JPS5639762A - Rapid and continuous preparation of soy sauce under aseptic condition - Google Patents
Rapid and continuous preparation of soy sauce under aseptic conditionInfo
- Publication number
- JPS5639762A JPS5639762A JP11554779A JP11554779A JPS5639762A JP S5639762 A JPS5639762 A JP S5639762A JP 11554779 A JP11554779 A JP 11554779A JP 11554779 A JP11554779 A JP 11554779A JP S5639762 A JPS5639762 A JP S5639762A
- Authority
- JP
- Japan
- Prior art keywords
- saline water
- mixture
- malt
- fermentation
- low concentration
- 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 high-quality soy sauce, continuously, in high yield, by combining the use of husked raw materials, the aseptic treatment, and fermentation in low concentration saline water, thereby completing the fermentation in a short time.
CONSTITUTION: Wheat is husked, cleaned, heated and cooled with a line comprising a grinder 2, a cleaner 4 connected with an aseptic air generator 5, a roaster 7 and a cooler 8, to obtain a starch material. Separately, a protein material is obtained by the cleaning, heating and cooling of defatted soybeans with a line comprising a cleaner 12 connected with the aseptic air generator 5, a steaming and boiling device 15, and a cooler 17, and is mixed with the above starch material in a mixer 22. The resulting mixture is inoculated with seed malt free from noxious microorganisms from a seed malt incubator 36. The inoculated mixture is transferred to the continuous malt preparation device 23 and cultured under the flow of humidity-controlled aseptic air to obtain germ-free malt, which is mixed with the low concentration saline water stored in the tank 37 and charged into the fermentor 27. The mixture is sprayed with the low concentration saline water at the initial stage (before the initiation of fermentation). After stirring of air, heating, and addition of lactobacillus, yeast, and concentrated saline water, the mixture is fermented for 1W3 months, transferred to the post-treatment device 28, fermented again for 5W30 days, filtered, pressed and heated to obtain the objective product.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11554779A JPS5639762A (en) | 1979-09-08 | 1979-09-08 | Rapid and continuous preparation of soy sauce under aseptic condition |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11554779A JPS5639762A (en) | 1979-09-08 | 1979-09-08 | Rapid and continuous preparation of soy sauce under aseptic condition |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5639762A true JPS5639762A (en) | 1981-04-15 |
JPS5739625B2 JPS5739625B2 (en) | 1982-08-23 |
Family
ID=14665230
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP11554779A Granted JPS5639762A (en) | 1979-09-08 | 1979-09-08 | Rapid and continuous preparation of soy sauce under aseptic condition |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5639762A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57186462A (en) * | 1981-05-08 | 1982-11-16 | Tadamori Mitsuhayashi | Novel method of soysauce berwing |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6326562Y2 (en) * | 1985-02-28 | 1988-07-19 | ||
JPH0842888A (en) * | 1994-08-01 | 1996-02-16 | Masaharu Mizuno | Air filtering apparatus |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5347590A (en) * | 1976-10-07 | 1978-04-28 | Kikkoman Corp | Preparation of seasoning |
JPS5375393A (en) * | 1976-12-13 | 1978-07-04 | Higeta Shoyu Kk | Pasteurizing method for soy sauce koji |
JPS5428838A (en) * | 1977-08-02 | 1979-03-03 | Nagano Miso Kk | Production of high protein food material without salt |
-
1979
- 1979-09-08 JP JP11554779A patent/JPS5639762A/en active Granted
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5347590A (en) * | 1976-10-07 | 1978-04-28 | Kikkoman Corp | Preparation of seasoning |
JPS5375393A (en) * | 1976-12-13 | 1978-07-04 | Higeta Shoyu Kk | Pasteurizing method for soy sauce koji |
JPS5428838A (en) * | 1977-08-02 | 1979-03-03 | Nagano Miso Kk | Production of high protein food material without salt |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57186462A (en) * | 1981-05-08 | 1982-11-16 | Tadamori Mitsuhayashi | Novel method of soysauce berwing |
Also Published As
Publication number | Publication date |
---|---|
JPS5739625B2 (en) | 1982-08-23 |
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