JPS5523980A - Production of soy sauce - Google Patents

Production of soy sauce

Info

Publication number
JPS5523980A
JPS5523980A JP9789578A JP9789578A JPS5523980A JP S5523980 A JPS5523980 A JP S5523980A JP 9789578 A JP9789578 A JP 9789578A JP 9789578 A JP9789578 A JP 9789578A JP S5523980 A JPS5523980 A JP S5523980A
Authority
JP
Japan
Prior art keywords
soy
mash
fermentation
yeast
period
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
Application number
JP9789578A
Other languages
Japanese (ja)
Other versions
JPS6163B2 (en
Inventor
Sumio Mizuyoshi
Chiharu Ito
Masami Toyooka
Shunsuke Nogata
Makoto Ishizaka
Kiyoshi Ichikawa
Keiichi Kishi
Akio Fujita
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP9789578A priority Critical patent/JPS5523980A/en
Publication of JPS5523980A publication Critical patent/JPS5523980A/en
Publication of JPS6163B2 publication Critical patent/JPS6163B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To produce soy sauce having high alcohol content and excellent flavor by adding the soy yeast that is separately cultured and to on the latter half of the logarithmic growh period to the medium of lactic acid fermentation at an adequate period.
CONSTITUTION: The koji is prepared by a usual method and the prepared soy mash is subjected to lactic acid fermentation. AT an adequate time when preferably the pH of the mash reaches 5.5W4.7, soy yeast that is separately cultured and on the latter half of logarithmic growth period is added to the fermentation medium so that preferably number of cells of the yeast becomes 105W106/ml of the mash, then aeration is carried out within 3 days, then the fermentation is anaerobically effected.
COPYRIGHT: (C)1980,JPO&Japio
JP9789578A 1978-08-11 1978-08-11 Production of soy sauce Granted JPS5523980A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9789578A JPS5523980A (en) 1978-08-11 1978-08-11 Production of soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9789578A JPS5523980A (en) 1978-08-11 1978-08-11 Production of soy sauce

Publications (2)

Publication Number Publication Date
JPS5523980A true JPS5523980A (en) 1980-02-20
JPS6163B2 JPS6163B2 (en) 1986-01-06

Family

ID=14204474

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9789578A Granted JPS5523980A (en) 1978-08-11 1978-08-11 Production of soy sauce

Country Status (1)

Country Link
JP (1) JPS5523980A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7056543B2 (en) 2001-12-21 2006-06-06 Kikkoman Corporation Method of brewing soy sauce

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0193565U (en) * 1987-12-11 1989-06-20
JPH0333350U (en) * 1989-08-10 1991-04-02

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7056543B2 (en) 2001-12-21 2006-06-06 Kikkoman Corporation Method of brewing soy sauce

Also Published As

Publication number Publication date
JPS6163B2 (en) 1986-01-06

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