JPS5639762A - Rapid and continuous preparation of soy sauce under aseptic condition - Google Patents

Rapid and continuous preparation of soy sauce under aseptic condition

Info

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
Application number
JP11554779A
Other languages
Japanese (ja)
Other versions
JPS5739625B2 (en
Inventor
Tadamori Mitsuhayashi
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP11554779A priority Critical patent/JPS5639762A/en
Publication of JPS5639762A publication Critical patent/JPS5639762A/en
Publication of JPS5739625B2 publication Critical patent/JPS5739625B2/ja
Granted legal-status Critical Current

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  • 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
JP11554779A 1979-09-08 1979-09-08 Rapid and continuous preparation of soy sauce under aseptic condition Granted JPS5639762A (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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