JPS5734B2 - - Google Patents

Info

Publication number
JPS5734B2
JPS5734B2 JP5146779A JP5146779A JPS5734B2 JP S5734 B2 JPS5734 B2 JP S5734B2 JP 5146779 A JP5146779 A JP 5146779A JP 5146779 A JP5146779 A JP 5146779A JP S5734 B2 JPS5734 B2 JP S5734B2
Authority
JP
Japan
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.)
Expired
Application number
JP5146779A
Other versions
JPS55144884A (en
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 filed Critical
Priority to JP5146779A priority Critical patent/JPS55144884A/ja
Priority to US06/142,690 priority patent/US4308284A/en
Publication of JPS55144884A publication Critical patent/JPS55144884A/ja
Publication of JPS5734B2 publication Critical patent/JPS5734B2/ja
Granted legal-status Critical Current

Links

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
    • 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)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Enzymes And Modification Thereof (AREA)
JP5146779A 1979-04-27 1979-04-27 Preparation of koji Granted JPS55144884A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP5146779A JPS55144884A (en) 1979-04-27 1979-04-27 Preparation of koji
US06/142,690 US4308284A (en) 1979-04-27 1980-04-22 Process for producing koji for fermented food products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5146779A JPS55144884A (en) 1979-04-27 1979-04-27 Preparation of koji

Publications (2)

Publication Number Publication Date
JPS55144884A JPS55144884A (en) 1980-11-12
JPS5734B2 true JPS5734B2 (ja) 1982-01-05

Family

ID=12887734

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5146779A Granted JPS55144884A (en) 1979-04-27 1979-04-27 Preparation of koji

Country Status (2)

Country Link
US (1) US4308284A (ja)
JP (1) JPS55144884A (ja)

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS592646A (ja) * 1982-06-30 1984-01-09 日清製粉株式会社 パンおよび菓子類用種の製造法
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
US4722846A (en) * 1984-04-18 1988-02-02 Kikkoman Corporation Novel variant and process for producing light colored soy sauce using such variant
JPH0647991B2 (ja) * 1986-05-15 1994-06-22 三菱電機株式会社 スクロ−ル圧縮機
JP2513644B2 (ja) * 1986-10-02 1996-07-03 イチビキ株式会社 味噌の製造装置
US4808419A (en) * 1987-02-02 1989-02-28 Hsu Edward J Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine
JPS63219368A (ja) * 1987-03-07 1988-09-13 Kikkoman Corp 選択醗酵法
JP2865412B2 (ja) * 1990-10-30 1999-03-08 眞 八藤 水の分子集団の細分化に使用する水溶性ミネラル含有液とその製造方法
US5814359A (en) * 1995-10-30 1998-09-29 Kikkoman Corporation Salt solution for producing soy sauce and process for producing soy sauce
ATE227518T1 (de) * 1996-07-09 2002-11-15 Nestle Sa Herstellung eines gewürzes mit fleischgeschmack
ES2220959T3 (es) * 1996-08-19 2004-12-16 Societe Des Produits Nestle S.A. Produccion de un condimento.
PT829205E (pt) * 1996-09-17 2002-05-31 Nestle Sa Producao de condimento
EP0922395A4 (en) * 1997-04-01 1999-12-22 Nichimo Kk Product comprising health-promotive ingredient and process for producing the same
JP3527062B2 (ja) * 1997-05-14 2004-05-17 マルサンアイ株式会社 味噌の製造法
ES2219714T3 (es) * 1997-07-05 2004-12-01 Societe Des Produits Nestle S.A. Potenciacion de la expresion de enzimas proteoliticas en el moho de koji.
ES2235209T3 (es) 1997-10-31 2005-07-01 Societe Des Produits Nestle S.A. Produccion de hidrolizado.
US20030185853A1 (en) * 1999-02-04 2003-10-02 Nichimo Co., Ltd. Arteriosclerosis-preventing material, immune-activating material, vertebrate that has eaten such materials, and eggs thereof
DE60039230D1 (de) 1999-03-11 2008-07-31 Nestle Sa Expression von proteolytischen enzymen in koji pilz in gegenwart von einer kohlenstoffquelle
SG106572A1 (en) * 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning
WO2002088342A1 (en) * 2001-04-30 2002-11-07 Biocon India Limited An enzyme preparation for improved baking quality and a process for preparing the same
SG111985A1 (en) * 2001-12-21 2005-06-29 Kikkoman Corp Method of brewing soy sauce
JP4127496B2 (ja) * 2001-12-28 2008-07-30 麒麟麦酒株式会社 保存安定性を高めた固形発酵スターター
KR100506832B1 (ko) * 2002-12-31 2005-08-10 주식회사 해찬들 매운맛이 감소된 고추장용 코지의 제조방법, 동 방법에의해 제조된 코지 및 상기 코지로부터 제조되는 고추장
KR101489999B1 (ko) * 2012-10-31 2015-02-04 씨제이제일제당 (주) 전통 메주에서 분리한 신규한 균주인 아스퍼질러스 오리재 cj 1354 균주와 이를 이용한 쌀 고추장 제조방법 및 그 제조방법에 의해 제조된 쌀 고추장
JP6774711B2 (ja) * 2015-06-02 2020-10-28 イチビキ株式会社 減塩味噌およびその製造方法
CN108740891B (zh) * 2018-04-10 2021-10-01 保康县八斗食品有限公司 一种鲊辣椒及其制作方法
CN108740790B (zh) * 2018-04-10 2021-10-01 保康县八斗食品有限公司 一种酱豆及其制作方法
CN113201462B (zh) * 2021-06-17 2022-07-26 广东海天创新技术有限公司 一株埃切假丝酵母zb432及其应用
CN113397111A (zh) * 2021-06-25 2021-09-17 佛山市海天(高明)调味食品有限公司 黄豆酱发酵酱胚的制备方法及黄豆酱
CN117551564A (zh) * 2023-12-07 2024-02-13 泸州老窖股份有限公司 一种复配小曲及其在制备清香型小曲白酒中的应用

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3711303A (en) * 1970-05-11 1973-01-16 Beatrice Foods Co Production of soy sauce
US3937844A (en) * 1974-12-20 1976-02-10 Shinshu Miso Kabushiki Kaisha Process for producing processed low salt soybean paste
JPS5324511B2 (ja) * 1975-02-05 1978-07-21
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
JPS5356394A (en) * 1976-10-28 1978-05-22 Fukushima Hiroo Liquid flavoring and process for preparing same
US4209535A (en) * 1978-11-28 1980-06-24 Beatrice Foods Co. Koji process for producing soy sauce

Also Published As

Publication number Publication date
US4308284A (en) 1981-12-29
JPS55144884A (en) 1980-11-12

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