JPS5739756A - Production of soysauce (shoyu) - Google Patents

Production of soysauce (shoyu)

Info

Publication number
JPS5739756A
JPS5739756A JP55115127A JP11512780A JPS5739756A JP S5739756 A JPS5739756 A JP S5739756A JP 55115127 A JP55115127 A JP 55115127A JP 11512780 A JP11512780 A JP 11512780A JP S5739756 A JPS5739756 A JP S5739756A
Authority
JP
Japan
Prior art keywords
koji
raw materials
making
soysauce
rice
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
JP55115127A
Other languages
Japanese (ja)
Other versions
JPS6331179B2 (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 JP55115127A priority Critical patent/JPS5739756A/en
Publication of JPS5739756A publication Critical patent/JPS5739756A/en
Publication of JPS6331179B2 publication Critical patent/JPS6331179B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: A fibrous material is added to swollen raw materials for making "koji" (malted rice), they are kept high in water content and made into "koji" of high enzyme activity by keeping the temperature low at the beginning and lowering it and the resultant "koji" is used to produce soysauce of the same high quality as the genuine fermented product.
CONSTITUTION: Swollen raw materials for making "koji" such as rice, wheat, barley or soybean are mixed with a fibrous material such as bean curd refuse, seed skins of soybean, wheat-gluten bread, rice hulls or cellulose powder by 1W35% and the water content is adjusted to 45W60%. Then, the seed of "koji" is inoculated and cultured at 30W35°C for 15W25hr the first step and then at 20W25°C for 20W95hr to make "koji". The resultant "koji" is mixed with raw materials for making soysauce at a ratio of 1 to 9 and combined with saline, then charged in the fermentation tank to effect the brewing by the usual method.
COPYRIGHT: (C)1982,JPO&Japio
JP55115127A 1980-08-21 1980-08-21 Production of soysauce (shoyu) Granted JPS5739756A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55115127A JPS5739756A (en) 1980-08-21 1980-08-21 Production of soysauce (shoyu)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55115127A JPS5739756A (en) 1980-08-21 1980-08-21 Production of soysauce (shoyu)

Publications (2)

Publication Number Publication Date
JPS5739756A true JPS5739756A (en) 1982-03-05
JPS6331179B2 JPS6331179B2 (en) 1988-06-22

Family

ID=14654930

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55115127A Granted JPS5739756A (en) 1980-08-21 1980-08-21 Production of soysauce (shoyu)

Country Status (1)

Country Link
JP (1) JPS5739756A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090258110A1 (en) * 2005-11-17 2009-10-15 Kikkoman Corporation Seed Koji for Brewing, Koji for Brewing, Brewed Foods and Method for Producing the Same

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS494393A (en) * 1972-05-01 1974-01-16
JPS5058298A (en) * 1973-10-01 1975-05-21
JPS5221398A (en) * 1975-08-11 1977-02-17 Kikkoman Corp Quick method for fermenting heavy soy with low salt content
JPS5234988A (en) * 1975-09-09 1977-03-17 Nisshin Flour Milling Co Ltd Method of producing processed cereal flour for malting
JPS5251099A (en) * 1975-10-20 1977-04-23 Nisshin Flour Milling Co Ltd Manufacture of fermented seasoning agent
JPS53124693A (en) * 1977-04-06 1978-10-31 Ajinomoto Co Inc Preparation of soy malt
JPS5495797A (en) * 1978-01-06 1979-07-28 Nisshin Flour Milling Co Ltd Preparation of raw material of malt

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS494393A (en) * 1972-05-01 1974-01-16
JPS5058298A (en) * 1973-10-01 1975-05-21
JPS5221398A (en) * 1975-08-11 1977-02-17 Kikkoman Corp Quick method for fermenting heavy soy with low salt content
JPS5234988A (en) * 1975-09-09 1977-03-17 Nisshin Flour Milling Co Ltd Method of producing processed cereal flour for malting
JPS5251099A (en) * 1975-10-20 1977-04-23 Nisshin Flour Milling Co Ltd Manufacture of fermented seasoning agent
JPS53124693A (en) * 1977-04-06 1978-10-31 Ajinomoto Co Inc Preparation of soy malt
JPS5495797A (en) * 1978-01-06 1979-07-28 Nisshin Flour Milling Co Ltd Preparation of raw material of malt

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090258110A1 (en) * 2005-11-17 2009-10-15 Kikkoman Corporation Seed Koji for Brewing, Koji for Brewing, Brewed Foods and Method for Producing the Same

Also Published As

Publication number Publication date
JPS6331179B2 (en) 1988-06-22

Similar Documents

Publication Publication Date Title
CN101595972B (en) Low-salt liquid state fermented soy sauce production process
CN101880623A (en) Sanhui bran vinegar and novel process thereof
CN113367284B (en) Soybean paste and preparation method thereof
CN101176547A (en) Technique for preparing sauce, bean paste by salt free zymolysis
CN106906106A (en) A kind of esterified red yeast preparation method of brewed wine
CN106047641A (en) Solid-state cylinder-sealed vinegar brewing technology
CN106962884A (en) The manufacture craft of mushroom soy sauce
CN114631574A (en) Process method of golden flower Pu' er tea
CN113397150B (en) Fermentation method of soy sauce
CN106591033A (en) Production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor
CN113974064A (en) Making method of red bean rice cake
JPS5739756A (en) Production of soysauce (shoyu)
KR100198094B1 (en) Preparation of apple-containing red pepper paste
Xu Advances in the soy sauce industry in China
JPS5542543A (en) Preparation of soybean milk
JPS606181B2 (en) soy sauce manufacturing method
CN111034920A (en) Bean dreg and soybean composite brewing sauce and processing method thereof
CN107964049A (en) It is a kind of to grow method for the wintercherry of Starch Production and its training
JPS5739751A (en) Producton of "miso" (soybean paste)
JPS5672690A (en) Preparation of white rice bran "koji" from white rice bran
JP7264556B1 (en) Meat-like koji mold obtained from solid culture of koji mold and method for producing the same
KR850001028B1 (en) Preparation for food helping health from the grain and seaweed
JPS56148256A (en) Brewage of soy sauce using enzyme
SU610502A1 (en) Bread-making method
JPS56109583A (en) Production of vinegar