JPS5513074A - Rapid fermentation of high-nitrogen soy sauce - Google Patents
Rapid fermentation of high-nitrogen soy sauceInfo
- Publication number
- JPS5513074A JPS5513074A JP8655378A JP8655378A JPS5513074A JP S5513074 A JPS5513074 A JP S5513074A JP 8655378 A JP8655378 A JP 8655378A JP 8655378 A JP8655378 A JP 8655378A JP S5513074 A JPS5513074 A JP S5513074A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- added
- concentration
- soy
- months
- 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.)
- Pending
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
PURPOSE: To obtain a light-colored soy sauce having a strong taste and flavor in a short time, e.g. a period shortened from the conventional 6W12 months to 3W4 months, by a specific step.
CONSTITUTION: 21W25 w/w% of an unprepared protein raw material for Koji is added to an ordinary soy sauce Koji, and a saline solution is then added to give a common salt concentration of 13W15 g/dl at a nitrogen concentration of 2.0W 2.3 g/dl in the unrefined soy (V). Soy sauce lactic acid bacteria (Pediococcus halophilus) are added to the solution simultaneously or within one week after the preparation in a concentration ≥106/g. At a pH of 5.0W5.3 of V, the soy sauce yeast (Saccharomyces rouxii) is added to V to give a concentration ≥105/g, and, if necessary, common salt is added within 15W60 days after the preparation in a concentration of 16W17.5 g/dl. The soy V is then fermented and aged.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8655378A JPS5513074A (en) | 1978-07-13 | 1978-07-13 | Rapid fermentation of high-nitrogen soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8655378A JPS5513074A (en) | 1978-07-13 | 1978-07-13 | Rapid fermentation of high-nitrogen soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5513074A true JPS5513074A (en) | 1980-01-29 |
Family
ID=13890186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8655378A Pending JPS5513074A (en) | 1978-07-13 | 1978-07-13 | Rapid fermentation of high-nitrogen soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5513074A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007252242A (en) * | 2006-03-22 | 2007-10-04 | Kikkoman Corp | Powdery soy sauce, sugar-reduced soy sauce, and method for producing the sugar-reduced soy sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5221398A (en) * | 1975-08-11 | 1977-02-17 | Kikkoman Corp | Quick method for fermenting heavy soy with low salt content |
-
1978
- 1978-07-13 JP JP8655378A patent/JPS5513074A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5221398A (en) * | 1975-08-11 | 1977-02-17 | Kikkoman Corp | Quick method for fermenting heavy soy with low salt content |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007252242A (en) * | 2006-03-22 | 2007-10-04 | Kikkoman Corp | Powdery soy sauce, sugar-reduced soy sauce, and method for producing the sugar-reduced soy sauce |
| JP4716369B2 (en) * | 2006-03-22 | 2011-07-06 | キッコーマン株式会社 | Powdered soy sauce, sugar-reduced soy sauce, and method for producing sugar-reduced soy sauce |
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