KR910005775A - 간장의 제조방법 - Google Patents
간장의 제조방법 Download PDFInfo
- Publication number
- KR910005775A KR910005775A KR1019900014368A KR900014368A KR910005775A KR 910005775 A KR910005775 A KR 910005775A KR 1019900014368 A KR1019900014368 A KR 1019900014368A KR 900014368 A KR900014368 A KR 900014368A KR 910005775 A KR910005775 A KR 910005775A
- Authority
- KR
- South Korea
- Prior art keywords
- koji
- moromi
- fermentation
- hours
- culture
- Prior art date
Links
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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (10)
- 삶은 대두와 볶은 밀의 혼합물인 코지 배양액으로 발효시켜 코지를 제조하고, 코지 배양액으로 발효되는 동안에 생성된 효소를 수성 현탁액에서 45 내지 60℃에서 3 내지 8시간동안 코지를 가수분해시키고, 가수 분해된 코지 현탁액에 염화나트륨을 첨가함으로써 모로미를 제조하고, 이 모로미를 방치하여 발효시킨 후 압축시켜 수득한 액을 저은살륜 및 정제하는 발효간장의 제조방법.
- 제1항에 있어서, 코지1중량부당 물1내지 3중량부의 비율로 물과 혼합함으로써 코지를 물에 현탁시키고 가수분해전에 이 현탁액에 0 내지 5%의 염화나트륨을 가하는 방법.
- 제1항에 있어서, 제조된 모로미의 염화나트륨 함량이 15 내지 19중량%가 되도록 가수분해된 코지 현탁액에 염화나트륨을 첨가하는 방법.
- 제1항에 있어서, 코지를 제조하기 위해 고형분을 기준으로 50 내지 90%의 분쇄한 삶은 대두와 고형분을 기준으로 10 내지 50%의 분쇄한 볶은 밀을 혼합하고, 삶은 대두와 볶은 밀의 혼합물에 코지 배양액을 접종한 후 간헐적인 교반하여 20 내지 40℃에서 30 내지 50시간 동안 방치하여 발효시키는 방법.
- 제4항에 있어서, 삶은 대두와 볶은 밀의 혼합물을 30 내지 40℃에서 20 내지 30시간동안 방치하여 발효시간후 20내지 30℃에서 10내지 20시간 동안 더 방치하여 발효시키는 방법.
- 제1항에 있어서, 50내지 55℃에서 4내지 6시간동안 코지를 수성 현탁액에서 가수분해시키는 방법.
- 제1항에 있어서, 모로미 제조후, 생물학적 또는 화학적 산성화로 모로미의 pH를 4.8~5.5로 맞추고, 효모배양액을 접종한 후 간헐적인 교반과 통기하에 30내지 35℃에서 2주 내지 3달동안 방치하여 발효시키는 방법.
- 제7항에 있어서, 페디오코쿠스 할로필루스 배양액으로 산성화하여 모로미의 pH를 5.0~5.2으로 맞추고, 사카로미세스 로욱시이 및/또는 토룰롭시스 에트켈시이의 배양액을 모로미에 접종하고, 일주일에 두번 이상의 통기와 고반하에 32 내지 34℃에서 3내지 6주일동안 방치하여 발효시키는 방법.
- 제1항에 있어서, 액을 75내지 90℃에서 15 내지 30분동안 저온살균한 후 정제하기 전에 1내지 7일동안 정치 시키는 방법.
- 제9항에 있어서, 고형분의 함량이 60 내지 85중량%가 되도록 정제액을 농축하고, 고형분의 함량이 95내지 99중량%가 되도록 탈수하고 분말로 만드는 방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH3318/89A CH679544A5 (ko) | 1989-09-12 | 1989-09-12 | |
CH3318/89-4 | 1989-09-12 | ||
SG91694A SG91694G (en) | 1989-09-12 | 1994-07-11 | Process for preparing a soy sauce. |
Publications (2)
Publication Number | Publication Date |
---|---|
KR910005775A true KR910005775A (ko) | 1991-04-27 |
KR960011710B1 KR960011710B1 (ko) | 1996-08-30 |
Family
ID=25692737
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019900014368A KR960011710B1 (ko) | 1989-09-12 | 1990-09-12 | 간장의 제조방법 |
Country Status (21)
Country | Link |
---|---|
US (1) | US5141756A (ko) |
EP (1) | EP0417481B1 (ko) |
JP (1) | JP2659105B2 (ko) |
KR (1) | KR960011710B1 (ko) |
CN (1) | CN1029192C (ko) |
AR (1) | AR245581A1 (ko) |
AT (1) | ATE91391T1 (ko) |
AU (1) | AU637391B2 (ko) |
BR (1) | BR9004523A (ko) |
CA (1) | CA2023474C (ko) |
CH (1) | CH679544A5 (ko) |
DE (1) | DE69002210T2 (ko) |
DK (1) | DK0417481T3 (ko) |
ES (1) | ES2043201T3 (ko) |
HK (1) | HK114294A (ko) |
MX (1) | MX172699B (ko) |
NO (1) | NO176823C (ko) |
NZ (1) | NZ235013A (ko) |
PT (1) | PT95276B (ko) |
SG (1) | SG91694G (ko) |
ZA (1) | ZA906505B (ko) |
Families Citing this family (37)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH679542A5 (ko) * | 1989-11-27 | 1992-03-13 | Nestle Sa | |
CH682878A5 (fr) * | 1991-11-01 | 1993-12-15 | Nestle Sa | Procédé permettant d'éviter le brunissement d'un produit alimentaire. |
DE4235927C2 (de) * | 1992-10-23 | 1997-05-07 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße auf Haferbasis |
DE4235928C2 (de) * | 1992-10-23 | 1995-04-06 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße aus Brot |
JP2696057B2 (ja) * | 1993-05-11 | 1998-01-14 | ニチモウ株式会社 | 穀類を原料とした生成物の製造方法 |
DK0640294T4 (da) * | 1993-08-21 | 2000-04-03 | Nestle Sa | Fremstilling af et krydderi |
SK281209B6 (sk) * | 1993-09-21 | 2001-01-18 | Societe Des Produits Nestle S. A. | Spôsob výroby aromatizačného prostriedku |
DE4413951C1 (de) * | 1994-04-21 | 1995-08-03 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße |
EP0716812B1 (fr) * | 1994-12-16 | 2001-05-30 | Societe Des Produits Nestle S.A. | Procédé de production d'un agent aromatisant |
US5814359A (en) * | 1995-10-30 | 1998-09-29 | Kikkoman Corporation | Salt solution for producing soy sauce and process for producing soy sauce |
WO1997039640A1 (en) * | 1996-04-18 | 1997-10-30 | Compagnie Gervais Danone | Process for producing fermented seasonings |
EP0818153B1 (fr) * | 1996-07-09 | 2002-11-13 | Societe Des Produits Nestle S.A. | Production d'un arôme de viande |
ATE267527T1 (de) * | 1996-08-19 | 2004-06-15 | Nestle Sa | Herstellung eines gewürzmittels |
PT829205E (pt) * | 1996-09-17 | 2002-05-31 | Nestle Sa | Producao de condimento |
ATE266727T1 (de) * | 1997-07-05 | 2004-05-15 | Nestle Sa | Verstärkte expression von proteolytischen enzymen in koji pilz |
EP0897012A1 (en) * | 1997-07-05 | 1999-02-17 | Societe Des Produits Nestle S.A. | Cloning of the prolyl-dipeptidyl-peptidase from aspergillus oryzae |
PT913097E (pt) * | 1997-10-31 | 2005-03-31 | Nestle Sa | Producao de hidrolisado |
US5908651A (en) * | 1997-11-20 | 1999-06-01 | Tetra Laval Holdings & Finance, Sa | Product recovery system and method |
WO2000036934A1 (en) * | 1998-12-18 | 2000-06-29 | Compagnie Gervais Danone | Process for producing fermented seasonings |
KR20010112918A (ko) | 1999-03-11 | 2001-12-22 | 뷜르 로망 엘. | 탄소원의 존재 하에서의 국균에서의 단백질 분해 효소의발현 |
AUPQ266199A0 (en) * | 1999-09-06 | 1999-09-30 | Novogen Research Pty Ltd | Compositions and therapeutic methods involving isoflavones and analogues thereof |
SG106572A1 (en) * | 1999-12-02 | 2004-10-29 | Nestle Sa | Production of hydrolysate seasoning |
CN1099847C (zh) * | 2000-07-12 | 2003-01-29 | 王凤翔 | 荞麦酱油及制造方法 |
JP3827300B2 (ja) * | 2002-06-04 | 2006-09-27 | キッコーマン株式会社 | 調味液の製造法 |
US20090162479A1 (en) * | 2005-08-31 | 2009-06-25 | Kikkoman Corporation | Process for producing soy sauce having reduced busho-shu |
MY165084A (en) * | 2006-12-28 | 2018-02-28 | Univ Putra Malaysia | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof |
WO2009076996A1 (en) | 2007-12-14 | 2009-06-25 | Nestec S.A. | A process for the preparation of a hydrolysate |
CN101223981B (zh) * | 2008-01-31 | 2011-12-14 | 王淑华 | 一种酱油酿造方法 |
CN101380093B (zh) * | 2008-08-06 | 2012-02-29 | 北京二商金狮龙门食品有限公司 | 酱油产品的生产方法 |
CN101579103B (zh) * | 2009-06-19 | 2012-08-01 | 南昌大学 | 一种利用豆渣发酵生产酱油的方法 |
JP5628833B2 (ja) | 2009-12-25 | 2014-11-19 | キッコーマン株式会社 | 血圧降下作用を有する醤油及びその製造法 |
CN102125253B (zh) * | 2010-11-29 | 2013-06-12 | 雀巢公司 | 制备调味料半成品的方法以及用于实现该方法的反应器装置 |
EP3395186B1 (en) * | 2015-12-24 | 2021-04-07 | Kikkoman Corporation | Soy sauce-like seasoning liquid and production method therefor |
ES2933106B2 (es) * | 2021-07-28 | 2023-10-26 | Taller De Ideacion Culinaria Tic S L | Salsa fermentada y procedimiento de elaboración a partir de salmueras de aceitunas |
CN113647603A (zh) * | 2021-07-30 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | 一种高鲜酱油及其酿造方法 |
CN114128869B (zh) * | 2021-11-12 | 2023-07-18 | 江苏大学 | 一种低盐酱油的生产方法 |
CN115232754B (zh) * | 2022-07-28 | 2023-08-29 | 广东厨邦食品有限公司 | 一种酱油大曲制备方法 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5337439B2 (ko) * | 1971-08-28 | 1978-10-09 | ||
DE2243507A1 (de) * | 1972-09-05 | 1974-03-14 | Zinser Textilmaschinen Gmbh | Fadenaufwindeeinrichtung |
JPS581901B2 (ja) * | 1973-12-26 | 1983-01-13 | シミズ リユウイチロウ | アミノサンオゲンリヨウトシタ シヨウユセイゾウホウ |
JPS52130996A (en) * | 1976-04-27 | 1977-11-02 | Kikkoman Corp | Malt preparation |
JPS589663B2 (ja) * | 1976-06-30 | 1983-02-22 | キッコーマン株式会社 | 醸造食品の製造法 |
JPS57186462A (en) * | 1981-05-08 | 1982-11-16 | Tadamori Mitsuhayashi | Novel method of soysauce berwing |
JPS6022897B2 (ja) * | 1982-10-25 | 1985-06-04 | キッコーマン株式会社 | 調味液の製造法 |
US4586127A (en) * | 1982-11-03 | 1986-04-29 | Burroughs Corp. | Multiple control stores for a pipelined microcontroller |
US4684527A (en) * | 1984-10-04 | 1987-08-04 | Kikkoman Corporation | Process for producing seasoning |
-
1989
- 1989-09-12 CH CH3318/89A patent/CH679544A5/fr not_active IP Right Cessation
-
1990
- 1990-08-10 AT AT90115363T patent/ATE91391T1/de not_active IP Right Cessation
- 1990-08-10 DE DE90115363T patent/DE69002210T2/de not_active Expired - Fee Related
- 1990-08-10 ES ES90115363T patent/ES2043201T3/es not_active Expired - Lifetime
- 1990-08-10 DK DK90115363.5T patent/DK0417481T3/da not_active Application Discontinuation
- 1990-08-10 US US07/565,512 patent/US5141756A/en not_active Expired - Fee Related
- 1990-08-10 EP EP90115363A patent/EP0417481B1/fr not_active Expired - Lifetime
- 1990-08-16 CA CA002023474A patent/CA2023474C/en not_active Expired - Fee Related
- 1990-08-16 AU AU61061/90A patent/AU637391B2/en not_active Ceased
- 1990-08-16 ZA ZA906505A patent/ZA906505B/xx unknown
- 1990-08-22 NZ NZ235013A patent/NZ235013A/en unknown
- 1990-09-11 BR BR909004523A patent/BR9004523A/pt not_active Application Discontinuation
- 1990-09-11 MX MX022334A patent/MX172699B/es unknown
- 1990-09-11 JP JP2241054A patent/JP2659105B2/ja not_active Expired - Lifetime
- 1990-09-11 NO NO903954A patent/NO176823C/no not_active IP Right Cessation
- 1990-09-11 PT PT95276A patent/PT95276B/pt not_active IP Right Cessation
- 1990-09-12 CN CN90107658A patent/CN1029192C/zh not_active Expired - Fee Related
- 1990-09-12 KR KR1019900014368A patent/KR960011710B1/ko not_active IP Right Cessation
- 1990-09-12 AR AR90317842A patent/AR245581A1/es active
-
1994
- 1994-07-11 SG SG91694A patent/SG91694G/en unknown
- 1994-10-20 HK HK114294A patent/HK114294A/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
BR9004523A (pt) | 1991-09-10 |
NZ235013A (en) | 1991-06-25 |
NO903954L (no) | 1991-03-13 |
AU6106190A (en) | 1991-03-21 |
AU637391B2 (en) | 1993-05-27 |
ZA906505B (en) | 1991-06-26 |
CA2023474A1 (en) | 1991-03-13 |
JP2659105B2 (ja) | 1997-09-30 |
ATE91391T1 (de) | 1993-07-15 |
PT95276B (pt) | 1997-09-30 |
DK0417481T3 (da) | 1993-11-15 |
HK114294A (en) | 1994-10-27 |
AR245581A1 (es) | 1994-02-28 |
EP0417481A1 (fr) | 1991-03-20 |
SG91694G (en) | 1994-10-14 |
CN1029192C (zh) | 1995-07-05 |
PT95276A (pt) | 1991-05-22 |
JPH03112461A (ja) | 1991-05-14 |
DE69002210D1 (de) | 1993-08-19 |
CA2023474C (en) | 1997-01-28 |
ES2043201T3 (es) | 1993-12-16 |
CH679544A5 (ko) | 1992-03-13 |
DE69002210T2 (de) | 1993-10-21 |
EP0417481B1 (fr) | 1993-07-14 |
NO903954D0 (no) | 1990-09-11 |
KR960011710B1 (ko) | 1996-08-30 |
MX172699B (es) | 1994-01-07 |
CN1050126A (zh) | 1991-03-27 |
US5141756A (en) | 1992-08-25 |
NO176823B (no) | 1995-02-27 |
NO176823C (no) | 1995-06-07 |
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Payment date: 20030825 Year of fee payment: 8 |
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