GB996162A - Improvements in or relating to soy sauce - Google Patents

Improvements in or relating to soy sauce

Info

Publication number
GB996162A
GB996162A GB29725/62A GB2972562A GB996162A GB 996162 A GB996162 A GB 996162A GB 29725/62 A GB29725/62 A GB 29725/62A GB 2972562 A GB2972562 A GB 2972562A GB 996162 A GB996162 A GB 996162A
Authority
GB
United Kingdom
Prior art keywords
lbs
water
sauce
beans
soy sauce
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB29725/62A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MING KWANG CHUY
Original Assignee
MING KWANG CHUY
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MING KWANG CHUY filed Critical MING KWANG CHUY
Priority to GB29725/62A priority Critical patent/GB996162A/en
Publication of GB996162A publication Critical patent/GB996162A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Liquid soy sauce is evaporated using a running hot liquid (water) bath system to obtain a dehydrated soy sauce in dry powder or paste form having a moisture content of between 2% and 5% by weight, and being simply reconstitutable by the addition of a desired amount of water according to taste. The evaporated product may be further dried, when necessary, by a hot gas (air) system. According to an example, 100 lbs. soy beans casked in steam are mixed with 80 lbs. fried whole wheat flour, 1/2 lb. dried yeast and sufficient water to make the flour adhere to the beans to form lumps. The lumps are fermented for four or five days. The sauce is prepared by fermenting for a period of 6 to 8 weeks a mixture consisting of 200 lbs. of the fermented beans, 100 lbs. salt and 200 lbs. water. The sauce is dehydrated in the manner described above.
GB29725/62A 1962-08-02 1962-08-02 Improvements in or relating to soy sauce Expired GB996162A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB29725/62A GB996162A (en) 1962-08-02 1962-08-02 Improvements in or relating to soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB29725/62A GB996162A (en) 1962-08-02 1962-08-02 Improvements in or relating to soy sauce

Publications (1)

Publication Number Publication Date
GB996162A true GB996162A (en) 1965-06-23

Family

ID=10296130

Family Applications (1)

Application Number Title Priority Date Filing Date
GB29725/62A Expired GB996162A (en) 1962-08-02 1962-08-02 Improvements in or relating to soy sauce

Country Status (1)

Country Link
GB (1) GB996162A (en)

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