JPS589663A - 醤油醸造法 - Google Patents
醤油醸造法Info
- Publication number
- JPS589663A JPS589663A JP56105655A JP10565581A JPS589663A JP S589663 A JPS589663 A JP S589663A JP 56105655 A JP56105655 A JP 56105655A JP 10565581 A JP10565581 A JP 10565581A JP S589663 A JPS589663 A JP S589663A
- Authority
- JP
- Japan
- Prior art keywords
- defatted
- soybeans
- soy sauce
- oil
- steamed
- 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
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 64
- 244000068988 Glycine max Species 0.000 title claims abstract description 63
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 37
- 230000006862 enzymatic digestion Effects 0.000 title abstract description 6
- 239000003921 oil Substances 0.000 claims abstract description 45
- 238000010025 steaming Methods 0.000 claims abstract description 26
- 239000003925 fat Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims description 13
- 108091005804 Peptidases Proteins 0.000 claims description 10
- 102000035195 Peptidases Human genes 0.000 claims description 8
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims description 8
- 238000007796 conventional method Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 abstract description 43
- 230000014075 nitrogen utilization Effects 0.000 abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 16
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 5
- 241000209140 Triticum Species 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 229920006395 saturated elastomer Polymers 0.000 abstract description 5
- 235000012424 soybean oil Nutrition 0.000 abstract description 5
- 239000003549 soybean oil Substances 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 22
- 235000019197 fats Nutrition 0.000 description 19
- 229910052757 nitrogen Inorganic materials 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- 235000019625 fat content Nutrition 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 108010073771 Soybean Proteins Proteins 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 235000019710 soybean protein Nutrition 0.000 description 6
- 238000001976 enzyme digestion Methods 0.000 description 5
- 238000000354 decomposition reaction Methods 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000002797 proteolythic effect Effects 0.000 description 2
- 241000931705 Cicada Species 0.000 description 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 125000000449 nitro group Chemical class [O-][N+](*)=O 0.000 description 1
- 230000010349 pulsation Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 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
- 238000003756 stirring Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56105655A JPS589663A (ja) | 1981-07-08 | 1981-07-08 | 醤油醸造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56105655A JPS589663A (ja) | 1981-07-08 | 1981-07-08 | 醤油醸造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS589663A true JPS589663A (ja) | 1983-01-20 |
| JPS6137898B2 JPS6137898B2 (enrdf_load_stackoverflow) | 1986-08-26 |
Family
ID=14413454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56105655A Granted JPS589663A (ja) | 1981-07-08 | 1981-07-08 | 醤油醸造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS589663A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02174646A (ja) * | 1988-12-27 | 1990-07-06 | Kikkoman Corp | 大豆の処理法 |
| US5863964A (en) * | 1994-08-11 | 1999-01-26 | Zapata Technologies, Inc. | Flavor protectant closure liner compositions |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211833B (zh) * | 2015-11-11 | 2018-01-23 | 四川清香园调味品股份有限公司 | 口蘑酱油及其制备方法 |
-
1981
- 1981-07-08 JP JP56105655A patent/JPS589663A/ja active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02174646A (ja) * | 1988-12-27 | 1990-07-06 | Kikkoman Corp | 大豆の処理法 |
| US5863964A (en) * | 1994-08-11 | 1999-01-26 | Zapata Technologies, Inc. | Flavor protectant closure liner compositions |
| USRE36815E (en) * | 1994-08-11 | 2000-08-08 | Zapata Technologies, Inc. | Flavor protectant closure liner compositions |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6137898B2 (enrdf_load_stackoverflow) | 1986-08-26 |
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