JPS57152865A - Production of "shoyu koji" (major ingredient of soy fermentation) - Google Patents

Production of "shoyu koji" (major ingredient of soy fermentation)

Info

Publication number
JPS57152865A
JPS57152865A JP56037288A JP3728881A JPS57152865A JP S57152865 A JPS57152865 A JP S57152865A JP 56037288 A JP56037288 A JP 56037288A JP 3728881 A JP3728881 A JP 3728881A JP S57152865 A JPS57152865 A JP S57152865A
Authority
JP
Japan
Prior art keywords
koji
swelled
tank
shoyu
production
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
JP56037288A
Other languages
English (en)
Japanese (ja)
Other versions
JPS6419B2 (enExample
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 JP56037288A priority Critical patent/JPS57152865A/ja
Publication of JPS57152865A publication Critical patent/JPS57152865A/ja
Publication of JPS6419B2 publication Critical patent/JPS6419B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Soy Sauces And Products Related Thereto (AREA)
JP56037288A 1981-03-17 1981-03-17 Production of "shoyu koji" (major ingredient of soy fermentation) Granted JPS57152865A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56037288A JPS57152865A (en) 1981-03-17 1981-03-17 Production of "shoyu koji" (major ingredient of soy fermentation)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56037288A JPS57152865A (en) 1981-03-17 1981-03-17 Production of "shoyu koji" (major ingredient of soy fermentation)

Publications (2)

Publication Number Publication Date
JPS57152865A true JPS57152865A (en) 1982-09-21
JPS6419B2 JPS6419B2 (enExample) 1989-01-05

Family

ID=12493517

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56037288A Granted JPS57152865A (en) 1981-03-17 1981-03-17 Production of "shoyu koji" (major ingredient of soy fermentation)

Country Status (1)

Country Link
JP (1) JPS57152865A (enExample)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6589589B2 (en) * 2000-05-19 2003-07-08 Paul Whalen Method of processing soy flour

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6589589B2 (en) * 2000-05-19 2003-07-08 Paul Whalen Method of processing soy flour

Also Published As

Publication number Publication date
JPS6419B2 (enExample) 1989-01-05

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