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MX172699B - Procedimiento para la preparacion de una salsa de soja - Google Patents

Procedimiento para la preparacion de una salsa de soja

Info

Publication number
MX172699B
MX172699B MX022334A MX2233490A MX172699B MX 172699 B MX172699 B MX 172699B MX 022334 A MX022334 A MX 022334A MX 2233490 A MX2233490 A MX 2233490A MX 172699 B MX172699 B MX 172699B
Authority
MX
Mexico
Prior art keywords
koji
preparation
soy sauce
procedure
moromi
Prior art date
Application number
MX022334A
Other languages
English (en)
Inventor
Rupak Bajracharya
Thang Ho Dac
Robert Dustan Wood
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of MX172699B publication Critical patent/MX172699B/es

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
    • 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

Landscapes

  • 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

La presente invención se refiere a procedimiento para la preparación para una salsa de soja fermentada, en el cual se prepara un koji por fermentación, con un cultivo de koji, una mezcla de soja cocida y trigo tostado, se hidroliza el koji en suspensión acuosa durante 3-8 h a 45-60 grados C con las enzimas producidas durante la fermentación con el cultivo de koji se prepara un moromi adicionado cloruro sódico a la suspensión de koji hidrolizada, se deja fermentar el moromi, se prensa, se pasteuriza el jugo obtenido y se clarifica.
MX022334A 1989-09-12 1990-09-11 Procedimiento para la preparacion de una salsa de soja MX172699B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH3318/89A CH679544A5 (es) 1989-09-12 1989-09-12
SG91694A SG91694G (en) 1989-09-12 1994-07-11 Process for preparing a soy sauce.

Publications (1)

Publication Number Publication Date
MX172699B true MX172699B (es) 1994-01-07

Family

ID=25692737

Family Applications (1)

Application Number Title Priority Date Filing Date
MX022334A MX172699B (es) 1989-09-12 1990-09-11 Procedimiento para la preparacion de una salsa de soja

Country Status (21)

Country Link
US (1) US5141756A (es)
EP (1) EP0417481B1 (es)
JP (1) JP2659105B2 (es)
KR (1) KR960011710B1 (es)
CN (1) CN1029192C (es)
AR (1) AR245581A1 (es)
AT (1) ATE91391T1 (es)
AU (1) AU637391B2 (es)
BR (1) BR9004523A (es)
CA (1) CA2023474C (es)
CH (1) CH679544A5 (es)
DE (1) DE69002210T2 (es)
DK (1) DK0417481T3 (es)
ES (1) ES2043201T3 (es)
HK (1) HK114294A (es)
MX (1) MX172699B (es)
NO (1) NO176823C (es)
NZ (1) NZ235013A (es)
PT (1) PT95276B (es)
SG (1) SG91694G (es)
ZA (1) ZA906505B (es)

Families Citing this family (37)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH679542A5 (es) * 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.
DE4235928C2 (de) * 1992-10-23 1995-04-06 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße aus Brot
DE4235927C2 (de) * 1992-10-23 1997-05-07 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße auf Haferbasis
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
EP0716812B1 (fr) * 1994-12-16 2001-05-30 Societe Des Produits Nestle S.A. Procédé de production d'un agent aromatisant
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
ATE227518T1 (de) * 1996-07-09 2002-11-15 Nestle Sa Herstellung eines gewürzes mit fleischgeschmack
PT824873E (pt) * 1996-08-19 2004-09-30 Nestle Sa Producao de um condimento
DE69618190D1 (de) * 1996-09-17 2002-01-31 Nestle Sa Herstellung eines Gewürzes
PT897003E (pt) * 1997-07-05 2004-09-30 Nestle Sa Expressao aumentada de enzimas proteoliticas em fermento koji
EP0897012A1 (en) * 1997-07-05 1999-02-17 Societe Des Produits Nestle S.A. Cloning of the prolyl-dipeptidyl-peptidase from aspergillus oryzae
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
CN1111362C (zh) * 1998-12-18 2003-06-18 热尔韦·达诺尼公司 生产发酵调味剂的方法
EP1163325B1 (en) 1999-03-11 2008-06-18 Société des Produits Nestlé S.A. Expression of proteolytic enzymes in koji mold in the presence of carbon sources
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
JP4828539B2 (ja) * 2005-08-31 2011-11-30 キッコーマン株式会社 不精臭が低減した醤油の製造方法
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
CN102665443B (zh) * 2009-12-25 2015-02-11 龟甲万株式会社 具有降血压作用的酱油及其制造方法
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
ES2866123T3 (es) * 2015-12-24 2021-10-19 Kikkoman Corp Condimento líquido de tipo salsa de soja y método de producción del mismo
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

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5337439B2 (es) * 1971-08-28 1978-10-09
DE2243507A1 (de) * 1972-09-05 1974-03-14 Zinser Textilmaschinen Gmbh Fadenaufwindeeinrichtung
JPS581901B2 (ja) * 1973-12-26 1983-01-13 シミズ リユウイチロウ アミノサンオゲンリヨウトシタ シヨウユセイゾウホウ
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
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
US4586127A (en) * 1982-11-03 1986-04-29 Burroughs Corp. Multiple control stores for a pipelined microcontroller
US4684527A (en) * 1984-10-04 1987-08-04 Kikkoman Corporation Process for producing seasoning

Also Published As

Publication number Publication date
KR960011710B1 (ko) 1996-08-30
NO176823B (no) 1995-02-27
AR245581A1 (es) 1994-02-28
JPH03112461A (ja) 1991-05-14
CN1029192C (zh) 1995-07-05
KR910005775A (ko) 1991-04-27
NZ235013A (en) 1991-06-25
BR9004523A (pt) 1991-09-10
NO903954D0 (no) 1990-09-11
ZA906505B (en) 1991-06-26
CH679544A5 (es) 1992-03-13
DE69002210D1 (de) 1993-08-19
EP0417481A1 (fr) 1991-03-20
SG91694G (en) 1994-10-14
NO176823C (no) 1995-06-07
JP2659105B2 (ja) 1997-09-30
HK114294A (en) 1994-10-27
EP0417481B1 (fr) 1993-07-14
ATE91391T1 (de) 1993-07-15
AU637391B2 (en) 1993-05-27
PT95276B (pt) 1997-09-30
AU6106190A (en) 1991-03-21
DK0417481T3 (da) 1993-11-15
ES2043201T3 (es) 1993-12-16
CA2023474C (en) 1997-01-28
US5141756A (en) 1992-08-25
PT95276A (pt) 1991-05-22
CN1050126A (zh) 1991-03-27
NO903954L (no) 1991-03-13
DE69002210T2 (de) 1993-10-21
CA2023474A1 (en) 1991-03-13

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