JPS63258555A - 乙類焼酎蒸留廃液からの調味液の製造法 - Google Patents
乙類焼酎蒸留廃液からの調味液の製造法Info
- Publication number
- JPS63258555A JPS63258555A JP62093496A JP9349687A JPS63258555A JP S63258555 A JPS63258555 A JP S63258555A JP 62093496 A JP62093496 A JP 62093496A JP 9349687 A JP9349687 A JP 9349687A JP S63258555 A JPS63258555 A JP S63258555A
- Authority
- JP
- Japan
- Prior art keywords
- class
- otsu
- waste liquor
- low
- distillation waste
- 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 17
- 239000002699 waste material Substances 0.000 title claims abstract description 13
- 238000004821 distillation Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000015096 spirit Nutrition 0.000 title abstract 4
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 22
- 235000020083 shōchū Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 102000039446 nucleic acids Human genes 0.000 abstract description 5
- 108020004707 nucleic acids Proteins 0.000 abstract description 5
- 150000007523 nucleic acids Chemical class 0.000 abstract description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 229910052700 potassium Inorganic materials 0.000 abstract description 4
- 239000011591 potassium Substances 0.000 abstract description 4
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62093496A JPS63258555A (ja) | 1987-04-15 | 1987-04-15 | 乙類焼酎蒸留廃液からの調味液の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62093496A JPS63258555A (ja) | 1987-04-15 | 1987-04-15 | 乙類焼酎蒸留廃液からの調味液の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63258555A true JPS63258555A (ja) | 1988-10-26 |
| JPH0462707B2 JPH0462707B2 (enrdf_load_stackoverflow) | 1992-10-07 |
Family
ID=14083954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62093496A Granted JPS63258555A (ja) | 1987-04-15 | 1987-04-15 | 乙類焼酎蒸留廃液からの調味液の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63258555A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100968779B1 (ko) | 2007-03-16 | 2010-07-08 | 대상 주식회사 | 천연 아미노산 발효액의 제조방법 |
-
1987
- 1987-04-15 JP JP62093496A patent/JPS63258555A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100968779B1 (ko) | 2007-03-16 | 2010-07-08 | 대상 주식회사 | 천연 아미노산 발효액의 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0462707B2 (enrdf_load_stackoverflow) | 1992-10-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2659105B2 (ja) | 醤油の製造方法 | |
| CN100391363C (zh) | 河蟹调味料及其制备方法 | |
| US20210000136A1 (en) | Process to improve enzyme hydrolysis and resultant protein flavor and bio-activity of fish offcuts | |
| CA2117408C (en) | Production of a seasoning from koji | |
| EP0913097B1 (en) | Production of a hydrolysate | |
| CN111329025A (zh) | 一种鳗鱼多肽风味提取物的制备方法、鳗鱼多肽风味提取物及鳗鱼调味汁 | |
| KR940002864B1 (ko) | 알콜이 함유된 액젓 | |
| JP4763534B2 (ja) | 海苔発酵食品及びその製造方法 | |
| JPS63258555A (ja) | 乙類焼酎蒸留廃液からの調味液の製造法 | |
| JP2009044984A (ja) | 液体調味料の製造方法及び液体調味料 | |
| JPS61187777A (ja) | 栄養液 | |
| KR930002733B1 (ko) | 저염 속성 발효액젓의 제조방법 | |
| JP4063473B2 (ja) | こく味調味料及びその製造方法 | |
| KR920002100B1 (ko) | 분말 젓갈이 가미된 된장의 제조방법 | |
| CN111000197A (zh) | 一种浓香复合调味料及其制备方法 | |
| US4476144A (en) | Process for producing concentrated shoyu | |
| JPH04197153A (ja) | 無塩動物性醗酵粉末調味料の製造法 | |
| LU500910B1 (en) | A kind of squid viscera flavoring sauce and its preparation method | |
| KR910006926B1 (ko) | 액체육젓을 가미한 된장의 제조 방법 | |
| KR890003998B1 (ko) | 젓갈을 이용한 속성고추장의 제조방법 | |
| JPS6053593B2 (ja) | 黒糖酢の製造法 | |
| JPH04169167A (ja) | 食物アレルギー患者用調味料およびその製造方法 | |
| JPS6023819B2 (ja) | 穀類を原料とするしようちゆう蒸留廃液を原料としたアルコ−ル醗酵調味液の製造法 | |
| CN113142545A (zh) | 一种基于酶解反应工艺的牛肉调味酱及其制备工艺 | |
| JPS6147180A (ja) | 穀物酢の製造方法 |