KR20250005403A - 누룩 이용 식품의 제조 방법 및 누룩 이용 식품 - Google Patents

누룩 이용 식품의 제조 방법 및 누룩 이용 식품 Download PDF

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Publication number
KR20250005403A
KR20250005403A KR1020247039393A KR20247039393A KR20250005403A KR 20250005403 A KR20250005403 A KR 20250005403A KR 1020247039393 A KR1020247039393 A KR 1020247039393A KR 20247039393 A KR20247039393 A KR 20247039393A KR 20250005403 A KR20250005403 A KR 20250005403A
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KR
South Korea
Prior art keywords
food
rice
yeast
nuruk
fermented
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.)
Pending
Application number
KR1020247039393A
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English (en)
Korean (ko)
Inventor
사토루 치바
아츠시 시미즈
가즈헤이 이시카와
가즈키 가미쿠라
노부키 시라이
에이사쿠 야마모토
Original Assignee
하나마루키 가부시키가이샤
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 하나마루키 가부시키가이샤 filed Critical 하나마루키 가부시키가이샤
Publication of KR20250005403A publication Critical patent/KR20250005403A/ko
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
KR1020247039393A 2022-06-30 2023-06-29 누룩 이용 식품의 제조 방법 및 누룩 이용 식품 Pending KR20250005403A (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2022105361 2022-06-30
JPJP-P-2022-105361 2022-06-30
PCT/JP2023/024227 WO2024005151A1 (ja) 2022-06-30 2023-06-29 麹利用食品の製造方法および麹利用食品

Publications (1)

Publication Number Publication Date
KR20250005403A true KR20250005403A (ko) 2025-01-09

Family

ID=89382453

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020247039393A Pending KR20250005403A (ko) 2022-06-30 2023-06-29 누룩 이용 식품의 제조 방법 및 누룩 이용 식품

Country Status (6)

Country Link
US (1) US20250325007A1 (https=)
JP (3) JPWO2024005151A1 (https=)
KR (1) KR20250005403A (https=)
CN (1) CN119403456A (https=)
TW (1) TWI869907B (https=)
WO (1) WO2024005151A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025205715A1 (ja) * 2024-03-28 2025-10-02 キッコーマン株式会社 フリーズドライ塩糀および塩糀含有調味料

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014050352A (ja) 2012-09-07 2014-03-20 Hanamaruki Kk 液体調味料

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000166503A (ja) * 1998-12-09 2000-06-20 Sumio Ogawa 酒粕の調味料の製造方法
JP5039964B1 (ja) * 2011-11-24 2012-10-03 株式会社雨風 調味料の製造方法及び調味料

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014050352A (ja) 2012-09-07 2014-03-20 Hanamaruki Kk 液体調味料

Also Published As

Publication number Publication date
CN119403456A (zh) 2025-02-07
JPWO2024005151A1 (https=) 2024-01-04
JP2026069606A (ja) 2026-04-23
WO2024005151A1 (ja) 2024-01-04
TWI869907B (zh) 2025-01-11
US20250325007A1 (en) 2025-10-23
TW202406463A (zh) 2024-02-16
JP2026069605A (ja) 2026-04-23

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St.27 status event code: A-1-2-D10-D13-srh-X000