JPS58138356A - 醤油の製造法 - Google Patents
醤油の製造法Info
- Publication number
- JPS58138356A JPS58138356A JP57018811A JP1881182A JPS58138356A JP S58138356 A JPS58138356 A JP S58138356A JP 57018811 A JP57018811 A JP 57018811A JP 1881182 A JP1881182 A JP 1881182A JP S58138356 A JPS58138356 A JP S58138356A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- water
- preparation
- salt concentration
- raw
- 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
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000007796 conventional method Methods 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 abstract description 29
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 3
- 239000004382 Amylase Substances 0.000 abstract description 2
- 102000013142 Amylases Human genes 0.000 abstract description 2
- 108010065511 Amylases Proteins 0.000 abstract description 2
- 108091005804 Peptidases Proteins 0.000 abstract description 2
- 239000004365 Protease Substances 0.000 abstract description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 2
- 235000019418 amylase Nutrition 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 8
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 101700012268 Holin Proteins 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57018811A JPS58138356A (ja) | 1982-02-10 | 1982-02-10 | 醤油の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57018811A JPS58138356A (ja) | 1982-02-10 | 1982-02-10 | 醤油の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58138356A true JPS58138356A (ja) | 1983-08-17 |
| JPS6262141B2 JPS6262141B2 (cg-RX-API-DMAC7.html) | 1987-12-24 |
Family
ID=11981969
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57018811A Granted JPS58138356A (ja) | 1982-02-10 | 1982-02-10 | 醤油の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58138356A (cg-RX-API-DMAC7.html) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7790208B2 (en) * | 2004-02-04 | 2010-09-07 | Yamasa Corporation | Process for producing rich-flavor soy sauce |
| US20110003052A1 (en) * | 2008-03-26 | 2011-01-06 | Kikkoman Corporation | Reduced-salt moromi soy sauce |
| CN103610022A (zh) * | 2013-11-22 | 2014-03-05 | 广东珠江桥生物科技股份有限公司 | 一种酵母培养液及全程低盐稀态常温发酵的酱油发酵工艺 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5138495A (cg-RX-API-DMAC7.html) * | 1974-09-24 | 1976-03-31 | Kikkoman Shoyu Co Ltd |
-
1982
- 1982-02-10 JP JP57018811A patent/JPS58138356A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5138495A (cg-RX-API-DMAC7.html) * | 1974-09-24 | 1976-03-31 | Kikkoman Shoyu Co Ltd |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7790208B2 (en) * | 2004-02-04 | 2010-09-07 | Yamasa Corporation | Process for producing rich-flavor soy sauce |
| US20110003052A1 (en) * | 2008-03-26 | 2011-01-06 | Kikkoman Corporation | Reduced-salt moromi soy sauce |
| CN101959428A (zh) * | 2008-03-26 | 2011-01-26 | 龟甲万株式会社 | 低盐醪酱油 |
| CN103610022A (zh) * | 2013-11-22 | 2014-03-05 | 广东珠江桥生物科技股份有限公司 | 一种酵母培养液及全程低盐稀态常温发酵的酱油发酵工艺 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6262141B2 (cg-RX-API-DMAC7.html) | 1987-12-24 |
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