JPS57186461A - Production of low-salt fermented soysauce containing natually occurring water-soluble active ionic calcium - Google Patents
Production of low-salt fermented soysauce containing natually occurring water-soluble active ionic calciumInfo
- Publication number
- JPS57186461A JPS57186461A JP56072819A JP7281981A JPS57186461A JP S57186461 A JPS57186461 A JP S57186461A JP 56072819 A JP56072819 A JP 56072819A JP 7281981 A JP7281981 A JP 7281981A JP S57186461 A JPS57186461 A JP S57186461A
- Authority
- JP
- Japan
- Prior art keywords
- ionic calcium
- active ionic
- soysauce
- naturally occurring
- soybean
- 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
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
PURPOSE: An aqueous solution of naturally occurring active ionic calcium is used to produce low-salt content fermented soysauce containing naturally occurring water-soluble active ionic calcium necessary as a nutrient.
CONSTITUTION: The raw material for soysauce, such as soybean or defatted soybean is dipped in or steeped with the aqueous solution of naturally occurring water-soluble active ionic calcium. Then, the resultant soybean is steamed at a pressure of 2kg/cm2 and 125°C for about 6min and rapidly cooled down to about 30°C within 15W20min. The soybean is mixed with crushed wheat and made into soysauce KOJI at about 30°C. The resultant KOJI is added to a saline solution containing naturally occurring active ionic calcium and 22% sodium chloride of about 19 Baume to prepare MOROMI. Further, when the pH becomes 5 several months later as the progress of MOROMI fermentation, the naturally occurring active ionic calcium is added to adjust the pH to 5.5W 6.0 and effect fermentation and aging.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56072819A JPS6041582B2 (en) | 1981-05-13 | 1981-05-13 | Method for producing low-salt brewed soy sauce containing natural water-soluble active ion calcium |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56072819A JPS6041582B2 (en) | 1981-05-13 | 1981-05-13 | Method for producing low-salt brewed soy sauce containing natural water-soluble active ion calcium |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS57186461A true JPS57186461A (en) | 1982-11-16 |
JPS6041582B2 JPS6041582B2 (en) | 1985-09-18 |
Family
ID=13500398
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56072819A Expired JPS6041582B2 (en) | 1981-05-13 | 1981-05-13 | Method for producing low-salt brewed soy sauce containing natural water-soluble active ion calcium |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6041582B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6024156A (en) * | 1983-07-21 | 1985-02-06 | Yamazaki Jozo Kk | Method for improving quality of brewed product |
WO2003084350A1 (en) * | 2002-04-04 | 2003-10-16 | Shoda Shoyu Co., Ltd. | Process for producing basic seasoning for multipurpose and utilization of the same |
-
1981
- 1981-05-13 JP JP56072819A patent/JPS6041582B2/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6024156A (en) * | 1983-07-21 | 1985-02-06 | Yamazaki Jozo Kk | Method for improving quality of brewed product |
WO2003084350A1 (en) * | 2002-04-04 | 2003-10-16 | Shoda Shoyu Co., Ltd. | Process for producing basic seasoning for multipurpose and utilization of the same |
Also Published As
Publication number | Publication date |
---|---|
JPS6041582B2 (en) | 1985-09-18 |
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