JPS60234563A - 高蛋白分解低臭みその製造法 - Google Patents

高蛋白分解低臭みその製造法

Info

Publication number
JPS60234563A
JPS60234563A JP59092111A JP9211184A JPS60234563A JP S60234563 A JPS60234563 A JP S60234563A JP 59092111 A JP59092111 A JP 59092111A JP 9211184 A JP9211184 A JP 9211184A JP S60234563 A JPS60234563 A JP S60234563A
Authority
JP
Japan
Prior art keywords
miso
mixture
koji
odor
low
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
Application number
JP59092111A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0135627B2 (enExample
Inventor
Ukitsu Matsubayashi
松林　右橘
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BANSHIYOU KK
Original Assignee
BANSHIYOU KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by BANSHIYOU KK filed Critical BANSHIYOU KK
Priority to JP59092111A priority Critical patent/JPS60234563A/ja
Publication of JPS60234563A publication Critical patent/JPS60234563A/ja
Publication of JPH0135627B2 publication Critical patent/JPH0135627B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)
JP59092111A 1984-05-09 1984-05-09 高蛋白分解低臭みその製造法 Granted JPS60234563A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59092111A JPS60234563A (ja) 1984-05-09 1984-05-09 高蛋白分解低臭みその製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59092111A JPS60234563A (ja) 1984-05-09 1984-05-09 高蛋白分解低臭みその製造法

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP63325305A Division JPH01257441A (ja) 1988-12-23 1988-12-23 高蛋白分解低臭白みそ

Publications (2)

Publication Number Publication Date
JPS60234563A true JPS60234563A (ja) 1985-11-21
JPH0135627B2 JPH0135627B2 (enExample) 1989-07-26

Family

ID=14045316

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59092111A Granted JPS60234563A (ja) 1984-05-09 1984-05-09 高蛋白分解低臭みその製造法

Country Status (1)

Country Link
JP (1) JPS60234563A (enExample)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01257441A (ja) * 1988-12-23 1989-10-13 Manshiyou:Kk 高蛋白分解低臭白みそ
JP4796630B2 (ja) * 2005-12-30 2011-10-19 シージェイ チェイルジェダン コープ． 蛋白質分解酵素を添加する味噌の製造方法及び味噌
CN115644409A (zh) * 2022-11-02 2023-01-31 华南理工大学 一种利用酵母和大豆蛋白制备呈味基料的方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54154600A (en) * 1978-05-20 1979-12-05 Takada Shiyouten Kk *miso* for edible meat *misozuke*

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54154600A (en) * 1978-05-20 1979-12-05 Takada Shiyouten Kk *miso* for edible meat *misozuke*

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01257441A (ja) * 1988-12-23 1989-10-13 Manshiyou:Kk 高蛋白分解低臭白みそ
JP4796630B2 (ja) * 2005-12-30 2011-10-19 シージェイ チェイルジェダン コープ． 蛋白質分解酵素を添加する味噌の製造方法及び味噌
CN115644409A (zh) * 2022-11-02 2023-01-31 华南理工大学 一种利用酵母和大豆蛋白制备呈味基料的方法

Also Published As

Publication number Publication date
JPH0135627B2 (enExample) 1989-07-26

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