JPS5978667A

JPS5978667A - 醤油の製造法

醤油の製造法

Info

Publication number: JPS5978667A
Authority: JP; Japan
Prior art keywords: raw material; soy sauce; koji; activity; soy
Prior art date: 1982-10-25
Legal status : Granted

Application number

JP57187318A

Other languages

English (en)

Japanese (ja)

Other versions

JPH0455656B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html

Inventor

Hirobumi Motoi

博文本井

Current Assignee

Nisshin Seifun Group Inc

Original Assignee

Nisshin Seifun Group Inc

Priority date

1982-10-25

Filing date

1982-10-25

Publication date

1984-05-07

1982-10-25 Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc

1982-10-25 Priority to JP57187318A priority Critical patent/JPS5978667A/ja

1984-05-07 Publication of JPS5978667A publication Critical patent/JPS5978667A/ja

1992-09-04 Publication of JPH0455656B2 publication Critical patent/JPH0455656B2/ja

Status Granted legal-status Critical Current

Links

238000002360 preparation method Methods 0.000 title description 3
239000002994 raw material Substances 0.000 claims abstract description 47
235000013555 soy sauce Nutrition 0.000 claims abstract description 40
230000000694 effects Effects 0.000 claims abstract description 34
102000009127 Glutaminase Human genes 0.000 claims abstract description 12
108010073324 Glutaminase Proteins 0.000 claims abstract description 12
238000004519 manufacturing process Methods 0.000 claims description 7
239000000796 flavoring agent Substances 0.000 abstract description 9
235000019634 flavors Nutrition 0.000 abstract description 9
102000035195 Peptidases Human genes 0.000 abstract description 6
108091005804 Peptidases Proteins 0.000 abstract description 6
235000019833 protease Nutrition 0.000 abstract description 5
235000019640 taste Nutrition 0.000 abstract description 2
GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 4
238000007796 conventional method Methods 0.000 abstract 1
102000004190 Enzymes Human genes 0.000 description 12
108090000790 Enzymes Proteins 0.000 description 12
229940088598 enzyme Drugs 0.000 description 12
238000000034 method Methods 0.000 description 11
WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 9
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
229960002989 glutamic acid Drugs 0.000 description 7
WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 5
241000209140 Triticum Species 0.000 description 5
235000021307 Triticum Nutrition 0.000 description 5
235000013922 glutamic acid Nutrition 0.000 description 5
239000004220 glutamic acid Substances 0.000 description 5
240000006439 Aspergillus oryzae Species 0.000 description 4
IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
238000010438 heat treatment Methods 0.000 description 4
244000068988 Glycine max Species 0.000 description 3
235000010469 Glycine max Nutrition 0.000 description 3
230000000052 comparative effect Effects 0.000 description 3
239000002361 compost Substances 0.000 description 3
239000000463 material Substances 0.000 description 3
235000002247 Aspergillus oryzae Nutrition 0.000 description 2
238000006243 chemical reaction Methods 0.000 description 2
239000004744 fabric Substances 0.000 description 2
235000013312 flour Nutrition 0.000 description 2
ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 2
238000002156 mixing Methods 0.000 description 2
239000000203 mixture Substances 0.000 description 2
229910052757 nitrogen Inorganic materials 0.000 description 2
235000014347 soups Nutrition 0.000 description 2
241000228212 Aspergillus Species 0.000 description 1
241000894006 Bacteria Species 0.000 description 1
244000205754 Colocasia esculenta Species 0.000 description 1
235000006481 Colocasia esculenta Nutrition 0.000 description 1
240000005979 Hordeum vulgare Species 0.000 description 1
235000007340 Hordeum vulgare Nutrition 0.000 description 1
241000519695 Ilex integra Species 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
241000254158 Lampyridae Species 0.000 description 1
241001608711 Melo Species 0.000 description 1
240000007594 Oryza sativa Species 0.000 description 1
235000007164 Oryza sativa Nutrition 0.000 description 1
235000008753 Papaver somniferum Nutrition 0.000 description 1
244000134552 Plantago ovata Species 0.000 description 1
235000003421 Plantago ovata Nutrition 0.000 description 1
239000009223 Psyllium Substances 0.000 description 1
240000008042 Zea mays Species 0.000 description 1
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
235000002017 Zea mays subsp mays Nutrition 0.000 description 1
238000004458 analytical method Methods 0.000 description 1
238000003287 bathing Methods 0.000 description 1
230000036760 body temperature Effects 0.000 description 1
239000011449 brick Substances 0.000 description 1
239000012267 brine Substances 0.000 description 1
239000005018 casein Substances 0.000 description 1
BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
235000021240 caseins Nutrition 0.000 description 1
238000010960 commercial process Methods 0.000 description 1
235000005822 corn Nutrition 0.000 description 1
230000001419 dependent effect Effects 0.000 description 1
230000035622 drinking Effects 0.000 description 1
238000010828 elution Methods 0.000 description 1
230000002255 enzymatic effect Effects 0.000 description 1
238000000855 fermentation Methods 0.000 description 1
230000004151 fermentation Effects 0.000 description 1
235000013305 food Nutrition 0.000 description 1
150000002309 glutamines Chemical class 0.000 description 1
230000035876 healing Effects 0.000 description 1
238000007602 hot air drying Methods 0.000 description 1
239000011344 liquid material Substances 0.000 description 1
238000007726 management method Methods 0.000 description 1
238000005259 measurement Methods 0.000 description 1
235000013336 milk Nutrition 0.000 description 1
239000008267 milk Substances 0.000 description 1
210000004080 milk Anatomy 0.000 description 1
244000144985 peep Species 0.000 description 1
235000018102 proteins Nutrition 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
229940070687 psyllium Drugs 0.000 description 1
235000009566 rice Nutrition 0.000 description 1
150000003839 salts Chemical class 0.000 description 1
239000013049 sediment Substances 0.000 description 1
239000011780 sodium chloride Substances 0.000 description 1
HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
239000002689 soil Substances 0.000 description 1
238000010025 steaming Methods 0.000 description 1
239000000758 substrate Substances 0.000 description 1
210000004243 sweat Anatomy 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
235000019583 umami taste Nutrition 0.000 description 1