Method for preventing soy sauce from putrefaction

Details Method for preventing soy sauce from putrefaction Method for preventing soy sauce from putrefaction

1978-12-04

1980-12-23

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Biocidal or disinfecting chemical agent

426330, 426532, 426589, 426654, A21D 400

Patent

active

042410959

ABSTRACT:
A method for preserving soy sauce which comprises admixing therewith acetic acid and a salt of acetic acid, propionic acid, butyric acid, malic acid, tartaric acid, citric acid or lactic acid. The amount of the acid salt is in excess of the amount of acetic acid. The method provides a sufficient antiseptic effect without producing a sour taste and without greatly lowering the pH.

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patent: 3734748 (1973-05-01), Ueno et al.
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patent: 4028470 (1977-06-01), Hayashi et al.
patent: 4076850 (1978-02-01), Nickerson et al.
patent: 4115591 (1978-09-01), Noda et al.
patent: 4117169 (1978-09-01), Noda et al.
Yong et al., "Microbiology and Chemistry of Soy Sauce Fermentation", Advances in Applied Microbiology, vol. 17, pp. 157-194, 1974.
Smith et al., "Fermented Soybean Food Product", Soybeans: Chemistry and Technology, pp. 397-401, 1972.

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