JPS56148256A - Brewage of soy sauce using enzyme - Google Patents

Brewage of soy sauce using enzyme

Info

Publication number
JPS56148256A
JPS56148256A JP4973780A JP4973780A JPS56148256A JP S56148256 A JPS56148256 A JP S56148256A JP 4973780 A JP4973780 A JP 4973780A JP 4973780 A JP4973780 A JP 4973780A JP S56148256 A JPS56148256 A JP S56148256A
Authority
JP
Japan
Prior art keywords
enzyme
soy
brewage
soy sauce
malting
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
JP4973780A
Other languages
Japanese (ja)
Inventor
Jiro Kataoka
Eiichi Fujita
Yoshio Saito
Ryuichi Tazaki
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co 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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP4973780A priority Critical patent/JPS56148256A/en
Publication of JPS56148256A publication Critical patent/JPS56148256A/en
Pending legal-status Critical Current

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  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: To shorten the necessary time for the preparation of soy sauce, and to increase the yield, by preparing malt in the presence of soy-brewage enzyme such as protease, amylase, cellulase, etc.
CONSTITUTION: Raw materials for the conventional preparation of soy are swollen and denaturated with an extruder. In the malting of the raw material, water containing soy-brewage enzyme is used as the sprinkling water. The enzyme is, e.g protease, peptidase, amylase, cellulase, etc. The malting is carried out by conventional process, and the malt is converted to soy by mixing with brine, fermentation, and ripening.
COPYRIGHT: (C)1981,JPO&Japio
JP4973780A 1980-04-15 1980-04-15 Brewage of soy sauce using enzyme Pending JPS56148256A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4973780A JPS56148256A (en) 1980-04-15 1980-04-15 Brewage of soy sauce using enzyme

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4973780A JPS56148256A (en) 1980-04-15 1980-04-15 Brewage of soy sauce using enzyme

Publications (1)

Publication Number Publication Date
JPS56148256A true JPS56148256A (en) 1981-11-17

Family

ID=12839496

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4973780A Pending JPS56148256A (en) 1980-04-15 1980-04-15 Brewage of soy sauce using enzyme

Country Status (1)

Country Link
JP (1) JPS56148256A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5914766A (en) * 1982-07-15 1984-01-25 Nagata Jozo Kikai Kk Preparation of koji for soy sauce
JPS60137264A (en) * 1983-12-26 1985-07-20 Tadao Shiraishi Processing agent for cooking using enzyme
CN105341868A (en) * 2015-09-30 2016-02-24 重庆市永川豆豉食品有限公司 Method for preparing soy sauce rich in dietary fibers by utilizing plant waste residues
CN111296819A (en) * 2020-04-21 2020-06-19 山东食圣酿造食品有限公司 Production method for re-fermenting soy sauce by using mixed enzyme preparation

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5914766A (en) * 1982-07-15 1984-01-25 Nagata Jozo Kikai Kk Preparation of koji for soy sauce
JPS60137264A (en) * 1983-12-26 1985-07-20 Tadao Shiraishi Processing agent for cooking using enzyme
CN105341868A (en) * 2015-09-30 2016-02-24 重庆市永川豆豉食品有限公司 Method for preparing soy sauce rich in dietary fibers by utilizing plant waste residues
CN111296819A (en) * 2020-04-21 2020-06-19 山东食圣酿造食品有限公司 Production method for re-fermenting soy sauce by using mixed enzyme preparation

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