JPS572658A - Production of soysauce - Google Patents

Production of soysauce

Info

Publication number
JPS572658A
JPS572658A JP7582380A JP7582380A JPS572658A JP S572658 A JPS572658 A JP S572658A JP 7582380 A JP7582380 A JP 7582380A JP 7582380 A JP7582380 A JP 7582380A JP S572658 A JPS572658 A JP S572658A
Authority
JP
Japan
Prior art keywords
soysauce
koji
fermentation
swollen
started
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
JP7582380A
Other languages
Japanese (ja)
Other versions
JPS6218146B2 (en
Inventor
Hirobumi Motoi
Yasuhisa Watanabe
Gengo Ogawa
Keiichi Kishi
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP7582380A priority Critical patent/JPS572658A/en
Publication of JPS572658A publication Critical patent/JPS572658A/en
Publication of JPS6218146B2 publication Critical patent/JPS6218146B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: When the raw materials swollen with water are made into "koji" and the soysauce fermentation is started using the koji, the pH of the mash is adjusted so as to activate the growth of lactic bacteria, thus producing soysauce of very good taste as well as good flavor and color.
CONSTITUTION: Usual raw materials for soysauce are swollen with water under high-temperature and high-pressure conditions and made into "koji". The koji is mixed with salt and water and the soysauce fermentation is started wherein the pH of the mixture is adjusted to 5.6W6.2 and other operations are done in the same manner as usual. The pH adjustment is conducted by adding an alkali agent such as sodium bicarbonate or sodium hydroxide to the mash, when the fermentation is started or adding the alkali to the raw materials before or after they are swollen.
COPYRIGHT: (C)1982,JPO&Japio
JP7582380A 1980-06-05 1980-06-05 Production of soysauce Granted JPS572658A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7582380A JPS572658A (en) 1980-06-05 1980-06-05 Production of soysauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7582380A JPS572658A (en) 1980-06-05 1980-06-05 Production of soysauce

Publications (2)

Publication Number Publication Date
JPS572658A true JPS572658A (en) 1982-01-08
JPS6218146B2 JPS6218146B2 (en) 1987-04-21

Family

ID=13587288

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7582380A Granted JPS572658A (en) 1980-06-05 1980-06-05 Production of soysauce

Country Status (1)

Country Link
JP (1) JPS572658A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59227737A (en) * 1983-06-09 1984-12-21 Fujikura Ltd Optical fiber and its manufacture
CN117064039A (en) * 2023-09-19 2023-11-17 佛山市海天(高明)调味食品有限公司 Fermented soy sauce embryo, preparation method thereof and soybean sauce

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0630202Y2 (en) * 1989-10-18 1994-08-17 日機装株式会社 Hollow fiber blood purification device

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5548368A (en) * 1978-10-04 1980-04-07 Nisshin Flour Milling Co Ltd Preparation of raw material for soy

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5548368A (en) * 1978-10-04 1980-04-07 Nisshin Flour Milling Co Ltd Preparation of raw material for soy

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59227737A (en) * 1983-06-09 1984-12-21 Fujikura Ltd Optical fiber and its manufacture
JPS6328852B2 (en) * 1983-06-09 1988-06-10 Fujikura Densen Kk
CN117064039A (en) * 2023-09-19 2023-11-17 佛山市海天(高明)调味食品有限公司 Fermented soy sauce embryo, preparation method thereof and soybean sauce
CN117064039B (en) * 2023-09-19 2024-06-04 佛山市海天(高明)调味食品有限公司 Fermented soy sauce embryo, preparation method thereof and soybean sauce

Also Published As

Publication number Publication date
JPS6218146B2 (en) 1987-04-21

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