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ISHINA TAKAHIKO
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ISHINA TAKAHIKO
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Application filed by ISHINA TAKAHIKOfiledCriticalISHINA TAKAHIKO
Priority to JP77180ApriorityCriticalpatent/JPS5699770A/en
Publication of JPS5699770ApublicationCriticalpatent/JPS5699770A/en
PURPOSE: Soysauce koji (it is prepared by malting a mixture of roasted wheat and boiled soybean for making soysauce) is added to an aqueous fermentation preparation including aminoacid fermentation products and brewed according to a usual method to produce a flavor with high nitrogen content and aroma and taste characteristic in soysauce.
CONSTITUTION: An aminoacid fermentation product such as glutamic acid fermentation product only or a mixture thereof with an alanine fermentation product is added to an aqueous fermentation preparation and soysauce koji and aqueous salt are added to the resultant mixture. Then, they are subjected to ordinary brewing for making soysauce.
COPYRIGHT: (C)1981,JPO&Japio
JP77180A1980-01-071980-01-07Production of soysauce-like flavor
PendingJPS5699770A
(en)