Process for producing soya sauce

Details Process for producing soya sauce Process for producing soya sauce

1990-08-10

1992-08-25

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426589, A23L 120

Patent

active

051417561

ABSTRACT:
A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.

REFERENCES:
patent: 3830439 (1974-08-01), Sakasai et al.
patent: 4587127 (1986-05-01), Akao et al.
patent: 4684527 (1987-08-01), Motai et al.
Fukushima, D. "Soy Sauce and Other Fermented Foods of Japan". Hesseltine, C. W. and Wang, Hwa L., eds. Indigenous Fermented Food of Non-Western Origin Mycologia Memoir No. 11, (1986) 121-149.

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