Process for producing soy sauce or Miso

Details Process for producing soy sauce or Miso Process for producing soy sauce or Miso

1980-10-15

1983-05-10

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

426 18, 426 44, 426 46, 426 48, 426 49, 426589, 426650, A23L 120, A23L 1238

Patent

active

043829643

ABSTRACT:
An improved process for producing a salty seasoning by fermentation, wherein the improvement is characterized in that the feeding of raw materials, fermentation or ripening is carried out in the co-presence of potassium chloride and sodium chloride.
As compared with the product obtained by a conventional process, the salty seasoning obtained by the above process has a better flavor and has a much lower sodium chloride content so that it is suitable for use in a low sodium diet.

REFERENCES:
patent: 3495991 (1970-02-01), Mogi et al.
patent: 3711303 (1973-06-01), Luksas
patent: 4115591 (1978-09-01), Noda et al.
patent: 4117169 (1978-09-01), Noda et al.

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