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KR910005775A - 간장의 제조방법 - Google Patents

간장의 제조방법 Download PDF

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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
Application number
KR1019900014368A
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English (en)
Other versions
KR960011710B1 (ko
Inventor
바즈라카르야 멜라 산타 드리브 루팍
탕호닥
더스탄우드 로버트
Original Assignee
앙드르제이 레드지용
소시에떼 데프로듀이 네슬레 소시에떼 아노님
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.)
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Application filed by 앙드르제이 레드지용, 소시에떼 데프로듀이 네슬레 소시에떼 아노님 filed Critical 앙드르제이 레드지용
Publication of KR910005775A publication Critical patent/KR910005775A/ko
Application granted granted Critical
Publication of KR960011710B1 publication Critical patent/KR960011710B1/ko

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 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

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  • 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

간장의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (10)

  1. 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.
  2. 제1항에 있어서, 코지1중량부당 물1내지 3중량부의 비율로 물과 혼합함으로써 코지를 물에 현탁시키고 가수분해전에 이 현탁액에 0 내지 5%의 염화나트륨을 가하는 방법.
  3. 제1항에 있어서, 제조된 모로미의 염화나트륨 함량이 15 내지 19중량%가 되도록 가수분해된 코지 현탁액에 염화나트륨을 첨가하는 방법.
  4. 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.
  5. 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.
  6. 제1항에 있어서, 50내지 55℃에서 4내지 6시간동안 코지를 수성 현탁액에서 가수분해시키는 방법.
  7. 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.
  8. 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.
  9. 제1항에 있어서, 액을 75내지 90℃에서 15 내지 30분동안 저온살균한 후 정제하기 전에 1내지 7일동안 정치 시키는 방법.
  10. 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.
KR1019900014368A 1989-09-12 1990-09-12 간장의 제조방법 KR960011710B1 (ko)

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)

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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
ES2157948T3 (es) * 1994-12-16 2001-09-01 Nestle Sa Procedimiento de produccion de un agente aromatizante.
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
DE69632582T2 (de) * 1996-08-19 2005-07-07 Société des Produits Nestlé S.A. Herstellung eines Gewürzmittels
DE69618190D1 (de) * 1996-09-17 2002-01-31 Nestle Sa Herstellung eines Gewürzes
EP0897012A1 (en) * 1997-07-05 1999-02-17 Societe Des Produits Nestle S.A. Cloning of the prolyl-dipeptidyl-peptidase from aspergillus oryzae
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.
EP0913097B1 (en) * 1997-10-31 2005-01-12 Societe Des Produits Nestle S.A. Production of a hydrolysate
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
ES2307497T3 (es) 1999-03-11 2008-12-01 Societe Des Produits Nestle S.A. Expresion de las enzimas proteoliticas en hongo koji en presencia de fuentes de carbono.
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
EP1920666A4 (en) * 2005-08-31 2009-08-12 Kikkoman Corp PROCESS FOR PREPARING SOY SAUCE WITH REDUCED ODOR ON MICROBIAL INFECTIONS
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
KR101431353B1 (ko) * 2009-12-25 2014-08-19 기꼬만 가부시키가이샤 혈압 강하 작용을 갖는 간장 및 그 제조법
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

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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
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Also Published As

Publication number Publication date
AR245581A1 (es) 1994-02-28
NO903954L (no) 1991-03-13
PT95276A (pt) 1991-05-22
CA2023474C (en) 1997-01-28
AU6106190A (en) 1991-03-21
ZA906505B (en) 1991-06-26
JP2659105B2 (ja) 1997-09-30
CN1029192C (zh) 1995-07-05
ATE91391T1 (de) 1993-07-15
SG91694G (en) 1994-10-14
EP0417481B1 (fr) 1993-07-14
NZ235013A (en) 1991-06-25
BR9004523A (pt) 1991-09-10
DE69002210T2 (de) 1993-10-21
US5141756A (en) 1992-08-25
KR960011710B1 (ko) 1996-08-30
DK0417481T3 (da) 1993-11-15
CA2023474A1 (en) 1991-03-13
ES2043201T3 (es) 1993-12-16
NO176823B (no) 1995-02-27
PT95276B (pt) 1997-09-30
JPH03112461A (ja) 1991-05-14
MX172699B (es) 1994-01-07
NO176823C (no) 1995-06-07
NO903954D0 (no) 1990-09-11
EP0417481A1 (fr) 1991-03-20
DE69002210D1 (de) 1993-08-19
CN1050126A (zh) 1991-03-27
AU637391B2 (en) 1993-05-27
HK114294A (en) 1994-10-27
CH679544A5 (ko) 1992-03-13

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