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 calcium

Info

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
Application number
JP56072819A
Other languages
Japanese (ja)
Other versions
JPS6041582B2 (en
Inventor
Takeji Sasaki
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.)
YAMASATO HIDEAKI
Original Assignee
YAMASATO HIDEAKI
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 YAMASATO HIDEAKI filed Critical YAMASATO HIDEAKI
Priority to JP56072819A priority Critical patent/JPS6041582B2/en
Publication of JPS57186461A publication Critical patent/JPS57186461A/en
Publication of JPS6041582B2 publication Critical patent/JPS6041582B2/en
Expired legal-status Critical Current

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  • 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
JP56072819A 1981-05-13 1981-05-13 Method for producing low-salt brewed soy sauce containing natural water-soluble active ion calcium Expired JPS6041582B2 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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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