JPS611375A - 調味酢の製造方法 - Google Patents
調味酢の製造方法Info
- Publication number
- JPS611375A JPS611375A JP59119902A JP11990284A JPS611375A JP S611375 A JPS611375 A JP S611375A JP 59119902 A JP59119902 A JP 59119902A JP 11990284 A JP11990284 A JP 11990284A JP S611375 A JPS611375 A JP S611375A
- Authority
- JP
- Japan
- Prior art keywords
- vinegar
- proteolytic
- acetic acid
- fermentation
- miso
- 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
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 60
- 239000000052 vinegar Substances 0.000 title claims abstract description 58
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 14
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 14
- 235000013536 miso Nutrition 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 78
- 235000011194 food seasoning agent Nutrition 0.000 claims description 35
- 230000002797 proteolythic effect Effects 0.000 claims description 29
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 150000003839 salts Chemical class 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 244000068988 Glycine max Species 0.000 abstract description 3
- 235000010469 Glycine max Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 2
- 239000003531 protein hydrolysate Substances 0.000 abstract 2
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- 125000003275 alpha amino acid group Chemical group 0.000 abstract 1
- 229910052757 nitrogen Inorganic materials 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 description 16
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 14
- 238000000354 decomposition reaction Methods 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 235000019583 umami taste Nutrition 0.000 description 10
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000011928 denatured alcohol Substances 0.000 description 4
- 210000003298 dental enamel Anatomy 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- -1 Furthermore Substances 0.000 description 1
- 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 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 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
- 150000007513 acids Chemical class 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59119902A JPS611375A (ja) | 1984-06-13 | 1984-06-13 | 調味酢の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59119902A JPS611375A (ja) | 1984-06-13 | 1984-06-13 | 調味酢の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS611375A true JPS611375A (ja) | 1986-01-07 |
| JPH0514553B2 JPH0514553B2 (enrdf_load_stackoverflow) | 1993-02-25 |
Family
ID=14773042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59119902A Granted JPS611375A (ja) | 1984-06-13 | 1984-06-13 | 調味酢の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS611375A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177979A (ja) * | 1985-02-01 | 1986-08-09 | Nakano Vinegar Co Ltd | 食酢の製造方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08961A (ja) * | 1994-06-23 | 1996-01-09 | Hodogaya Chem Co Ltd | アンモニア及び／又はシアンガスを含有する排ガスの酸化分解処理方法 |
-
1984
- 1984-06-13 JP JP59119902A patent/JPS611375A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08961A (ja) * | 1994-06-23 | 1996-01-09 | Hodogaya Chem Co Ltd | アンモニア及び／又はシアンガスを含有する排ガスの酸化分解処理方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177979A (ja) * | 1985-02-01 | 1986-08-09 | Nakano Vinegar Co Ltd | 食酢の製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0514553B2 (enrdf_load_stackoverflow) | 1993-02-25 |
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