Title:
PRODUCTION OF SEASONING LIQUID
Document Type and Number:
Japanese Patent JPS6287069
Kind Code:
A
Abstract:
PURPOSE: Liquid seasoning is cooled down lower than a specific temperature, before heat treatment so that sterilization conditions can be made milk, because the seasoning is free from sporophytes, whereby the deterioration of the seasoning such as darkening of the color can be avoided to give high quality of liquid seasoning.
CONSTITUTION: In the heat treatment of a liquid seasoning such as soysauce at high temperature for a short time (preferably at 90W135°C within 5min), the seasoning is cooled down lower than 20°C, preferably at 0W15°C, before the heat treatment.
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Inventors:
URA TETSUJI
MIYAUCHI KENKICHI
MIYAUCHI KENKICHI
Application Number:
JP22949785A
Publication Date:
April 21, 1987
Filing Date:
October 15, 1985
Export Citation:
Assignee:
YAMASA SHOYU KK
International Classes:
C12J1/04; A23L27/00; A23L27/50; C12G3/08; (IPC1-7): A23L1/22; A23L1/238; C12G3/08; C12J1/04
Domestic Patent References:
| JPS58116655A | 1983-07-11 | |||
| JPS6047648A | 1985-03-15 |