JPS5513074A - Rapid fermentation of high-nitrogen soy sauce - Google Patents

Rapid fermentation of high-nitrogen soy sauce

Info

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
Application number
JP8655378A
Other languages
Japanese (ja)
Inventor
Minoru Yamashita
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.)
YAMAE SHIYOKUHIN KOGYO KK
YAMAE SHOKUHIN KOGYO KK
Original Assignee
YAMAE SHIYOKUHIN KOGYO KK
YAMAE SHOKUHIN KOGYO KK
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 YAMAE SHIYOKUHIN KOGYO KK, YAMAE SHOKUHIN KOGYO KK filed Critical YAMAE SHIYOKUHIN KOGYO KK
Priority to JP8655378A priority Critical patent/JPS5513074A/en
Publication of JPS5513074A publication Critical patent/JPS5513074A/en
Pending legal-status Critical Current

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  • 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
JP8655378A 1978-07-13 1978-07-13 Rapid fermentation of high-nitrogen soy sauce Pending JPS5513074A (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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