105158A - Preparation of saltless tasty flavoring - Google Patents

Preparation of saltless tasty flavoring

Info

Publication number
JPS57105158A
JPS57105158A JP55180826A JP18082680A JPS57105158A JP S57105158 A JPS57105158 A JP S57105158A JP 55180826 A JP55180826 A JP 55180826A JP 18082680 A JP18082680 A JP 18082680A JP S57105158 A JPS57105158 A JP S57105158A
Authority
JP
Japan
Prior art keywords
flavoring
solution
saltless
sucrose
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP55180826A
Other languages
Japanese (ja)
Other versions
JPS6019979B2 (en
Inventor
Saburo Kondo
Reiko Nagano
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
YAMAKA SHIYOUYU KK
YAMAKA SHOYU KK
Original Assignee
YAMAKA SHIYOUYU KK
YAMAKA SHOYU KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by YAMAKA SHIYOUYU KK, YAMAKA SHOYU KK filed Critical YAMAKA SHIYOUYU KK
Priority to JP55180826A priority Critical patent/JPS6019979B2/en
Publication of JPS57105158A publication Critical patent/JPS57105158A/en
Publication of JPS6019979B2 publication Critical patent/JPS6019979B2/en
Expired legal-status Critical Current

Links

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  • Seasonings (AREA)

Abstract

PURPOSE: To prepare the titled saltless flavoring, by adding sucrose to an aqueous solution of koji of soy sauce, fermenting the solution, adding a chemical flavoring, animal and vegetable flavoring to it, followed by aging.
CONSTITUTION: Sucrose is added to an aqueous solution of soy sauce, the solution is allowed to stand at 55°C for about 10hr, and sucrose is converted into glucose and fructose by the action of an enzyme in the koji. The solution is blended with an extract of dried bonito and sodium glutamate, the blend is aged, dried, and powdered to give a product.
COPYRIGHT: (C)1982,JPO&Japio
JP55180826A 1980-12-20 1980-12-20 Salt-free flavor seasoning manufacturing method Expired JPS6019979B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55180826A JPS6019979B2 (en) 1980-12-20 1980-12-20 Salt-free flavor seasoning manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55180826A JPS6019979B2 (en) 1980-12-20 1980-12-20 Salt-free flavor seasoning manufacturing method

Publications (2)

Publication Number Publication Date
JPS57105158A true JPS57105158A (en) 1982-06-30
JPS6019979B2 JPS6019979B2 (en) 1985-05-18

Family

ID=16090025

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55180826A Expired JPS6019979B2 (en) 1980-12-20 1980-12-20 Salt-free flavor seasoning manufacturing method

Country Status (1)

Country Link
JP (1) JPS6019979B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0727153A2 (en) * 1995-02-17 1996-08-21 Ajinomoto Co., Inc. Method for producing powdery seasoning

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0727153A2 (en) * 1995-02-17 1996-08-21 Ajinomoto Co., Inc. Method for producing powdery seasoning
EP0727153A3 (en) * 1995-02-17 1996-11-06 Ajinomoto Kk Method for producing powdery seasoning
US5980957A (en) * 1995-02-17 1999-11-09 Ajinomoto Co., Inc. Method for producing powdery seasoning

Also Published As

Publication number Publication date
JPS6019979B2 (en) 1985-05-18

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