JPS6135820B2 - - Google Patents
Info
- Publication number
- JPS6135820B2 JPS6135820B2 JP54150523A JP15052379A JPS6135820B2 JP S6135820 B2 JPS6135820 B2 JP S6135820B2 JP 54150523 A JP54150523 A JP 54150523A JP 15052379 A JP15052379 A JP 15052379A JP S6135820 B2 JPS6135820 B2 JP S6135820B2
- Authority
- JP
- Japan
- Prior art keywords
- koji
- raw materials
- soy sauce
- nitrogen
- making
- 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.)
- Expired
Links
- 239000002994 raw material Substances 0.000 claims description 82
- 235000013555 soy sauce Nutrition 0.000 claims description 36
- 150000001720 carbohydrates Chemical class 0.000 claims description 20
- 102000004169 proteins and genes Human genes 0.000 claims description 17
- 108090000623 proteins and genes Proteins 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 54
- 229910052757 nitrogen Inorganic materials 0.000 description 27
- 235000010469 Glycine max Nutrition 0.000 description 20
- 241000209140 Triticum Species 0.000 description 20
- 235000021307 Triticum Nutrition 0.000 description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
- 244000068988 Glycine max Species 0.000 description 18
- 235000014633 carbohydrates Nutrition 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 238000000034 method Methods 0.000 description 15
- 239000000203 mixture Substances 0.000 description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- 238000002156 mixing Methods 0.000 description 12
- 238000000354 decomposition reaction Methods 0.000 description 11
- 235000014655 lactic acid Nutrition 0.000 description 10
- 239000004310 lactic acid Substances 0.000 description 10
- 230000014075 nitrogen utilization Effects 0.000 description 10
- 235000013312 flour Nutrition 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 206010042674 Swelling Diseases 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000001007 puffing effect Effects 0.000 description 4
- 239000012266 salt solution Substances 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000019256 formaldehyde Nutrition 0.000 description 2
- 229960004279 formaldehyde Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002655 kraft paper Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000012437 puffed product Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15052379A JPS5672663A (en) | 1979-11-20 | 1979-11-20 | Preparation of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15052379A JPS5672663A (en) | 1979-11-20 | 1979-11-20 | Preparation of soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5672663A JPS5672663A (en) | 1981-06-16 |
| JPS6135820B2 true JPS6135820B2 (xx) | 1986-08-15 |
Family
ID=15498719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15052379A Granted JPS5672663A (en) | 1979-11-20 | 1979-11-20 | Preparation of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5672663A (xx) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5978667A (ja) * | 1982-10-25 | 1984-05-07 | Nisshin Flour Milling Co Ltd | 醤油の製造法 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS494393A (xx) * | 1972-05-01 | 1974-01-16 | ||
| JPS5058298A (xx) * | 1973-10-01 | 1975-05-21 | ||
| JPS5221398A (en) * | 1975-08-11 | 1977-02-17 | Kikkoman Corp | Quick method for fermenting heavy soy with low salt content |
| JPS5234988A (en) * | 1975-09-09 | 1977-03-17 | Nisshin Flour Milling Co Ltd | Method of producing processed cereal flour for malting |
| JPS5251099A (en) * | 1975-10-20 | 1977-04-23 | Nisshin Flour Milling Co Ltd | Manufacture of fermented seasoning agent |
| JPS5495797A (en) * | 1978-01-06 | 1979-07-28 | Nisshin Flour Milling Co Ltd | Preparation of raw material of malt |
-
1979
- 1979-11-20 JP JP15052379A patent/JPS5672663A/ja active Granted
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS494393A (xx) * | 1972-05-01 | 1974-01-16 | ||
| JPS5058298A (xx) * | 1973-10-01 | 1975-05-21 | ||
| JPS5221398A (en) * | 1975-08-11 | 1977-02-17 | Kikkoman Corp | Quick method for fermenting heavy soy with low salt content |
| JPS5234988A (en) * | 1975-09-09 | 1977-03-17 | Nisshin Flour Milling Co Ltd | Method of producing processed cereal flour for malting |
| JPS5251099A (en) * | 1975-10-20 | 1977-04-23 | Nisshin Flour Milling Co Ltd | Manufacture of fermented seasoning agent |
| JPS5495797A (en) * | 1978-01-06 | 1979-07-28 | Nisshin Flour Milling Co Ltd | Preparation of raw material of malt |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5672663A (en) | 1981-06-16 |
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