JPS5945853A - 醤油の製造法 - Google Patents
醤油の製造法Info
- Publication number
- JPS5945853A JPS5945853A JP57155975A JP15597582A JPS5945853A JP S5945853 A JPS5945853 A JP S5945853A JP 57155975 A JP57155975 A JP 57155975A JP 15597582 A JP15597582 A JP 15597582A JP S5945853 A JPS5945853 A JP S5945853A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- spore
- quickly
- soy
- temperature
- 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 38
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 9
- 238000007796 conventional method Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 abstract description 15
- 238000003825 pressing Methods 0.000 abstract description 3
- 235000021067 refined food Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000004040 coloring Methods 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract description 2
- 230000008020 evaporation Effects 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000011874 heated mixture Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57155975A JPS5945853A (ja) | 1982-09-09 | 1982-09-09 | 醤油の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57155975A JPS5945853A (ja) | 1982-09-09 | 1982-09-09 | 醤油の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5945853A true JPS5945853A (ja) | 1984-03-14 |
| JPS6324663B2 JPS6324663B2 (enrdf_load_stackoverflow) | 1988-05-21 |
Family
ID=15617620
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57155975A Granted JPS5945853A (ja) | 1982-09-09 | 1982-09-09 | 醤油の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5945853A (enrdf_load_stackoverflow) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4887092A (enrdf_load_stackoverflow) * | 1972-02-23 | 1973-11-16 |
-
1982
- 1982-09-09 JP JP57155975A patent/JPS5945853A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4887092A (enrdf_load_stackoverflow) * | 1972-02-23 | 1973-11-16 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6324663B2 (enrdf_load_stackoverflow) | 1988-05-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Siegel | Destruction of botulinum toxins in food and water | |
| JP2016086700A (ja) | 醤油様調味液およびその製造方法 | |
| DK0769908T3 (da) | Fremgangsmåde til forbedring af kvaliteten af plantefrø | |
| JPS5945853A (ja) | 醤油の製造法 | |
| KR100192617B1 (ko) | 탈색, 탈취된 정제액젓 | |
| JPH0728707B2 (ja) | 低水分活性物質の殺菌方法 | |
| JPS5945852A (ja) | 醤油の製造法 | |
| JP2001186857A (ja) | キノコ加工品及びその製造方法 | |
| JPH0687758B2 (ja) | 低塩分淡口醤油の製造方法 | |
| JPH05219915A (ja) | 低塩醤油の製造法 | |
| JP6834115B2 (ja) | 醤類組成物の製造方法及びそれにより製造された醤類組成物 | |
| JP3164249B2 (ja) | 茶飲料の殺菌処理方法 | |
| JP2000166500A (ja) | 調味料の製造法 | |
| JP2004180567A (ja) | みりんの製造方法及び該方法によって得られたクエン酸高含有みりん | |
| JPS6134785B2 (enrdf_load_stackoverflow) | ||
| JPH01257430A (ja) | 無菌緑茶 | |
| JPS6152262A (ja) | 醤油の製造法 | |
| JP2641161B2 (ja) | 酵母エキスとその製造法 | |
| JPH06261719A (ja) | 清澄果、菜類ジュースの製造方法 | |
| WO2022186071A1 (ja) | 甘味料の製造方法 | |
| JPS62100260A (ja) | 醤油およびその製造法 | |
| JPH02200161A (ja) | 醤油の香気改善法 | |
| JPS58116655A (ja) | 醤油の製造法 | |
| JPS62134062A (ja) | 調味液の製造方法 | |
| JP3239167B2 (ja) | 餅の殺菌方法 |