JPS57177670A - Concentrating method of soy sauce - Google Patents

Concentrating method of soy sauce

Info

Publication number
JPS57177670A
JPS57177670A JP56062399A JP6239981A JPS57177670A JP S57177670 A JPS57177670 A JP S57177670A JP 56062399 A JP56062399 A JP 56062399A JP 6239981 A JP6239981 A JP 6239981A JP S57177670 A JPS57177670 A JP S57177670A
Authority
JP
Japan
Prior art keywords
soy sauce
concentrated
cyclodextrin
added
resultant mixture
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
JP56062399A
Other languages
Japanese (ja)
Other versions
JPS648993B2 (en
Inventor
Fumio Ono
Mitsutoshi Hamano
Makoto Okayasu
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.)
Kikkoman Corp
Original Assignee
Kikkoman Corp
Kikkoman Shoyu KK
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 Kikkoman Corp, Kikkoman Shoyu KK filed Critical Kikkoman Corp
Priority to JP56062399A priority Critical patent/JPS57177670A/en
Publication of JPS57177670A publication Critical patent/JPS57177670A/en
Publication of JPS648993B2 publication Critical patent/JPS648993B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE:To prevent the occurrence of scorched or oxidized odor and form a concentrated soy sauce having the complete original flavor characteristics, by concentrating a soy sauce in the presence of cyclodextrin. CONSTITUTION:About 0.5-5%, preferably 1-2%, cyclodextrin is added to a soy sauce, and the resultant mixture is then concentrated in a horizontal or basket type vacuum concentrating apparatus at about 65 deg.C or below, preferably 55- 60 deg.C. The concentrated distillate formed as a by-product in the concentration, preferably in the initial period, in an amount of about 5% based on that of the soy sauce is returned and added to the concentrated soy sauce, and the resultant mixture is heated to about 80-90 deg.C and then quickly cooled to balance the taste and mellow and enhance the flavor.
JP56062399A 1981-04-27 1981-04-27 Concentrating method of soy sauce Granted JPS57177670A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56062399A JPS57177670A (en) 1981-04-27 1981-04-27 Concentrating method of soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56062399A JPS57177670A (en) 1981-04-27 1981-04-27 Concentrating method of soy sauce

Publications (2)

Publication Number Publication Date
JPS57177670A true JPS57177670A (en) 1982-11-01
JPS648993B2 JPS648993B2 (en) 1989-02-15

Family

ID=13199013

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56062399A Granted JPS57177670A (en) 1981-04-27 1981-04-27 Concentrating method of soy sauce

Country Status (1)

Country Link
JP (1) JPS57177670A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6030664A (en) * 1983-07-29 1985-02-16 Noda Sangyo Kagaku Kenkyusho Colorless soy sauce
JP2010268702A (en) * 2009-05-19 2010-12-02 Kikkoman Corp Concentrated soy sauce

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5082262A (en) * 1973-11-26 1975-07-03
JPS516219A (en) * 1974-07-03 1976-01-19 Purodeyusumu Ab Konkuriitohyomen mataha setsukaitosobutsuhyomenoshorisuruhohoto shoryososeibutsu
JPS51148052A (en) * 1975-06-11 1976-12-18 Hausu Shiyokuhin Kougiyou Kk Method of improving quality of soy bean processing products
JPS5318775A (en) * 1976-08-03 1978-02-21 Takasago Perfumery Co Ltd Flavor containing edible oil and fat
JPS53124657A (en) * 1977-04-04 1978-10-31 Hayashibara Biochem Lab Production of candies
JPS53127897A (en) * 1977-04-13 1978-11-08 Yamasa Shoyu Co Ltd Preparation of thick soy sauce
JPS5521725A (en) * 1978-08-02 1980-02-16 Nippon Shokuhin Kako Kk Base for powdering food and method using the same
JPS5571472A (en) * 1978-11-24 1980-05-29 Higeta Shoyu Kk Preparation of soy sauce

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5082262A (en) * 1973-11-26 1975-07-03
JPS516219A (en) * 1974-07-03 1976-01-19 Purodeyusumu Ab Konkuriitohyomen mataha setsukaitosobutsuhyomenoshorisuruhohoto shoryososeibutsu
JPS51148052A (en) * 1975-06-11 1976-12-18 Hausu Shiyokuhin Kougiyou Kk Method of improving quality of soy bean processing products
JPS5318775A (en) * 1976-08-03 1978-02-21 Takasago Perfumery Co Ltd Flavor containing edible oil and fat
JPS53124657A (en) * 1977-04-04 1978-10-31 Hayashibara Biochem Lab Production of candies
JPS53127897A (en) * 1977-04-13 1978-11-08 Yamasa Shoyu Co Ltd Preparation of thick soy sauce
JPS5521725A (en) * 1978-08-02 1980-02-16 Nippon Shokuhin Kako Kk Base for powdering food and method using the same
JPS5571472A (en) * 1978-11-24 1980-05-29 Higeta Shoyu Kk Preparation of soy sauce

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6030664A (en) * 1983-07-29 1985-02-16 Noda Sangyo Kagaku Kenkyusho Colorless soy sauce
JPH0123108B2 (en) * 1983-07-29 1989-05-01 Noda Sangyo Kagaku Kenkyusho
JP2010268702A (en) * 2009-05-19 2010-12-02 Kikkoman Corp Concentrated soy sauce

Also Published As

Publication number Publication date
JPS648993B2 (en) 1989-02-15

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