KR870003713A - How to prepare the properties of brewed soy sauce - Google Patents

How to prepare the properties of brewed soy sauce Download PDF

Info

Publication number
KR870003713A
KR870003713A KR1019850007915A KR850007915A KR870003713A KR 870003713 A KR870003713 A KR 870003713A KR 1019850007915 A KR1019850007915 A KR 1019850007915A KR 850007915 A KR850007915 A KR 850007915A KR 870003713 A KR870003713 A KR 870003713A
Authority
KR
South Korea
Prior art keywords
soy sauce
prepare
properties
brewed soy
primary fermentation
Prior art date
Application number
KR1019850007915A
Other languages
Korean (ko)
Other versions
KR880000884B1 (en
Inventor
김복식
Original Assignee
김복식
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 김복식 filed Critical 김복식
Priority to KR1019850007915A priority Critical patent/KR880000884B1/en
Publication of KR870003713A publication Critical patent/KR870003713A/en
Application granted granted Critical
Publication of KR880000884B1 publication Critical patent/KR880000884B1/en

Links

Classifications

    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

내용 없음No content

Description

양조 간장의 속성 제조방법How to prepare the properties of brewed soy sauce

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

침수시킨 대두와 소맥분에 황곡군의 순수 배양체를 접종시키고 단백질가수분해에 의한 1차 발효를 행한후, 식염수 첨가 이전에 고온발효시키고, 식염수를 첨가하여서 간장을 제조하는 방법에 있어서, 황곡군의 순수 배양체가 Asp.oryzae와 Asp.sojae이고, 1차발료물에 소량의 활성탄 주재의 첨가물을 넣으며, 1차발효는 35°-39℃로 2차발효는 50°-55℃에서 진행시키는 것을 특징으로 하는 속성 양조간장의 제조방법.Inoculated with pure culture of Hwanggok group in soaked soybeans and wheat flour, subjected to primary fermentation by hydrolysis of protein, and then fermented at high temperature prior to the addition of saline, followed by the addition of saline to prepare soy sauce. The cultures are Asp.oryzae and Asp.sojae, and a small amount of additives of activated carbon is added to the primary fermentation, and the primary fermentation is 35 ° -39 ° C., and the secondary fermentation is performed at 50 ° -55 ° C. Method of producing brewed soy sauce. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019850007915A 1985-10-25 1985-10-25 Process for producing fermented soysauce KR880000884B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019850007915A KR880000884B1 (en) 1985-10-25 1985-10-25 Process for producing fermented soysauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019850007915A KR880000884B1 (en) 1985-10-25 1985-10-25 Process for producing fermented soysauce

Publications (2)

Publication Number Publication Date
KR870003713A true KR870003713A (en) 1987-05-04
KR880000884B1 KR880000884B1 (en) 1988-05-30

Family

ID=19243344

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019850007915A KR880000884B1 (en) 1985-10-25 1985-10-25 Process for producing fermented soysauce

Country Status (1)

Country Link
KR (1) KR880000884B1 (en)

Also Published As

Publication number Publication date
KR880000884B1 (en) 1988-05-30

Similar Documents

Publication Publication Date Title
KR910016269A (en) Production method of alcohol resistant fermented product and alcohol resistant fermented food
KR870003713A (en) How to prepare the properties of brewed soy sauce
KR970073385A (en) Method for manufacturing improved meju by low salt fermentation
JPS57105153A (en) Deodorization of wheat bran
KR910007449A (en) Soy Sauce Manufacturing Method
KR880000022A (en) Manufacturing Method of Improved Meju for Traditional Soy Sauce Production
GB998254A (en) Preparation of ergotamine and ergotaminine
KR880012173A (en) Manufacturing method of nutrient vermicelli containing pine needle powder
JPS53104047A (en) Internal combustion engine
KR900016458A (en) Novel strain Saccharomyces, Saccharomyces cerevisiae JY10035 and ethanol production method using the same
KR890015686A (en) Fermented Nutrition Ssamjang
KR870003715A (en) Manufacturing method of flavor material using meat
KR850005492A (en) Fermentation method of microorganism and yeast by hot and cold heat exchange
KR840008644A (en) Method for manufacturing chlorella fertilizer for horticulture
JPS55141176A (en) Method of making "natto" fermented soybean enriched in nutrition
KR870005591A (en) Manufacturing Method of Almond Improved Meju
KR870000666A (en) Manufacturing method of clay substitute for art teaching materials
KR830009733A (en) Yufu manufacturing method
KR950026972A (en) Cheongju Brewing Method
KR910018537A (en) How to prepare makgeolli
JPS6420245A (en) Production of rubber composition
KR880006975A (en) Manufacturing method of pollution-free sprouts nutrient
KR900002725A (en) Method of making barley tea
KR860006218A (en) How to prepare soy sauce using fish
JPS5568248A (en) Preparation of pickling medium

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20020515

Year of fee payment: 15

LAPS Lapse due to unpaid annual fee