JPS59227270A - だし入り醤油又は液体調味料の製造法 - Google Patents
だし入り醤油又は液体調味料の製造法Info
- Publication number
- JPS59227270A JPS59227270A JP58100643A JP10064383A JPS59227270A JP S59227270 A JPS59227270 A JP S59227270A JP 58100643 A JP58100643 A JP 58100643A JP 10064383 A JP10064383 A JP 10064383A JP S59227270 A JPS59227270 A JP S59227270A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- wine
- flavor
- liquid seasoning
- soup stock
- 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 48
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 36
- 239000007788 liquid Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000014347 soups Nutrition 0.000 title abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 43
- 241000251468 Actinopterygii Species 0.000 claims abstract description 20
- 239000000284 extract Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 6
- 239000012141 concentrate Substances 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 28
- 235000019634 flavors Nutrition 0.000 abstract description 28
- 230000006866 deterioration Effects 0.000 abstract description 4
- 230000002542 deteriorative effect Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 238000004321 preservation Methods 0.000 abstract 2
- 235000019688 fish Nutrition 0.000 description 16
- 238000000034 method Methods 0.000 description 10
- 239000000654 additive Substances 0.000 description 8
- 241000269851 Sarda sarda Species 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 3
- 241000269821 Scombridae Species 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000020640 mackerel Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000008609 bushi Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Seasonings (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58100643A JPS59227270A (ja) | 1983-06-06 | 1983-06-06 | だし入り醤油又は液体調味料の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58100643A JPS59227270A (ja) | 1983-06-06 | 1983-06-06 | だし入り醤油又は液体調味料の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59227270A true JPS59227270A (ja) | 1984-12-20 |
| JPH05979B2 JPH05979B2 (enrdf_load_stackoverflow) | 1993-01-07 |
Family
ID=14279502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58100643A Granted JPS59227270A (ja) | 1983-06-06 | 1983-06-06 | だし入り醤油又は液体調味料の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59227270A (enrdf_load_stackoverflow) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01228437A (ja) * | 1988-03-09 | 1989-09-12 | Seido Ishida | だしの素 |
| JP2003274898A (ja) * | 2002-03-20 | 2003-09-30 | Nisshin Foods Kk | だし類 |
| JP5702014B1 (ja) * | 2014-05-21 | 2015-04-15 | キッコーマン株式会社 | 醸造用種麹、醸造用麹及び醤油様調味料 |
| JP2017184684A (ja) * | 2016-04-07 | 2017-10-12 | イチビキ株式会社 | 調味料の製造方法 |
| JP2020099252A (ja) * | 2018-12-21 | 2020-07-02 | 新潟県 | 大豆アレルゲンと小麦アレルゲンを含まない醤油風味調味料の製造方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2493943A (en) | 2011-08-24 | 2013-02-27 | Univ Bangor | The extraction of cardol and cardanol from cashew nut shell liquid |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57122788A (en) * | 1981-01-20 | 1982-07-30 | Sato Shokuhin Kogyo Kk | Powderization of low-alcohol brewage |
-
1983
- 1983-06-06 JP JP58100643A patent/JPS59227270A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57122788A (en) * | 1981-01-20 | 1982-07-30 | Sato Shokuhin Kogyo Kk | Powderization of low-alcohol brewage |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01228437A (ja) * | 1988-03-09 | 1989-09-12 | Seido Ishida | だしの素 |
| JP2003274898A (ja) * | 2002-03-20 | 2003-09-30 | Nisshin Foods Kk | だし類 |
| JP5702014B1 (ja) * | 2014-05-21 | 2015-04-15 | キッコーマン株式会社 | 醸造用種麹、醸造用麹及び醤油様調味料 |
| JP2017184684A (ja) * | 2016-04-07 | 2017-10-12 | イチビキ株式会社 | 調味料の製造方法 |
| JP2020099252A (ja) * | 2018-12-21 | 2020-07-02 | 新潟県 | 大豆アレルゲンと小麦アレルゲンを含まない醤油風味調味料の製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05979B2 (enrdf_load_stackoverflow) | 1993-01-07 |
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