Soy sauce from tear grass and process for production thereof

Details Soy sauce from tear grass and process for production thereof Soy sauce from tear grass and process for production thereof

1981-02-25

1982-08-24

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

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

Patent

active

043461140

ABSTRACT:
A process for producing a tear grass soy sauce, which comprises inoculating a koji mold for soy sauce in a koji substrate comprising a denatured proteinous material and a denatured carbohydrate material, at least a part of said carbohydrate material being tear grass, cultivating the koji mold to form a koji for soy sauce, adding water and sodium chloride to the koji to prepare moromi, fermenting the moromi, and separating the liquid layer from the fermentation product; and a tear grass soy sauce obtained by aforesaid process.

REFERENCES:
patent: 3914436 (1975-10-01), Nakadai et al.
patent: 4028470 (1977-06-01), Hayashi et al.
patent: 4180591 (1979-12-01), Kazuo et al.
Chem. Abs. 87:165990g, Fermentation products from Yulmu (Coix lachryma-jobi); Son, Tae Yup, 1974.

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