JPS6287069A - 液体調味料の製造法 - Google Patents
液体調味料の製造法Info
- Publication number
- JPS6287069A JPS6287069A JP60229497A JP22949785A JPS6287069A JP S6287069 A JPS6287069 A JP S6287069A JP 60229497 A JP60229497 A JP 60229497A JP 22949785 A JP22949785 A JP 22949785A JP S6287069 A JPS6287069 A JP S6287069A
- Authority
- JP
- Japan
- Prior art keywords
- heat treatment
- temperature
- cooling
- seasonings
- soy sauce
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 52
- 239000007788 liquid Substances 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 64
- 238000001816 cooling Methods 0.000 claims description 36
- 239000011550 stock solution Substances 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 17
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 abstract description 30
- 230000001954 sterilising effect Effects 0.000 abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 10
- 230000006866 deterioration Effects 0.000 abstract description 7
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 description 29
- 241000894006 Bacteria Species 0.000 description 27
- 235000021419 vinegar Nutrition 0.000 description 13
- 238000011282 treatment Methods 0.000 description 12
- 239000000052 vinegar Substances 0.000 description 11
- 239000003507 refrigerant Substances 0.000 description 10
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 206010011878 Deafness Diseases 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- WYTGDNHDOZPMIW-RCBQFDQVSA-N alstonine Natural products C1=CC2=C3C=CC=CC3=NC2=C2N1C[C@H]1[C@H](C)OC=C(C(=O)OC)[C@H]1C2 WYTGDNHDOZPMIW-RCBQFDQVSA-N 0.000 description 1
- FYPDLBRWCMAOHB-UHFFFAOYSA-N azane;chloromethane Chemical compound N.ClC FYPDLBRWCMAOHB-UHFFFAOYSA-N 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000009422 growth inhibiting effect Effects 0.000 description 1
- -1 hon mirin Chemical compound 0.000 description 1
- 235000021430 malt vinegar Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60229497A JPS6287069A (ja) | 1985-10-15 | 1985-10-15 | 液体調味料の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60229497A JPS6287069A (ja) | 1985-10-15 | 1985-10-15 | 液体調味料の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6287069A true JPS6287069A (ja) | 1987-04-21 |
| JPH0552178B2 JPH0552178B2 (enrdf_load_stackoverflow) | 1993-08-04 |
Family
ID=16893094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60229497A Granted JPS6287069A (ja) | 1985-10-15 | 1985-10-15 | 液体調味料の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6287069A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6450719U (enrdf_load_stackoverflow) * | 1987-09-25 | 1989-03-29 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58116655A (ja) * | 1981-12-28 | 1983-07-11 | Kikkoman Corp | 醤油の製造法 |
| JPS6047648A (ja) * | 1983-08-26 | 1985-03-15 | Taro Nagasawa | 豆乳の製造法 |
-
1985
- 1985-10-15 JP JP60229497A patent/JPS6287069A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58116655A (ja) * | 1981-12-28 | 1983-07-11 | Kikkoman Corp | 醤油の製造法 |
| JPS6047648A (ja) * | 1983-08-26 | 1985-03-15 | Taro Nagasawa | 豆乳の製造法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6450719U (enrdf_load_stackoverflow) * | 1987-09-25 | 1989-03-29 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0552178B2 (enrdf_load_stackoverflow) | 1993-08-04 |
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