JPS6062958A - 液体調味料の製造法 - Google Patents

液体調味料の製造法

Info

Publication number: JPS6062958A
Authority: JP; Japan
Prior art keywords: soy sauce; liquid seasoning; soysauce; raw; total nitrogen
Prior art date: 1983-09-14
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

JP58170004A

Other languages

English (en)

Japanese (ja)

Other versions

JPH057987B2 (th

Inventor

Toshinori Saeki

佐伯　俊則

Tadashi Mizutani

水谷　忠士

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.)

Ajinomoto Co Inc

Original Assignee

Ajinomoto Co Inc

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.)

1983-09-14

Filing date

1983-09-14

Publication date

1985-04-11

1983-09-14 Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc

1983-09-14 Priority to JP58170004A priority Critical patent/JPS6062958A/ja

1985-04-11 Publication of JPS6062958A publication Critical patent/JPS6062958A/ja

1993-01-29 Publication of JPH057987B2 publication Critical patent/JPH057987B2/ja

Status Granted legal-status Critical Current

Links

235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 16
239000007788 liquid Substances 0.000 title claims abstract description 15
235000013555 soy sauce Nutrition 0.000 claims abstract description 47
IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 34
239000012528 membrane Substances 0.000 claims abstract description 18
229910052757 nitrogen Inorganic materials 0.000 claims abstract description 17
150000003839 salts Chemical class 0.000 claims abstract description 13
239000002808 molecular sieve Substances 0.000 claims abstract description 10
URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims abstract description 10
238000000909 electrodialysis Methods 0.000 claims abstract description 9
238000011282 treatment Methods 0.000 claims description 20
238000004042 decolorization Methods 0.000 claims description 15
238000010612 desalination reaction Methods 0.000 claims description 6
238000004519 manufacturing process Methods 0.000 claims description 4
230000000903 blocking effect Effects 0.000 abstract description 2
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
229930006000 Sucrose Natural products 0.000 abstract 1
239000007864 aqueous solution Substances 0.000 abstract 1
239000005720 sucrose Substances 0.000 abstract 1
239000000796 flavoring agent Substances 0.000 description 10
235000019634 flavors Nutrition 0.000 description 10
238000000034 method Methods 0.000 description 9
239000002994 raw material Substances 0.000 description 7
238000011033 desalting Methods 0.000 description 4
238000001223 reverse osmosis Methods 0.000 description 4
239000003014 ion exchange membrane Substances 0.000 description 3
235000019629 palatability Nutrition 0.000 description 3
239000000047 product Substances 0.000 description 3
241000251468 Actinopterygii Species 0.000 description 2
OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
239000004278 EU approved seasoning Substances 0.000 description 2
230000007423 decrease Effects 0.000 description 2
239000000284 extract Substances 0.000 description 2
241000512259 Ascophyllum nodosum Species 0.000 description 1
241000894006 Bacteria Species 0.000 description 1
206010020772 Hypertension Diseases 0.000 description 1
DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
244000294411 Mirabilis expansa Species 0.000 description 1
235000015429 Mirabilis expansa Nutrition 0.000 description 1
240000002834 Paulownia tomentosa Species 0.000 description 1
235000010678 Paulownia tomentosa Nutrition 0.000 description 1
238000002835 absorbance Methods 0.000 description 1
235000013527 bean curd Nutrition 0.000 description 1
229940041514 candida albicans extract Drugs 0.000 description 1
238000010411 cooking Methods 0.000 description 1
238000012937 correction Methods 0.000 description 1
238000011161 development Methods 0.000 description 1
230000018109 developmental process Effects 0.000 description 1
238000007598 dipping method Methods 0.000 description 1
201000010099 disease Diseases 0.000 description 1
208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
235000006694 eating habits Nutrition 0.000 description 1
230000000694 effects Effects 0.000 description 1
238000011156 evaluation Methods 0.000 description 1
238000002474 experimental method Methods 0.000 description 1
239000012467 final product Substances 0.000 description 1
239000011521 glass Substances 0.000 description 1
239000004615 ingredient Substances 0.000 description 1
235000013536 miso Nutrition 0.000 description 1
150000007524 organic acids Chemical class 0.000 description 1
239000000843 powder Substances 0.000 description 1
239000011347 resin Substances 0.000 description 1
229920005989 resin Polymers 0.000 description 1
238000009938 salting Methods 0.000 description 1
235000015067 sauces Nutrition 0.000 description 1
230000001953 sensory effect Effects 0.000 description 1
238000007873 sieving Methods 0.000 description 1
229910052708 sodium Inorganic materials 0.000 description 1
239000011734 sodium Substances 0.000 description 1
235000021023 sodium intake Nutrition 0.000 description 1
238000001179 sorption measurement Methods 0.000 description 1
239000003381 stabilizer Substances 0.000 description 1
238000012360 testing method Methods 0.000 description 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
239000012138 yeast extract Substances 0.000 description 1

Landscapes

Soy Sauces And Products Related Thereto (AREA)

JP58170004A 1983-09-14 1983-09-14 液体調味料の製造法 Granted JPS6062958A (ja)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP58170004A JPS6062958A (ja)	1983-09-14	1983-09-14	液体調味料の製造法

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP58170004A JPS6062958A (ja)	1983-09-14	1983-09-14	液体調味料の製造法

Publications (2)

Publication Number	Publication Date
JPS6062958A true JPS6062958A (ja)	1985-04-11
JPH057987B2 JPH057987B2 (th)	1993-01-29

Family

ID=15896803

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP58170004A Granted JPS6062958A (ja)	1983-09-14	1983-09-14	液体調味料の製造法

Country Status (1)

Country	Link
JP (1)	JPS6062958A (th)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP0414945A1 (en) *	1988-03-04	1991-03-06	Frontier Tochigi Co-Operative	An improved Shoyu (soy sauce)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JP4340581B2 (ja) *	2003-05-12	2009-10-07	花王株式会社	減塩醤油類

Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS4835093A (th) *	1971-09-09	1973-05-23

1983
- 1983-09-14 JP JP58170004A patent/JPS6062958A/ja active Granted

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS4835093A (th) *	1971-09-09	1973-05-23

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP0414945A1 (en) *	1988-03-04	1991-03-06	Frontier Tochigi Co-Operative	An improved Shoyu (soy sauce)

Also Published As

Publication number	Publication date
JPH057987B2 (th)	1993-01-29

Publication	Publication Date	Title
JP5538428B2 (ja)	2014-07-02	エクチョッ調味料およびその製造方法
JPS6062958A (ja)	1985-04-11	液体調味料の製造法
JPH05219915A (ja)	1993-08-31	低塩醤油の製造法
JPS6062956A (ja)	1985-04-11	和風液体調味料及びその製造法
RU2183668C1 (ru)	2002-06-20	Способ производства водки
JP4072785B2 (ja)	2008-04-09	食酢を用いた調味液
JPH10165095A (ja)	1998-06-23	インスタント茶の製造方法
JPS60160858A (ja)	1985-08-22	減塩カキ風味調味液
JPH05111373A (ja)	1993-05-07	低阻止逆浸透圧膜を用いた清酒及び醗酵調味料の製造法
JP4526154B2 (ja)	2010-08-18	着色組成物及びその製造法
JP2895161B2 (ja)	1999-05-24	醤油の製造法
JP3865340B2 (ja)	2007-01-10	めんつゆ類
JPS59227266A (ja)	1984-12-20	着色しらたき
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RU2244736C2 (ru)	2005-01-20	Способ производства водки
JP2004329020A (ja)	2004-11-25	栗の渋皮煮の製造方法と渋皮煮栗ジャムの製造方法
RU2123040C1 (ru)	1998-12-10	Водка "зимушка"
JP3354141B2 (ja)	2002-12-09	中華麺
JPS5917940A (ja)	1984-01-30	生ハムの製造方法
JPS5843742A (ja)	1983-03-14	漬物用醤油液及び該醤油液の製造法
JPS603464B2 (ja)	1985-01-28	醤油製造法
RU2244735C2 (ru)	2005-01-20	Способ получения водки
RU2255109C1 (ru)	2005-06-27	Водка "зеркальная"
RU2137826C1 (ru)	1999-09-20	Водка "лацина"
JP2000197466A (ja)	2000-07-18	脱塩海水を用いた醤油及びその製造方法

JPS6062958A - 液体調味料の製造法 - Google Patents

Info

Links

Landscapes

Priority Applications (1)

Applications Claiming Priority (1)

Publications (2)

Family

ID=15896803

Family Applications (1)

Country Status (1)

Cited By (1)

Families Citing this family (1)

Citations (1)

Patent Citations (1)

Cited By (1)

Also Published As

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