KR20000014322A - Method for manufacturing brewed soy sauce undiluted liquid being high temperature analyzed - Google Patents
Method for manufacturing brewed soy sauce undiluted liquid being high temperature analyzed Download PDFInfo
- Publication number
- KR20000014322A KR20000014322A KR1019980033686A KR19980033686A KR20000014322A KR 20000014322 A KR20000014322 A KR 20000014322A KR 1019980033686 A KR1019980033686 A KR 1019980033686A KR 19980033686 A KR19980033686 A KR 19980033686A KR 20000014322 A KR20000014322 A KR 20000014322A
- Authority
- KR
- South Korea
- Prior art keywords
- soy sauce
- manufacturing
- empire
- high temperature
- months
- Prior art date
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 16
- 238000000034 method Methods 0.000 title abstract description 10
- 239000007788 liquid Substances 0.000 title abstract 2
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
- 239000012267 brine Substances 0.000 claims description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims 1
- 230000015556 catabolic process Effects 0.000 claims 1
- 238000006731 degradation reaction Methods 0.000 claims 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 4
- 240000006439 Aspergillus oryzae Species 0.000 abstract description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 abstract description 3
- 241000131386 Aspergillus sojae Species 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 206010011732 Cyst Diseases 0.000 abstract 1
- 230000004913 activation Effects 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 208000031513 cyst Diseases 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 7
- 238000000354 decomposition reaction Methods 0.000 description 5
- 238000004904 shortening Methods 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 210000005253 yeast cell Anatomy 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/76—Yeasts
- A23V2250/762—Saccharomyces
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
발명의 분야Field of invention
본 발명은 양조간장원액을 단기간 제조하는 기술에 관한 것이다. 보다 구체적으로는 원료에 국균을 접종한 후에 제국하여 염수를 가온하여 즉 고온 분해법으로 35∼60℃로 분해한 다음 효모 (Saccharomyces rouxii OB-1)균체를 첨가하여 숙성시키는 방법에 관한 것이다.The present invention relates to a technique for preparing a short-term brewing soy sauce solution. More specifically, it relates to a method of inoculating raw materials with Korean bacteria, empire, warming brine, decomposing it at 35-60 ° C. by high-temperature decomposition, and then adding the yeast (Saccharomyces rouxii OB-1) cells to mature.
발명의 배경은 양조간장원액은 특유의 조미료로서 우리의 식생활에 없어서는 안될 중요한 식품임에도 불구하고 발효숙성기간이 긴 것이 문제가 되고 있다 일반적으로 양조간장원액을 제조하기 위하여서는 6개월이상 발효숙성 시켜야 양조간장원액을 얻을수 있는 것을 2개월로 단기간 발효숙성시켜 우수한 양조간장원액을 생산함으로 설비나 시간적으로나 경제적으로나 선호할만한 발명품이다Background of the Invention Although the brewed soy sauce is a unique seasoning and is an important food that is indispensable to our diet, the long fermentation maturation period is a problem. It is an invention that can be favored both in terms of equipment and time and economics by producing fermented soy sauce solution by fermenting matured for 2 months to obtain soy sauce solution.
양조간장원액은 증자된 탈지대두와 볶은 소맥을 분쇄하여 혼합한후에 국균인 Aspergillus oryzae 또는 Aspergillus sojae 의 포자를 접종시켜 제국하여 고농도의 식염수에 사입 숙성시키면 국균효소에 의하여 단백질은 저분자의 peptide 와 아미노산으로 당질은 다당류로 분해된다 다음에 주발효 효모인 Saccharomyces ruxii 등에 의하여 알코올이 생성된후 후숙기 발효덧의 효모인 Candida torulopsis등에 의하여 향기성분의 생성으로 간장의 풍미를 높혀준다 그러나 양조간장원액은 생산하는데 발효기간이 6개월 정도의 장기간이 소요되므로 이를 해결하기 위한 연구가 요구된다. 그러므로 제국하여 염수에 사입한후 protease효소에 의하여 단백질이 분해되어 peptide와 아미노산이 되는 과정을 단축시키기 위하여 Aspergillus oryzae 나 Aspergillus sojae 등 국균으로 분해시킬 때 국을 35∼60℃로 가온한 고농도 염수에 사입하여 protease 분해효소작용을 촉진하도록하여 단기간내에 질소 분해율이 높아져서 제국의 분해시간을 단축시킬수 있다. 따라서 양조간장원액을 제조하는데 제국을 염수에 발효 숙성시킬 목적으로 분해과정을 단축시키는 조건을 발명하는 것이다. 제조기간을 단축하기위하여 제국을 고온염수로 사입할뿐아니라 효모균체도 첨가하여 향기도 우수한 양조간장원액을 제조하는것이 다The brewed soy solution is crushed and mixed with the skimmed soybeans and roasted wheat, then inoculated with spores of Aspergillus oryzae or Aspergillus sojae. The alcohol is produced by Saccharomyces ruxii, which is the main fermenting yeast, and the flavor of soy sauce is increased by the production of fragrance by Candida torulopsis, the yeast of ripening fermentation. Since it takes a long period of about six months, research is needed to solve this problem. Therefore, in order to shorten the process of decomposing proteins into peptides and amino acids by protease enzyme after empire injection into brine, the soup is injected into high concentration saline heated to 35 ~ 60 ℃ when it is decomposed into domestic bacteria such as Aspergillus oryzae or Aspergillus sojae. By promoting the protease degrading enzyme action, the decomposition rate of the empire can be shortened by increasing the rate of nitrogen decomposition in a short time. Therefore, the invention is to invent conditions for shortening the decomposition process for the purpose of fermentation of the empire in brine for the production of brewed soy solution. In order to shorten the manufacturing period, the empire is not only purchased with high temperature saline, but also yeast cells are added to produce brewed soy sauce with excellent aroma.
본 발명은 양조간장원액 제조시 장기간 소요되는 제조공정을 효율적으로 단축시키는 제조공정을 개발하기 위한 것이다The present invention is to develop a manufacturing process for efficiently shortening the manufacturing process that takes a long time in the production of brewed soy sauce stock solution
본 발명은 원료인 탈지대두나 소맥을 완전히 분해하기 위하여 국균을 효과적으로 처리하는 것을 제공하는 것이다The present invention is to provide effective treatment of domestic bacteria in order to completely decompose raw soybeans or wheat as raw materials
본 발명은 통상적인 온도로 분해하는 방법을 고온으로 분해하여 공정기간을 단축시키는 방법이다.The present invention is a method of shortening the process period by decomposing the decomposition method at a high temperature at a high temperature.
본 발명은 효모균체를 대량 투입하여 숙성공정을 단축하는 방법을 제공하는 것이다The present invention is to provide a method for shortening the aging process by adding a large amount of yeast cells.
이상은 아래 설명되는 본 발명에 의하여 모두 달성 될 수있다The above can be achieved both by the present invention described below
도 1은 양조간장원액 제조공정을 나타낸 도면이다1 is a view showing a brewing soy sauce solution manufacturing process
본 발명은 간장덧의 숙성기간을 단축시키려는 목적으로 종래의 제조공정을 대폭 개선하여 단시간에 숙성하여 양조간장원액을 제조하는 기술의 발명이다.The present invention is an invention of a technology for producing a brewed soy sauce solution by aging in a short time by significantly improving the conventional manufacturing process for the purpose of shortening the soy sauce ripening period.
실시예 1.Example 1.
원료인 탈지대두 900g을 증자한후 상온으로 냉각시키고 별도로 소맥 800g을 볶아서 냉각하여 분쇄한다. 증자한 탈지대두와 볶음소맥을 잘 섞은후 혼합원료와 종국균의 비가 1,400:1이 되도록 제국한후 가온한 염수에 사입한다. 이때 염수의 사입온도는 사입된 상태의 온도가 40℃가 되게한다. 이때 pH는 5.60전후가 되며 일정기일이 지나면 pH는 5.20전후가 된다. 이때 간장덧의 온도는 30℃가 되도록 냉각시킨후 주정 효모인 Sccharomyces rouxii OB-1가 1.8×109되도록 생육시켜 이효모 균체를 간장덧에 넣은후 숙성시켜 제조한다.After adding 900g of skim soybean as a raw material, it is cooled to room temperature, and separately roasted and cooled by grinding 800g of wheat. Mix the steamed skimmed soybean with stir-fried wheat well and empire to make the ratio of mixed raw material and seed germ 1,400: 1, and insert it into warm brine. At this time, the injection temperature of the brine is 40 ℃ the temperature of the injected state. At this time, the pH is around 5.60, and after a certain time, the pH is around 5.20. At this time, the temperature of the soy sauce is cooled to 30 ℃ and grown to the alcoholic yeast Sccharomyces rouxii OB-1 to 1.8 × 10 9 to put the yeast cells in the soy sauce and then prepared by aging.
실시예 2.Example 2.
탈지대두 900g을 증자하여 냉각시키고 또 소맥 800g을 볶아 냉각후 분쇄하여 냉각시킨 탈지대두와 혼합시킨후 종국균 1,400:1 비율로 혼합하여 제국한다. 이때 사입염수는 사입상태의 온도가 50℃가 되도록 조절한다. 일정기일이 지나면은 pH가 5.60에서 5.20정도가 되고 사입탱크내 간장덧의 온도는 냉각수를 돌려서 30℃가 되도록 냉각시키고 별도로 생육시킨 Sccharomyces rouxii (1.8×109)을 첨가하여 숙성시켜 제조한다.900 g of defatted soybeans are cooled to increase the weight, and 800 g of wheat flour are cooled, mixed with cold defatted soybeans, cooled, and then mixed in the ratio of 1,400: 1, followed by empire. At this time, the injection saline is adjusted to the temperature of the injection state to 50 ℃. After a certain period of time, the pH is 5.60 to 5.20, and the temperature of the soy sauce in the feeding tank is cooled to 30 ° C by turning the cooling water and aged by adding separately grown Sccharomyces rouxii (1.8 × 10 9 ).
실시예 3.Example 3.
후탈지대두 900g을 증자하여 냉각시키고 소맥 800g을 볶아 냉각 분쇄후 냉각시킨 탈지대두와 혼합시킨후 종국균 1,400:1 비율로 혼합하여 제국하여 염수에 사입한다. 이때 염수는 사입된 상태의 온도가 60℃가 되게 조절하고 일정기일이 지나면 간장덧은 pH 5.10∼5.20로 조절되고 동시에 온도는 30℃가 되도록 냉각시킨후 주정효모인 Sccharomyces rouxii OB-1 (1.8×109)을 첨가시킨다.After steaming 900 g of degreased soybeans and cooling, roasted 800 g of wheat flour, mixed with cooled degreased soybeans, mixed with the final germ 1,400: 1 ratio, and empire is injected into brine. At this time, the brine is adjusted so that the temperature of the injected state is 60 ℃, and after a certain period of time, the soy sauce is adjusted to pH 5.10-5.20 and at the same time, the temperature is cooled to 30 ℃ and then sccharomyces rouxii OB-1 (1.8 ×) 10 9 ) is added.
실시예에 따라 제조된 간장의 성분Ingredients of Soy Sauce Prepared According to the Examples
본 발명은 양조간장제조시 일반적으로 6개월의 공정기간을 2개월로 제조 공정을 단축시킴과 동시에 품질이 우수하여 경제성이 좋은 발명품이다.In the present invention, when manufacturing brewed soy sauce, the manufacturing process is shortened to 2 months for 6 months and at the same time, the invention is excellent in quality and economical.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980033686A KR100284937B1 (en) | 1998-08-14 | 1998-08-14 | High Temperature Degradation Brewing Soy Sauce Preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980033686A KR100284937B1 (en) | 1998-08-14 | 1998-08-14 | High Temperature Degradation Brewing Soy Sauce Preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20000014322A true KR20000014322A (en) | 2000-03-06 |
| KR100284937B1 KR100284937B1 (en) | 2001-03-15 |
Family
ID=19547677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019980033686A KR100284937B1 (en) | 1998-08-14 | 1998-08-14 | High Temperature Degradation Brewing Soy Sauce Preparation |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100284937B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100787949B1 (en) * | 2007-08-29 | 2007-12-24 | 한양대학교 산학협력단 | Method of preparating composition comprising fermented soybean and peptide derived therefrom |
| KR101010371B1 (en) * | 2008-01-08 | 2011-01-25 | 세명한방제약 주식회사 | Preparation Method of Soy Sauce Containing Extract of Houttuynia cordata Thunb and Saururus chinensis Baill |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100929154B1 (en) | 2008-11-07 | 2009-12-01 | 유혜림 | A koji soybean fermented by yeast and product of the same |
-
1998
- 1998-08-14 KR KR1019980033686A patent/KR100284937B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100787949B1 (en) * | 2007-08-29 | 2007-12-24 | 한양대학교 산학협력단 | Method of preparating composition comprising fermented soybean and peptide derived therefrom |
| KR101010371B1 (en) * | 2008-01-08 | 2011-01-25 | 세명한방제약 주식회사 | Preparation Method of Soy Sauce Containing Extract of Houttuynia cordata Thunb and Saururus chinensis Baill |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100284937B1 (en) | 2001-03-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113367283B (en) | Bean paste brewing process | |
| CN113367284B (en) | Soybean paste and preparation method thereof | |
| CN102210445A (en) | Method for processing flavor mushroom sauce | |
| CA2617894C (en) | Seed koji for brewing, koji for brewing, brewed foods, and method for producing the same | |
| KR20130004803A (en) | Preparation method of beef extraction using fermentation by lactobacillus | |
| US7790208B2 (en) | Process for producing rich-flavor soy sauce | |
| EP0913097A1 (en) | Production of hydrolysate | |
| CZ254897A3 (en) | Process for preparing aromatizing sauce by making use of smoked pig skin | |
| KR20040049402A (en) | Process of soy sauce production using waste water of the beancurd | |
| CN106417665A (en) | Production method of creamy fermented bean curd | |
| KR20000014322A (en) | Method for manufacturing brewed soy sauce undiluted liquid being high temperature analyzed | |
| KR101885323B1 (en) | Flavor-enhancing agent for food and method for preparing the same | |
| JP4069165B2 (en) | Method for producing sake lees and method for producing sake lees soy sauce | |
| CN104256509A (en) | Manufacturing method for straw mushroom soybean sauce | |
| KR101041019B1 (en) | Manufacturing Method for Soybean Paste | |
| CN111802588A (en) | Preparation method of functional fermented bean product, fermented bean product and application | |
| CN111227218A (en) | High-salt dilute oyster brewed soy sauce | |
| KR100401811B1 (en) | Manufacturing method of fermented soybean paste | |
| CN109757705A (en) | A kind of deodorization mentions fresh fishing sauce soy sauce and preparation method thereof | |
| KR101033488B1 (en) | Method for manufacturing nutrients enriched rice sauce using rice protein and rice bran | |
| CN103504279A (en) | Processing method for flavor paste | |
| KR20140125041A (en) | Manufacturing method of red pepper paste by using ascidian | |
| CN116602391B (en) | Preparation method of low-salt soybean paste seasoning | |
| JPS606183B2 (en) | Soy sauce manufacturing method | |
| KR20180135678A (en) | Manufacturing method of squid Gijungdduck with enzymatic squid hydrolysate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| O035 | Opposition [patent]: request for opposition | ||
| O132 | Decision on opposition [patent] | ||
| O064 | Revocation of registration by opposition: final registration of opposition [patent] | ||
| LAPS | Lapse due to unpaid annual fee |