Method of producing a soy sauce

Details Method of producing a soy sauce Method of producing a soy sauce

1977-07-26

1979-12-25

Tanenholtz, Alvin E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 44, 426 46, 426 48, 426 49, 426 52, 426 60, 426589, A23L 1238

Patent

active

041805917

ABSTRACT:
A novel light-brown seasoning liquor with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion which contains starch and is obtained from corn. The production method comprises the steps of: performing lactic fermentation by adding lactic acid bacteria to the raw material, then pasteurizing it, and decomposing the protein and starch by adding an enzyme solution extracted from koji with a saline solution, further performing alcohol fermentation by adding yeast, thereby finishing the fermentation and ripening within a short period of only 20-35 days. The fermented material is then filtered and sodium chloride is added to the filtrate to obtain the above seasoning liquor.

REFERENCES:
patent: 1332448 (1920-03-01), Satow
patent: 2444577 (1948-07-01), Murata
patent: 3495991 (1970-02-01), Magi et al.
patent: 3830939 (1974-08-01), Sakasai et al.
patent: 3914436 (1975-10-01), Nakadai et al.

Affiliated with

Also associated with

Rating

Method of producing a soy sauce does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of producing a soy sauce, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of producing a soy sauce will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2070656