Title:
かつお節発酵酢及びその製造方法
Document Type and Number:
Japanese Patent JP6784359
Kind Code:
B2
Abstract:
To provide an amino acid-rich dried bonito fermentation vinegar more contributing to health, having rich bonito stock by good use of flavor of dried bonito, and soft and mild acidity by using a manufacturing method of black vinegar, said to have a large amount of total content of amino acid and adding dried bonito to the method, and a fermentation method therefor.SOLUTION: There is provided a manufacturing method of fermentation vinegar including a process for putting dried bonito of 20 g to 200 g/l, lower Koji, ground water and upper Koji without using steamed unpolished rice, a process for fermenting the same under an air temperature of 15°C to 50°C to keep ion concentration (ph) of 3 to 4 for a prescribed period of time, and a process for removing dried bonito and unpolished rice remained in generated vinegar after fermentation and filtering and heat sterilizing the same, to manufacture an amino acid rich dried bonito fermentation vinegar in which protein is 1.5 to 3.5, total nitrogen number is 300 mg/100 ml and amino acid is 500 mg or more/100 ml.SELECTED DRAWING: None
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| JPH02167064 | PRODUCTION OF BREWED VINEGAR UTILIZING SWEET POTATO |
Inventors:
Masashi Shigehisa
Application Number:
JP2019026063A
Publication Date:
November 11, 2020
Filing Date:
January 28, 2019
Export Citation:
Assignee:
Shigehisa Seiichi Vineyard
International Classes:
C12J1/04
Domestic Patent References:
| JP2017006108A | ||||
| JP6070746A | ||||
| JP59102381A |
Other References:
微生物を活用した調味液素材の高機能化に関する研究,鹿児島県工業技術センター研究成果発表会予稿集, 2007, p.22
鰹節出汁粕を焼酎用白麹菌で分解して得られる調味料,日本醸造協会誌, 2011, vol.106, no.4, p.253-258
かつお節のエキス成分,日本食品工業会誌, 1989, vol.36, no.1, p.67-70
鰹節出汁粕を焼酎用白麹菌で分解して得られる調味料,日本醸造協会誌, 2011, vol.106, no.4, p.253-258
かつお節のエキス成分,日本食品工業会誌, 1989, vol.36, no.1, p.67-70