JPS5945853A - 醤油の製造法 - Google Patents

醤油の製造法

Info

Publication number: JPS5945853A
Authority: JP; Japan
Prior art keywords: soy sauce; spore; quickly; soy; temperature
Prior art date: 1982-09-09
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.): Granted

Application number

JP57155975A

Other languages

English (en)

Japanese (ja)

Other versions

JPS6324663B2 (de

Inventor

Tadao Arai

荒井　忠夫

Hiroshi Motai

茂田井　宏

Shigeo Okada

岡田　茂雄

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Kikkoman Corp

Original Assignee

Kikkoman Corp

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.)

1982-09-09

Filing date

1982-09-09

Publication date

1984-03-14

1982-09-09 Application filed by Kikkoman Corp filed Critical Kikkoman Corp

1982-09-09 Priority to JP57155975A priority Critical patent/JPS5945853A/ja

1984-03-14 Publication of JPS5945853A publication Critical patent/JPS5945853A/ja

1988-05-21 Publication of JPS6324663B2 publication Critical patent/JPS6324663B2/ja

Status Granted legal-status Critical Current

Links

235000013555 soy sauce Nutrition 0.000 title claims abstract description 38
238000010438 heat treatment Methods 0.000 claims abstract description 14
238000000034 method Methods 0.000 claims description 17
238000001816 cooling Methods 0.000 claims description 9
238000007796 conventional method Methods 0.000 claims description 7
238000004519 manufacturing process Methods 0.000 claims description 5
241000894006 Bacteria Species 0.000 abstract description 15
238000003825 pressing Methods 0.000 abstract description 3
235000021067 refined food Nutrition 0.000 abstract description 3
125000003118 aryl group Chemical group 0.000 abstract description 2
238000004040 coloring Methods 0.000 abstract description 2
235000021110 pickles Nutrition 0.000 abstract description 2
230000008020 evaporation Effects 0.000 abstract 1
238000001704 evaporation Methods 0.000 abstract 1
235000013305 food Nutrition 0.000 abstract 1
230000003647 oxidation Effects 0.000 abstract 1
238000007254 oxidation reaction Methods 0.000 abstract 1
IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
238000005352 clarification Methods 0.000 description 2
238000001914 filtration Methods 0.000 description 2
244000005700 microbiome Species 0.000 description 2
150000003839 salts Chemical class 0.000 description 2
244000063299 Bacillus subtilis Species 0.000 description 1
235000014469 Bacillus subtilis Nutrition 0.000 description 1
102000004190 Enzymes Human genes 0.000 description 1
108090000790 Enzymes Proteins 0.000 description 1
239000005909 Kieselgur Substances 0.000 description 1
108091005804 Peptidases Proteins 0.000 description 1
239000004365 Protease Substances 0.000 description 1
102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
230000015572 biosynthetic process Effects 0.000 description 1
239000000498 cooling water Substances 0.000 description 1
230000003247 decreasing effect Effects 0.000 description 1
230000006866 deterioration Effects 0.000 description 1
230000002542 deteriorative effect Effects 0.000 description 1
238000002845 discoloration Methods 0.000 description 1
235000019441 ethanol Nutrition 0.000 description 1
238000000855 fermentation Methods 0.000 description 1
230000004151 fermentation Effects 0.000 description 1
239000011874 heated mixture Substances 0.000 description 1
239000000463 material Substances 0.000 description 1
239000011159 matrix material Substances 0.000 description 1
229910052757 nitrogen Inorganic materials 0.000 description 1
230000001590 oxidative effect Effects 0.000 description 1
238000009928 pasteurization Methods 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
239000011780 sodium chloride Substances 0.000 description 1
235000014347 soups Nutrition 0.000 description 1
239000011550 stock solution Substances 0.000 description 1
239000000126 substance Substances 0.000 description 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1

Landscapes

Soy Sauces And Products Related Thereto (AREA)

JP57155975A 1982-09-09 1982-09-09 醤油の製造法 Granted JPS5945853A (ja)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP57155975A JPS5945853A (ja)	1982-09-09	1982-09-09	醤油の製造法

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP57155975A JPS5945853A (ja)	1982-09-09	1982-09-09	醤油の製造法

Publications (2)

Publication Number	Publication Date
JPS5945853A true JPS5945853A (ja)	1984-03-14
JPS6324663B2 JPS6324663B2 (de)	1988-05-21

Family

ID=15617620

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP57155975A Granted JPS5945853A (ja)	1982-09-09	1982-09-09	醤油の製造法

Country Status (1)

Country	Link
JP (1)	JPS5945853A (de)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS4887092A (de) *	1972-02-23	1973-11-16

1982
- 1982-09-09 JP JP57155975A patent/JPS5945853A/ja active Granted

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS4887092A (de) *	1972-02-23	1973-11-16

Also Published As

Publication number	Publication date
JPS6324663B2 (de)	1988-05-21

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