Method of producing soy sauce

Details Method of producing soy sauce Method of producing 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

041805909

ABSTRACT:
A novel seasoning liquor having excellent seasoning effect 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 containing starch and being obtained from corn. The production method comprises the steps of: saccharifying the starch by adding amylolytic enzyme such as .alpha.-amylase to the raw material, performing lactic fermentation by adding lactic acid bacteria, then pasteurizing and deactivating said enzyme by heating, and decomposing the protein and starch by adding koji containing, as substrates, corn starch, wheat and the like, further performing alcohol fermentation by adding yeast. The concentration of sodium chloride is increased step by step according to the increase of alcohol concentration, and the fermentation and ripening can be finished within a short time of about 25-35 days.

REFERENCES:
patent: 3495991 (1970-02-01), Magi et al.
patent: 3914436 (1975-10-01), Nakadai et al.

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