JP4876259B2 - 魚醤油の製造方法 - Google Patents

魚醤油の製造方法 Download PDF

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Publication number
JP4876259B2
JP4876259B2 JP2007533354A JP2007533354A JP4876259B2 JP 4876259 B2 JP4876259 B2 JP 4876259B2 JP 2007533354 A JP2007533354 A JP 2007533354A JP 2007533354 A JP2007533354 A JP 2007533354A JP 4876259 B2 JP4876259 B2 JP 4876259B2
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soy sauce
fish
fish soy
molasses
amount
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Japanese (ja)
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JPWO2007026871A1 (ja
Inventor
穣 進藤
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国立大学法人 鹿児島大学
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Fodder In General (AREA)
  • Seasonings (AREA)
JP2007533354A 2005-09-02 2006-09-01 魚醤油の製造方法 Active JP4876259B2 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2007533354A JP4876259B2 (ja) 2005-09-02 2006-09-01 魚醤油の製造方法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2005254720 2005-09-02
JP2005254720 2005-09-02
JP2007533354A JP4876259B2 (ja) 2005-09-02 2006-09-01 魚醤油の製造方法
PCT/JP2006/317320 WO2007026871A1 (ja) 2005-09-02 2006-09-01 魚醤油の製造方法

Publications (2)

Publication Number Publication Date
JPWO2007026871A1 JPWO2007026871A1 (ja) 2009-03-12
JP4876259B2 true JP4876259B2 (ja) 2012-02-15

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JP2007533354A Active JP4876259B2 (ja) 2005-09-02 2006-09-01 魚醤油の製造方法

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JP (1) JP4876259B2 (zh)
CN (1) CN101299932B (zh)
WO (1) WO2007026871A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230000586A (ko) * 2021-06-25 2023-01-03 주식회사 에프앤씨엘 어간장 및 그것의 제조 방법

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5240943B2 (ja) * 2007-03-30 2013-07-17 国立大学法人 鹿児島大学 魚臭さを低減化し、風味を向上させた魚醤油の製造方法
JP5272262B2 (ja) * 2008-03-26 2013-08-28 株式会社河久 魚醤油の製造方法
CN101601459B (zh) * 2008-06-10 2012-10-03 广东海洋大学 一种鱼露速酿曲的制备方法及应用方法
CN102793140B (zh) * 2012-08-10 2013-08-07 广东兴亿海洋生物工程有限公司 糖酵风味鱼露及其制备方法
KR101768741B1 (ko) 2013-11-29 2017-08-16 씨제이제일제당 (주) 액젓의 제조방법 및 그 제조방법에 의해 제조된 액젓
CN103932159B (zh) * 2014-04-10 2015-05-20 福建新华东食品有限公司 一种蟹酱的制备方法
CN104643009A (zh) * 2014-06-18 2015-05-27 刘之源 鱼露的制备方法
CN104012935B (zh) * 2014-06-19 2017-02-08 汕头鱼露厂有限公司 一种鱼露的加工方法
CN105341870A (zh) * 2015-12-04 2016-02-24 广州聚注专利研发有限公司 一种酱油的制备方法及由该方法所制备的酱油
CN107510029A (zh) * 2017-07-19 2017-12-26 安徽王家坝生态农业有限公司 一种风味草鱼酱的加工方法
CN114304579A (zh) * 2021-12-30 2022-04-12 广东海洋大学 一种马氏珠母贝贝肉调味基料的制备方法及其产品

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01231844A (ja) * 1988-03-10 1989-09-18 Kunii Nakada 生肉類の保存方法および保存した生肉類を使った飼料
JPH0779731A (ja) * 1993-09-17 1995-03-28 Sanei Gen F F I Inc 発酵食品の風味改善方法
JPH10165134A (ja) * 1996-12-11 1998-06-23 Ajinomoto Co Inc コク味の付与された魚介エキス調味料の製造法
JPH11137207A (ja) * 1997-11-07 1999-05-25 Shokuhin Sangyo Kankyo Hozen Gijutsu Kenkyu Kumiai 魚系調味料およびその製造方法
JP2000333638A (ja) * 1999-05-27 2000-12-05 Kikkoman Corp 醤油および醤油含有液状調味料
JP2001136933A (ja) * 1999-11-11 2001-05-22 Sanpo Kk 発酵加工食品及びその製造方法
JP2004248542A (ja) * 2003-02-19 2004-09-09 Seiji Yamaji 有用微生物群を培養するための低粘度化糖蜜

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0669387B2 (ja) * 1987-05-12 1994-09-07 協和醗酵工業株式会社 Ｓ−アデノシルメチオニンの製造法
JP2695180B2 (ja) * 1987-10-08 1997-12-24 協和醗酵工業株式会社 アスコルビン酸−２−リン酸の製造法
JPH089985A (ja) * 1994-07-01 1996-01-16 Kyowa Hakko Kogyo Co Ltd チアミン二リン酸の製造法
JPH11221043A (ja) * 1998-02-09 1999-08-17 Riken Vitamin Co Ltd 低塩化自己消化魚醤油の製造方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01231844A (ja) * 1988-03-10 1989-09-18 Kunii Nakada 生肉類の保存方法および保存した生肉類を使った飼料
JPH0779731A (ja) * 1993-09-17 1995-03-28 Sanei Gen F F I Inc 発酵食品の風味改善方法
JPH10165134A (ja) * 1996-12-11 1998-06-23 Ajinomoto Co Inc コク味の付与された魚介エキス調味料の製造法
JPH11137207A (ja) * 1997-11-07 1999-05-25 Shokuhin Sangyo Kankyo Hozen Gijutsu Kenkyu Kumiai 魚系調味料およびその製造方法
JP2000333638A (ja) * 1999-05-27 2000-12-05 Kikkoman Corp 醤油および醤油含有液状調味料
JP2001136933A (ja) * 1999-11-11 2001-05-22 Sanpo Kk 発酵加工食品及びその製造方法
JP2004248542A (ja) * 2003-02-19 2004-09-09 Seiji Yamaji 有用微生物群を培養するための低粘度化糖蜜

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230000586A (ko) * 2021-06-25 2023-01-03 주식회사 에프앤씨엘 어간장 및 그것의 제조 방법
KR102654166B1 (ko) * 2021-06-25 2024-04-03 민난홍 어간장 및 그것의 제조 방법

Also Published As

Publication number Publication date
CN101299932B (zh) 2012-08-29
JPWO2007026871A1 (ja) 2009-03-12
CN101299932A (zh) 2008-11-05
WO2007026871A1 (ja) 2007-03-08

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