JPS6139020B2 - - Google Patents
Info
- Publication number
- JPS6139020B2 JPS6139020B2 JP52105947A JP10594777A JPS6139020B2 JP S6139020 B2 JPS6139020 B2 JP S6139020B2 JP 52105947 A JP52105947 A JP 52105947A JP 10594777 A JP10594777 A JP 10594777A JP S6139020 B2 JPS6139020 B2 JP S6139020B2
- Authority
- JP
- Japan
- Prior art keywords
- koji
- miso
- okara
- rice bran
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10594777A JPS5441396A (en) | 1977-09-05 | 1977-09-05 | *miso* making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10594777A JPS5441396A (en) | 1977-09-05 | 1977-09-05 | *miso* making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5441396A JPS5441396A (en) | 1979-04-02 |
| JPS6139020B2 true JPS6139020B2 (enExample) | 1986-09-02 |
Family
ID=14421028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10594777A Granted JPS5441396A (en) | 1977-09-05 | 1977-09-05 | *miso* making method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5441396A (enExample) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62253356A (ja) * | 1986-01-07 | 1987-11-05 | Junji Yamada | 新規発酵調味食品 |
| JPH0223846A (ja) * | 1988-07-11 | 1990-01-26 | Japan Steel Works Ltd:The | 液体状味噌風調味料の速醸方法 |
| JP2004147551A (ja) * | 2002-10-30 | 2004-05-27 | Toshihiro Unno | 発酵米ぬか液の製造方法、解凍軟化畜肉の製造方法、変色防止味噌の製造方法および変敗防止漬物の製造方法 |
-
1977
- 1977-09-05 JP JP10594777A patent/JPS5441396A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5441396A (en) | 1979-04-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103340416B (zh) | 一种采用谷物发酵液制作发酵腊肉的方法 | |
| CN104489614A (zh) | 一种香辣酱及其制备方法 | |
| KR102278678B1 (ko) | 고추장 제조 방법 | |
| JPS6139020B2 (enExample) | ||
| KR100827408B1 (ko) | 치즈와 콩을 동시 발효한 고추장 및 청국장의제조방법 | |
| KR20240101532A (ko) | 간편하게 제조할 수 있는 소두장 diy 제조방법 및 소두장 조성물 | |
| CN107712812A (zh) | 一种酱油的制备方法 | |
| KR100364318B1 (ko) | 청국장을 함유하는 햄버거 패티 | |
| CN102228227A (zh) | 发酵鸡蛋酱的制备方法 | |
| CN107173783A (zh) | 一种白酱油酿造工艺 | |
| JPH0833457A (ja) | 大豆加工食品からの残滓による食品素材の製造方法 | |
| JP4023581B2 (ja) | 調味料 | |
| JPS58111660A (ja) | 醸造調味料の製造方法 | |
| KR20200132321A (ko) | 부추 및 수수를 이용한 소스 제조방법 | |
| KR102778049B1 (ko) | 저염 고추장 제조방법 및 그 저염 고추장 | |
| JPH0125554B2 (enExample) | ||
| JPH10229855A (ja) | 海藻の醗酵食品の製造方法 | |
| JPH0239866A (ja) | 臭いの少ない低塩味噌の製造方法 | |
| JPH0614740A (ja) | 発酵調味料用発酵処理物の製造法、及び発酵調味料の製造法 | |
| JPS63129968A (ja) | 大豆を主体とした麹による極少塩の酒粕様みそ | |
| JPS60234563A (ja) | 高蛋白分解低臭みその製造法 | |
| JPH0134025B2 (enExample) | ||
| JPS6262143B2 (enExample) | ||
| JPS5982046A (ja) | 食品又は調味料の製造方法 | |
| JPH07236448A (ja) | 唐辛子麹及びその製造方法及び唐辛子麹味噌 |