Soy sauce containing 5′-nucleotides and method for...

Details Soy sauce containing 5′-nucleotides and method for... Soy sauce containing 5′-nucleotides and method for...

2005-09-30

2011-12-20

Tarazano, D. Lawrence (Department: 1781)

Food or edible material: processes, compositions, and products

Fermentation processes

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

C426S064000, C426S589000

Reexamination Certificate

active

08080267

ABSTRACT:
The present invention relates to a method for producing a 5′-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product thereof is added to soy sauce moromi mash with phosphatases derived from microorganisms being inactivated, thereby producing and accumulating 5′-nucleotides; and a 5′-nucleotide-containing soy sauce obtained according to the method.

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Kwang-Soo Choi, et al., “Effects of methods of adding barley malt in the production of kanjang (Korean traditional soy sauce) on its chemical compositions and sensory characteristics”, Journal of the Korean Society of Agricultural Chemistry and Biotechnology, vol. 46, No. 3, XP 002612434, 2003, pp. 195-200 (English Abstract only).

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