KR910007449A - Soy Sauce Manufacturing Method - Google Patents

Soy Sauce Manufacturing Method Download PDF

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Publication number
KR910007449A
KR910007449A KR1019890014851A KR890014851A KR910007449A KR 910007449 A KR910007449 A KR 910007449A KR 1019890014851 A KR1019890014851 A KR 1019890014851A KR 890014851 A KR890014851 A KR 890014851A KR 910007449 A KR910007449 A KR 910007449A
Authority
KR
South Korea
Prior art keywords
soy sauce
sauce manufacturing
fermentation
manufacturing
naptococcus
Prior art date
Application number
KR1019890014851A
Other languages
Korean (ko)
Other versions
KR920001203B1 (en
Inventor
박형백
Original Assignee
장일현
선천식품 주식회사
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 장일현, 선천식품 주식회사 filed Critical 장일현
Priority to KR1019890014851A priority Critical patent/KR920001203B1/en
Publication of KR910007449A publication Critical patent/KR910007449A/en
Application granted granted Critical
Publication of KR920001203B1 publication Critical patent/KR920001203B1/en

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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 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

Abstract

내용 없음.No content.

Description

간장의 속양제조방법Soy Sauce Manufacturing Method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

대두박 또는 건 구리텐을 원료로 하여 각각 황곡균, 납두균 및 흑곡균을 별도 접종배양한 입국으로 간장을 제조함에 있어서, 상기 입국메주를 무정형상태로 2차 발효후 넓게 펼쳐 자연광하에 노출시켜 멜라닌색소의 침착효과를 얻은 다음, 공지한 바 대로 3차발효시켜 제조함을 특징으로 하는 간장의 속양제조방법.Soybean meal or dry copper ten as a raw material to prepare soy sauce by inoculation of H. pylori, Naptococcus, and Black Grain bacteria, respectively, in which the meju is expanded in an amorphous state after wide fermentation and exposed to natural light to expand the melanin pigment. Soy sauce manufacturing method of the soy sauce, characterized in that after obtaining a deposition effect, it is prepared by the third fermentation as known. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890014851A 1989-10-16 1989-10-16 Method of fermentation of soy sauce KR920001203B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890014851A KR920001203B1 (en) 1989-10-16 1989-10-16 Method of fermentation of soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890014851A KR920001203B1 (en) 1989-10-16 1989-10-16 Method of fermentation of soy sauce

Publications (2)

Publication Number Publication Date
KR910007449A true KR910007449A (en) 1991-05-30
KR920001203B1 KR920001203B1 (en) 1992-02-06

Family

ID=19290728

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890014851A KR920001203B1 (en) 1989-10-16 1989-10-16 Method of fermentation of soy sauce

Country Status (1)

Country Link
KR (1) KR920001203B1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3378383B2 (en) * 1994-10-28 2003-02-17 日清製粉株式会社 Production methods for brewing raw materials
CN103750267B (en) * 2014-01-13 2016-06-08 金冠食品(福建）有限公司 A kind of soy sauce of brewed by multi-strain solid-liquid tank and preparation method thereof
CN104509830A (en) * 2014-12-25 2015-04-15 北京农业职业学院 Processing method for wholewheat soy sauce
CN104783128B (en) * 2015-03-31 2016-08-24 湖北土老憨调味食品股份有限公司 A kind of Citrus Steamed fish juice and preparation method thereof

Also Published As

Publication number Publication date
KR920001203B1 (en) 1992-02-06

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