JPS57163465A - Preparation of soy sauce having small amount of dregs caused by heating - Google Patents

Preparation of soy sauce having small amount of dregs caused by heating

Info

Publication number
JPS57163465A
JPS57163465A JP56049975A JP4997581A JPS57163465A JP S57163465 A JPS57163465 A JP S57163465A JP 56049975 A JP56049975 A JP 56049975A JP 4997581 A JP4997581 A JP 4997581A JP S57163465 A JPS57163465 A JP S57163465A
Authority
JP
Japan
Prior art keywords
soy sauce
heating
small amount
dregs
preparation
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
JP56049975A
Other languages
Japanese (ja)
Other versions
JPS6023821B2 (en
Inventor
Yoshiharu Noda
Kazunori Oba
Hideki Kusuda
Hideji Mitsune
Masaji Nakano
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.)
FUKUOKAKEN SHIYOUYU JIYOUZOU K
FUKUOKAKEN SHIYOUYU JIYOUZOU KIYOUDOUKUMIAI
FUKUOKAKEN SHOYU JOZO KYODO KUMIAI
Shokuhin Sangyo Center
Original Assignee
FUKUOKAKEN SHIYOUYU JIYOUZOU K
FUKUOKAKEN SHIYOUYU JIYOUZOU KIYOUDOUKUMIAI
FUKUOKAKEN SHOYU JOZO KYODO KUMIAI
Shokuhin Sangyo Center
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 FUKUOKAKEN SHIYOUYU JIYOUZOU K, FUKUOKAKEN SHIYOUYU JIYOUZOU KIYOUDOUKUMIAI, FUKUOKAKEN SHOYU JOZO KYODO KUMIAI, Shokuhin Sangyo Center filed Critical FUKUOKAKEN SHIYOUYU JIYOUZOU K
Priority to JP56049975A priority Critical patent/JPS6023821B2/en
Publication of JPS57163465A publication Critical patent/JPS57163465A/en
Publication of JPS6023821B2 publication Critical patent/JPS6023821B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: To prepare soy sauce having a small amount of dregs caused by heating, by digesting and decomposing protein resulting in the occurrence of dregs by an enzyme of koji mold remaining in unrefined soy sauce before pressing or a filtrate obtained after pressing the unrefined soy sauce.
CONSTITUTION: In a stage when unrefined soy sauce is obtained or a stage when a filtrate prepared by pressing unrefined soy sauce is obtained by a method to produce common soy sauce, each liquid is kept at 35W55°C for 10W120hr.
COPYRIGHT: (C)1982,JPO&Japio
JP56049975A 1981-04-01 1981-04-01 How to make soy sauce with less cooking Expired JPS6023821B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56049975A JPS6023821B2 (en) 1981-04-01 1981-04-01 How to make soy sauce with less cooking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56049975A JPS6023821B2 (en) 1981-04-01 1981-04-01 How to make soy sauce with less cooking

Publications (2)

Publication Number Publication Date
JPS57163465A true JPS57163465A (en) 1982-10-07
JPS6023821B2 JPS6023821B2 (en) 1985-06-10

Family

ID=12846009

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56049975A Expired JPS6023821B2 (en) 1981-04-01 1981-04-01 How to make soy sauce with less cooking

Country Status (1)

Country Link
JP (1) JPS6023821B2 (en)

Also Published As

Publication number Publication date
JPS6023821B2 (en) 1985-06-10

Similar Documents

Publication Publication Date Title
JPS536491A (en) Frothing compositon
IE812242L (en) Process
ZA803090B (en) Liquid fuel composition, method of preparing said composition and emulsifier
JPS57163465A (en) Preparation of soy sauce having small amount of dregs caused by heating
JPS5658460A (en) Method for improving quality of granular soybean protein
JPS51142020A (en) Preparation of paprica pigments
JPS5618569A (en) Color former for cattle meat
EP0343118A3 (en) A filter paper balsamic herb bag
JPS51144794A (en) Process for preparing yeast protein
JPS5212097A (en) Corner abutment and method of manufacturing the same
JPS55141176A (en) Method of making "natto" fermented soybean enriched in nutrition
JPS52130978A (en) Preparation of materials for citric acid fermentation
JPS5592657A (en) Production of protein with tissue-like appearance
JPS53149707A (en) Am-ssb common-use transmitter-receiver
JPS5664765A (en) Preparation of soy sauce using protein of rice
JPS57206377A (en) Improved preparation of wine
JPS5779876A (en) Production of sake
JPS53103662A (en) Method of and for washing filtering cylinder
JPS57118762A (en) Improved rice cooking method
JPS5279084A (en) Preparation of microbial protein and fat and oil from vegetable carboh ydrate
JPS5353142A (en) Method of plant construction
JPS55114288A (en) Production of cholesterol esterase
JPS52128283A (en) Preparation of raw material of alcohol fermentation
JPS5768760A (en) Production of yeast essence
JPS55159751A (en) Preparation of white of egg in bag to be coagulated by heat