JPS5417192A - Brewing of soy sauce - Google Patents
Brewing of soy sauceInfo
- Publication number
- JPS5417192A JPS5417192A JP8231377A JP8231377A JPS5417192A JP S5417192 A JPS5417192 A JP S5417192A JP 8231377 A JP8231377 A JP 8231377A JP 8231377 A JP8231377 A JP 8231377A JP S5417192 A JPS5417192 A JP S5417192A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- brewing
- soy
- high yield
- smaller amount
- 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.)
- Granted
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
PURPOSE: To prepare soy sauce having particular flavor, in high yield, using smaller amount of soy malt than the one used in conventional process.
COPYRIGHT: (C)1979,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP52082313A JPS605262B2 (en) | 1977-07-08 | 1977-07-08 | Brewing method of soybean oil |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP52082313A JPS605262B2 (en) | 1977-07-08 | 1977-07-08 | Brewing method of soybean oil |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5417192A true JPS5417192A (en) | 1979-02-08 |
JPS605262B2 JPS605262B2 (en) | 1985-02-09 |
Family
ID=13771065
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP52082313A Expired JPS605262B2 (en) | 1977-07-08 | 1977-07-08 | Brewing method of soybean oil |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS605262B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009521943A (en) * | 2006-01-04 | 2009-06-11 | ノボザイムス アクティーゼルスカブ | Soy sauce production method |
-
1977
- 1977-07-08 JP JP52082313A patent/JPS605262B2/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009521943A (en) * | 2006-01-04 | 2009-06-11 | ノボザイムス アクティーゼルスカブ | Soy sauce production method |
Also Published As
Publication number | Publication date |
---|---|
JPS605262B2 (en) | 1985-02-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS5283402A (en) | Preparation of 1-chloro-1, 1-difluoroethane and/or 1,1,1-trifluoroetha ne | |
JPS536413A (en) | Preparation of n-containing polysaccharides | |
JPS5430221A (en) | Preparation of azo pigments | |
JPS5417192A (en) | Brewing of soy sauce | |
JPS53124693A (en) | Preparation of soy malt | |
JPS51133491A (en) | Process for producing soy with low salt | |
JPS5350397A (en) | Preparation of 4-hydroxycyclopent-2-ene-1-one | |
JPS51151390A (en) | Process for preparing long chain alpha-oxycarboxylic acids | |
JPS5356393A (en) | Preparation of soy sauce | |
JPS5210260A (en) | Preparation of benzofuran derivatives | |
JPS5218899A (en) | Production of semifluid "miso" for flavoring | |
JPS5334725A (en) | Preparation of tert. phosphines | |
JPS5425256A (en) | Method of producing powdered tungsten | |
JPS521095A (en) | Method of washing rice | |
JPS5381698A (en) | Tobacco having improved taste | |
JPS53107482A (en) | Preparation of 2-hydroxy-beta-ionone by microbial conversion of beta-ionone | |
JPS5241298A (en) | Brewing of vinegar using rice bran as starting material | |
JPS527495A (en) | Instant preparation of malted rice | |
JPS5356399A (en) | Improvement of tobacco flavor | |
JPS53147050A (en) | 1,4-naphthoquinone-2,3-oxotriphenyl-phosphorane and process for their preparation | |
JPS5236635A (en) | Process for preparation of 4-(3'- dimethylaminopropoxy)-meta- phenylen ediamine | |
JPS5239888A (en) | Process for producing an elastic grinding wheel and product | |
JPS51134779A (en) | Preparation of carboxymethylated starch | |
JPS5231043A (en) | Preparation of gamma-amino acid derivatives | |
JPS527497A (en) | Method of preparing nourishing and seasoning liquid having odor and ta ste of "shiitake" |