JPS5733570A - Preparation of new seasoning - Google Patents
Preparation of new seasoningInfo
- Publication number
- JPS5733570A JPS5733570A JP10801580A JP10801580A JPS5733570A JP S5733570 A JPS5733570 A JP S5733570A JP 10801580 A JP10801580 A JP 10801580A JP 10801580 A JP10801580 A JP 10801580A JP S5733570 A JPS5733570 A JP S5733570A
- Authority
- JP
- Japan
- Prior art keywords
- fermentation
- seasoning
- koji
- yeasts
- lactic acid
- 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
Links
Landscapes
- Seasonings (AREA)
Abstract
PURPOSE: To prepare a seasoning, having a rich nutritive value, and usable in a state well suitable to vegetables and various other daily dishes, by fermenting boiled soybeans and a "koji" with yeasts and lactic acid bacteria.
CONSTITUTION: A "koji" prepared by the conventional method and soybeans prepared by washing with water, boiling and cooling and mixed in adequate amounts, and purely cultivated yeasts and purely cultivated lactic acid bacteria are added thereto. The resultant mixture is then charged into a tank and fermented at 25W 30°C. At the final stage of the fermentation or rhe completion of the fermentation, a vegetable oil, e.g. cotton seed oil or olive oil, a spice, e.g. Guinea pepper or pepper, salt and if desired the egg yolk are added to the fermentation mixture, and stirred to give the aimed seasoning.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10801580A JPS5733570A (en) | 1980-08-05 | 1980-08-05 | Preparation of new seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10801580A JPS5733570A (en) | 1980-08-05 | 1980-08-05 | Preparation of new seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5733570A true JPS5733570A (en) | 1982-02-23 |
| JPH03986B2 JPH03986B2 (en) | 1991-01-09 |
Family
ID=14473818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10801580A Granted JPS5733570A (en) | 1980-08-05 | 1980-08-05 | Preparation of new seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5733570A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60189034U (en) * | 1984-05-24 | 1985-12-14 | 株式会社学習研究社 | thermal copying device |
| EP0727153A2 (en) * | 1995-02-17 | 1996-08-21 | Ajinomoto Co., Inc. | Method for producing powdery seasoning |
| JP2010148468A (en) * | 2008-12-26 | 2010-07-08 | Saitama Prefecture | Ingredient of dressing, dressing and method for producing ingredient of dressing |
| JP2014140316A (en) * | 2013-01-22 | 2014-08-07 | Nippon Flour Mills Co Ltd | Miso-like fermented food product and manufacturing method thereof |
-
1980
- 1980-08-05 JP JP10801580A patent/JPS5733570A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60189034U (en) * | 1984-05-24 | 1985-12-14 | 株式会社学習研究社 | thermal copying device |
| 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 |
| JP2010148468A (en) * | 2008-12-26 | 2010-07-08 | Saitama Prefecture | Ingredient of dressing, dressing and method for producing ingredient of dressing |
| JP2014140316A (en) * | 2013-01-22 | 2014-08-07 | Nippon Flour Mills Co Ltd | Miso-like fermented food product and manufacturing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03986B2 (en) | 1991-01-09 |
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