JPS6474963A - Production of seasoning solution - Google Patents

Production of seasoning solution

Info

Publication number
JPS6474963A
JPS6474963A JP62234509A JP23450987A JPS6474963A JP S6474963 A JPS6474963 A JP S6474963A JP 62234509 A JP62234509 A JP 62234509A JP 23450987 A JP23450987 A JP 23450987A JP S6474963 A JPS6474963 A JP S6474963A
Authority
JP
Japan
Prior art keywords
seasoning solution
tastiness
production
autolytic
koji
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
Application number
JP62234509A
Other languages
Japanese (ja)
Other versions
JPH0420581B2 (en
Inventor
Keiichi Kubota
Yoshiharu Noda
Masaji Nakano
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FUKUOKA PREF GOV SHOYU JOZO KY
FUKUOKA PREF GOV SHOYU JOZO KYODO KUMIAI
UEDA KAGAKU KOGYO KK
Original Assignee
FUKUOKA PREF GOV SHOYU JOZO KY
FUKUOKA PREF GOV SHOYU JOZO KYODO KUMIAI
UEDA KAGAKU KOGYO KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by FUKUOKA PREF GOV SHOYU JOZO KY, FUKUOKA PREF GOV SHOYU JOZO KYODO KUMIAI, UEDA KAGAKU KOGYO KK filed Critical FUKUOKA PREF GOV SHOYU JOZO KY
Priority to JP62234509A priority Critical patent/JPS6474963A/en
Publication of JPS6474963A publication Critical patent/JPS6474963A/en
Publication of JPH0420581B2 publication Critical patent/JPH0420581B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE:To obtain a seasoning solution having excellent tastiness and body and stabilized quality without bitterness in a short time at a low cost, by reacting an edible animal protein raw material with a protein solubilizing enzyme and autolytic liquid of KOJI (yeast). CONSTITUTION:(A) An edible animal protein raw material is reacted with (B) a protein solubilizing enzyme and autolytic liquid of KOJI (e.g. yeast for soy sauce), preferably at 45-65 deg.C for 1-6hr to afford a seasoning solution containing an oligopeptide having 2-8 average peptide chain length as a tasting component. At least 50wt.%, normally >=70wt.% of the tasting component is an oligopeptide having excellent tastiness and the seasoning solution has tastiness with body without cloying the palate. In production, separation of oil is facilitated.
JP62234509A 1987-09-17 1987-09-17 Production of seasoning solution Granted JPS6474963A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62234509A JPS6474963A (en) 1987-09-17 1987-09-17 Production of seasoning solution

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62234509A JPS6474963A (en) 1987-09-17 1987-09-17 Production of seasoning solution

Publications (2)

Publication Number Publication Date
JPS6474963A true JPS6474963A (en) 1989-03-20
JPH0420581B2 JPH0420581B2 (en) 1992-04-03

Family

ID=16972141

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62234509A Granted JPS6474963A (en) 1987-09-17 1987-09-17 Production of seasoning solution

Country Status (1)

Country Link
JP (1) JPS6474963A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH048281A (en) * 1990-04-26 1992-01-13 Toshio Mizobuchi Production of acidic fermentation composition
US5427921A (en) * 1990-04-21 1995-06-27 Cpc International Inc. Method of preparing yeast extract containing hydrolyzed non-yeast protein with yeast autolytic enzymes
JP2003061569A (en) * 2001-08-22 2003-03-04 Kawamura:Kk Dried saury, method for producing the same, saury extract and method for producing the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5427921A (en) * 1990-04-21 1995-06-27 Cpc International Inc. Method of preparing yeast extract containing hydrolyzed non-yeast protein with yeast autolytic enzymes
JPH048281A (en) * 1990-04-26 1992-01-13 Toshio Mizobuchi Production of acidic fermentation composition
JP2003061569A (en) * 2001-08-22 2003-03-04 Kawamura:Kk Dried saury, method for producing the same, saury extract and method for producing the same

Also Published As

Publication number Publication date
JPH0420581B2 (en) 1992-04-03

Similar Documents

Publication Publication Date Title
FR2370439A1 (en) LIQUID FOOD PRODUCTS BASED ON SOY PROTEIN AND ITS PREPARATION PROCESS
GB2053228A (en) Method of production soy protein hydrolyzate from fat-containing soy material and such soy protein hydrolyzate
GB1363949A (en) Acidic beverage having polypeptides from defatted protein
Sekul et al. Some functional properties of peanut proteins partially hydrolyzed with papain
Matoba et al. Bitter peptides in tryptic hydrolysate of casein
JP2002511746A (en) Polypeptide having prolyl pipepeptidyl aminopeptidase activity and nucleic acid encoding the same
ES2062231T5 (en) PROTEIN, PEPTIDE AND AMINO ACID MIXTURES WITH AN OPTIMIZED AMINO ACID COMPOSITION.
MX164968B (en) LOW MANGANESE PROTEIN RICE FLOUR
JPS5668372A (en) Preparation of seasoning containing salt
JPS6474963A (en) Production of seasoning solution
ES8700272A1 (en) Process for the preparation and purification of peptides.
EP0528822B1 (en) A co-hydrolytic process for the production of novel extracts from yeast and non-yeast proteins
DE69734644T2 (en) CARBOXYPEPTIDASES FROM ASPERGILLUS ORYZAE AND THESE ENCODING NUCLEIC ACIDS
JPS548785A (en) Preparation of protein hydrolyzate
CA2115228A1 (en) Oat Fractionation Process and Product Thereof
EP0400714A3 (en) Proteinaceous material
AU4236289A (en) Determining cereal quality
JPS5733547A (en) Preparation of chocolate
GB1404899A (en) Bread dough and bread produced therefrom
HAMANO et al. Some properties of the digestive fluid proteinase in the silkworm, Bombyx mori with references to the relation between dissociation degree and nutritive value of some proteins
JPS57206377A (en) Improved preparation of wine
ZA995856B (en) Dehydrated cereal food and process for its preparation.
JPS553753A (en) Flavoring and its agent
JPS6431895A (en) Production of fish oil
IT1130343B (en) PROCEDURE FOR OBTAINING SOYBEAN FLAVOR ON THE PALATE, READY FOR HUMAN USE AND PRODUCT OBTAINED