KR870004663A - Soy Sauce Manufacturing Method - Google Patents

Soy Sauce Manufacturing Method Download PDF

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Publication number
KR870004663A
KR870004663A KR860009733A KR860009733A KR870004663A KR 870004663 A KR870004663 A KR 870004663A KR 860009733 A KR860009733 A KR 860009733A KR 860009733 A KR860009733 A KR 860009733A KR 870004663 A KR870004663 A KR 870004663A
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KR
South Korea
Prior art keywords
soy sauce
raw material
carbohydrate raw
sauce manufacturing
carbohydrate
Prior art date
Application number
KR860009733A
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Korean (ko)
Other versions
KR930003093B1 (en
Inventor
요오이찌 미나미자와
사다오 나가다
도시히데 모리모도
오사무 모리야마
료오지 아오야마
Original Assignee
마사다 오사무
닛신세이훈 가부시끼가이샤
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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Publication date
Application filed by 마사다 오사무, 닛신세이훈 가부시끼가이샤 filed Critical 마사다 오사무
Publication of KR870004663A publication Critical patent/KR870004663A/en
Application granted granted Critical
Publication of KR930003093B1 publication Critical patent/KR930003093B1/en

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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 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)

Abstract

내용 없음No content

Description

간장의 제조방법Soy Sauce Manufacturing Method

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

제1도는 원료 밀의 가열온도와 단백질의 미변성량 및 질소용해 이용율의 관계를 나타내는 도이고,1 is a diagram showing the relationship between the heating temperature of the raw material mill, the undenatured amount of protein and the utilization rate of nitrogen dissolution,

제2도는 원료 밀의 가압 증열처리에서 증기의 계기압력(온도)와 단백질의 미변성량 및 질소용해 이용율의 관계를 나타내는 도이다.2 is a diagram showing the relationship between the instrument pressure (temperature) of steam, the undenatured amount of protein, and the nitrogen solubility utilization rate in the pressurized steaming process of the raw material mill.

Claims (2)

함유하는 단백질의 미변성량이 5단위/g이하 및 질소용해 이용율이 85%이상인화 탄수화물 원료를 사용하는 것을 특징으로 하는 간장의 제조방법.The undenatured amount of the containing protein is 5 units / g or less and the nitrogen dissolution rate is 85% or more. A method of producing soy sauce, characterized in that it uses a raw carbohydrate raw material. 제1항에 있어서,화 탄수화물 원료가, 계기압력 1.0내지 3.5kg/㎠, 처리온도 120 내지 150℃ 및 처리시간 30초 내지 5분의 조건하에서 탄수화물 원료를 증기열처리하여 수득한화 탄수화물원료인 간장의 제조방법.The method of claim 1, The carbohydrate raw material is obtained by steam heat treatment of the carbohydrate raw material under conditions of instrument pressure of 1.0 to 3.5 kg / cm 2, processing temperature of 120 to 150 ° C. and processing time of 30 seconds to 5 minutes. Method for producing soy sauce, a carbohydrate raw material. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019860009733A 1985-11-19 1986-11-18 Process for preparing soy KR930003093B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP259,388/85 1985-11-19
JP259388/85 1985-11-19
JP60259388A JPH0612981B2 (en) 1985-11-19 1985-11-19 Soy sauce manufacturing method

Publications (2)

Publication Number Publication Date
KR870004663A true KR870004663A (en) 1987-06-01
KR930003093B1 KR930003093B1 (en) 1993-04-19

Family

ID=17333447

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019860009733A KR930003093B1 (en) 1985-11-19 1986-11-18 Process for preparing soy

Country Status (3)

Country Link
JP (1) JPH0612981B2 (en)
KR (1) KR930003093B1 (en)
CN (1) CN1004186B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3004278B2 (en) * 1988-11-24 2000-01-31 富士通株式会社 Multiprocessor system

Also Published As

Publication number Publication date
KR930003093B1 (en) 1993-04-19
CN1004186B (en) 1989-05-17
JPS62122566A (en) 1987-06-03
CN86107705A (en) 1987-06-17
JPH0612981B2 (en) 1994-02-23

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