JPS6178357A - Production of light-colored soy sauce - Google Patents

Abstract

PURPOSE:To obtain light-colored soy sauce having an extremely light color and improved luster stability, by adding a microorganism belonging to the genus Pediococcus, not fermenting D-glucose, fermenting pentose in a period from KOJI production process to initial stage of feeding of soy cause production process. CONSTITUTION:A microorganism (e.g., Pediococcus halophilus 13-2 FERM P-7584, a new strain) belonging to the genus Pediococcus, not fermenting D- glucose, fermenting pentose, is added in a period from KOJI production process (preferably period for transferring KOJI after almost completion of KOJI production) to initial stage of feeding (preferably immediately after feeding - about 20 days after that), and an amount of the microorganism is preferably 10<2>-10<9> microorganisms/g, to give the aimed soy sauce.

Description

[Detailed description of the invention] The present invention relates to a novel method for producing light-colored soy sauce.

Soy sauce, an all-purpose seasoning in Japan, has recently been moving toward lower salt content and lighter colors, and light soy sauce, which was commonly used in the Kansai region, is also gradually beginning to be used in the Kanto region. This trend is expected to continue, whether for home use or for processed foods (dark soy sauce is preferred in the rice cracker industry).

The color of soy sauce is formed by aminocarbonyl reactions between amino acids, peptides, and sugars such as hexoses and pentoses, which are present in significant amounts in soy sauces. The pentose is
Although its abundance is about 1/10 that of hexose, its browning reactivity is said to be extremely large, and its contribution rate is about 110 to 10.

On the other hand, the present inventors previously discovered that Pediococcus halophilus (Pediococcus halophilus)
D-glucose non-fermentable than microorganisms belonging to s),
Furthermore, we succeeded in inducing and isolating a pentose-fermenting mutant strain. (Patent Application No. 7670) Therefore, in view of the above-mentioned circumstances, the present inventors conducted various studies on the manufacturing method of light-colored soy sauce, and as a result, the inventors of the present invention decided to use the koji obtained by adding the above-mentioned mutant strain during the koji-making process. If the above-mentioned mutant strain is inoculated into various soy sauce methods at the initial stage of preparation, and the mutant strain is activated in the various methods, soy sauces that are largely involved in the browning and color increase of soy sauce can be cured. Because pentoses such as L-arabinose and D-xylose in the process are selectively metabolized and consumed, a soy sauce that is significantly lighter in color than conventional soy sauce products can be obtained. The present invention was completed based on the knowledge that the color stability of the soy sauce product was also significantly improved.

That is, the present invention is characterized in that a microorganism belonging to the genus Pediococcus and non-fermenting with D-glucose and capable of fermenting pentose is added to the soy sauce manufacturing process at any time during the koji making process or the initial stage of preparation. This is a method for producing light colored soy sauce.

The present invention will be specifically explained below.

Soy sauce is generally made by inoculating seed koji into a mixture of steamed denatured soybeans and roasted and cracked wheat.The resulting soy sauce koji is placed in a preparation tank along with salt water, and fermented and aged for 1 to 3 months. It is manufactured by And lactic acid bacteria in moromi,
Yeast originally originates from natural contaminants, but in the present invention, we have produced microorganisms that belong to the genus Pediococcus and are non-fermentative of D-glucose and capable of fermenting pentose such as L-arabinose and D-xylose. It is unique in that it is added at any time during the koji process or the early stage of preparation to activate the microorganisms in the moromi.

Belongs to the genus Pediococcus used in the present invention,
The microorganism that is non-fermenting for D-glucose and capable of fermenting pentose may be any microorganism as long as it has kernel-like properties, and examples thereof include Eba, Pediococcus halophilus 13-2, and the like.

The above-mentioned Pediococcus halophilus 13-2 is a new mutant strain obtained by the present inventors through mutation treatment of Pediococcus halophilus X-160, which was newly searched and isolated from various soy sauce methods, Pediococcus halophilus X-160 and Pediococcus halophilus 13
The mycological properties of -2 are as shown below. In addition, mycological properties [Purge Aids Manual of Determinative Bacteriology (Bergey'e
Manual of Determinative B
Acteriology) (/971/L, 8th edition)].

Mycological properties of Pediococcus halophilus
V), yeast extract O1! % (''/V) and salt j% (W
/V) and cultured for 72 hours at a temperature of 30°C] ■Cell shape and size: Diameter O0z~O0gμ for cocci;
There are also tetrarads (Tθtrad) and double-shaped ones.

■ Presence or absence of cell pleomorphism ■ Presence or absence of motility ■ Presence or absence of spores ■ Durham staining: + ■ Acid-fastness: None b) Growth status in each of the following media ■ Broth agar plate culture Two surfaces Instead of growing, it grows inside and forms white pinhead colonies.

No pigment is produced.

■Juice agar slant culture: Does not grow on the surface.

■ Meat juice liquid culture: When growth begins, the whole becomes cloudy,
A white precipitate then forms. However, it does not grow on the liquid surface.

■Meat juice gelatin puncture culture: Grows uniformly along the puncture hole, and gelatin does not liquefy.

■Lidomus Milk: Neutral. Temporarily bleaches color.

(C) Physiological properties ■ Nitrate reduction needs ■ Denitrification reaction needs ■ MR test needs ■ VP test needs ■ Indole formation needs ■ Hydrogen sulfide formation needs ■ Starch hydrolysis needs ■ Citric acid utilization needs ■ Inorganic nitrogen sources Utilization Knee [Phase] Pigment formation Knee ■ Urea Zheny ■ Oxidase Knee 〇 Catalase Knee ■ Growth range: pH! It grows well in the range of j-9,0, the optimum pH is 70, and the temperature is 20-30℃,
It does not grow at temperatures above 60°F.

(■Attitude toward oxygen: Bisexual anaerobic, preferring anaerobic conditions.

[Phase] 0-F test (yeast extract added): fermentation type.

■ Generation of acids and gases from sugars Generation of acids and presences Gas generation (1) L-arabinose + - (2)
D-xylose 10 -(3) D-glucose + -(4) D-mannose 10 -(5) D-fructose
10-(6) D-galactose 10
−(7) Maltose +
-(8) Sucrose 10 -(9
) Lactose -- 001 Trehalose + --(II
ID-Sorbit - - (121D
-Mannit --a-inojit
-- Q41 Glycerin 10 -(15
) Starch - - (d) Other properties ■Products of decomposition of sugars: Produces lactic acid and acetic acid.

■Decomposition of arginine: Does not decompose.

■Sodium chloride resistance: Sodium chloride! It grows best in ~&%, grows even in a medium containing 20% sodium chloride, and has strong salt tolerance.

This newly isolated strain is recognized to belong to Pediococcus halophilus because it has strong resistance to sodium chloride and grows in a pH range of 0 to 0.

However, this strain differs from conventional strains belonging to Pediococcus nolophyllus in that it can simultaneously assimilate both pentose and glucose in the coexistence of pentoses such as xylose and arabinose. It was determined to be a new strain belonging to Diococcus halophilus.

Nao, this Pediococcus halophilus
No. 83 (F'ERMP-7583).

Mycological properties of Pediococcus halophilus 13-2 The mycological properties of Heteiococcus halophilus 13-2 are as follows: The mycological properties are completely the same as those of Pediococcus halophilus X-160, except for the presence or absence of production as shown below.

Generation of acids and gases from O-saccharides Gas generation (1) L-arabinose 10-(2)
D-xylose -(3) D-glucose -- (4) D-mannose --(5)
D-fructose - (6) D-galactose -- (power maltose -- (8) sucrose -- (9) lactose -- (10)) levalose -- -f
il) D-Sorvit − −(12
1D-Mannit --(1 ■ Inojitsu
--04 Glycerin ---(151
Starch --- Since this Pediococcus halophilus 13-2 is non-fermenting for glucose, it is different from the conventional strain belonging to Pediococcus halophilus. It was determined that this is a new mutant strain belonging to the same group.

In addition, this Pediococcus norovirus 13-2 was submitted to the Institute of Microbial Technology, Agency of Industrial Science and Technology, as part of the Microbiology Research Institute No. 75.
No. 84 (ygRnp-7584).

The above mutation treatment includes N-methyl-N+ -2)o-
Examples include mutagenic agents such as N-nitrosoguanidine, ethyl methanesulfonate, and methyl methanesulfonate, and methods such as ultraviolet irradiation, X-ray irradiation, and radiation irradiation treatment.

The medium used for culturing microorganisms belonging to the genus Pediococcus and non-fermenting with D-glucose and capable of fermenting pentose is a general medium except for containing L-arabinose and/or D-xylose. Pediococcus
Examples include media used for culturing strains belonging to the genus Halophilus.

The nitrogen source for the medium may be any available nitrogen compound or one containing it, such as yeast extract, peptone, meat extract, gelatin, corn steep liquor, amino acids, soybean or wheat malt. Seven or more nitrogen sources are used, such as leachate. At least 7 types of appropriate inorganic salts such as manganese, phosphoric acid, potassium, magnesium, and calcium are appropriately added to the above nitrogen source, and if necessary, carbon sources necessary for the growth of the fungus, such as sugars, various organic substances, A medium to which inorganic substances, vitamins, etc. are added is suitably used, and a medium containing salt λ~/7% is preferable. Also used is a soy sauce prepared by diluting the various liquids obtained at the initial stage of preparation in the usual soy sauce production method and adjusting the salt content to around 75%.

As a method for culturing this microorganism, a liquid culture method is preferable, and the culture is preferably carried out under static or anaerobic conditions.

The culture temperature is 20-32°C, preferably 30°C.

And the culture time is 2 ~! days, preferably j days, and the pH at the time of culturing is preferably pH O-K for both synthetic media (for example, MYP medium, YPG medium) and various method sap media.

Next, any method may be used to collect the microorganism from the culture obtained in this way. get.

The present microorganism or the culture containing the present microorganism thus obtained is added at any time during the koji making process or the initial stage of preparation.

If it is added during the koji making process, it can be added at any time, but it is best to add it to the koji when the koji making is almost completed and just before the koji release, and when inoculating to various methods, from the time of preparation to the time of preparation. It is added before or after alcohol production by yeast.

The pH of various soy sauce methods decreases over time after preparation, reaching pH 3 to λ by the time main fermentation begins, but lactic acid bacteria activity is more active where the pH is higher, so It is preferable to add it before the pH of various methods becomes 11 or less, and for this purpose, it is preferable to add it between immediately after preparation and around the JO date.

In addition, the amount of this microorganism added is preferably about 10 to 709/1, and if there are other naturally mixed soy sauce lactic acid bacteria in the various methods, the number is preferably equal to or more than the number of naturally mixed soy sauce lactic acid bacteria.
It is necessary to increase the addition by more than 70 times.

In this way, the koji obtained by adding microorganisms belonging to the genus Pediococcus and non-fermenting to D-glucose and capable of fermenting pentose is prepared in a conventional manner, or
Alternatively, after adding it to soy sauce methods, the salt-tolerant lactic acid bacteria are managed in the same manner as in normal soy sauce methods, and the pentoses in the soy sauce methods are assimilated and at the same time lactic acid fermentation is carried out. In this case, it is preferable to stir the mixture at the same frequency for several days to make the various methods uniform.

Management of the various methods after lactic acid fermentation can be carried out in exactly the same manner as the usual methods. For example, when the pI (pI) of the various methods has decreased to around 5, the main fermentation yeast Saccharomyces luxii may be added, Alcoholic fermentation is carried out and the product is aged.By doing this, a pale soy sauce with a superior flavor and flavor is obtained compared to regular soy sauce.

It goes without saying that the light-colored soy sauce obtained in the present invention can be used by mixing it with other dark soy sauces.

Hereinafter, the present invention will be specifically explained with reference to Examples.

Example: Mutation induction of strain defective in glucose metabolism of Pediococcus halophilus! -1,6Q(FE
BMP-7583) in the medium listed in Table 1 (hereinafter MYP
It is abbreviated as X-1-5. ) inoculated into jml, temperature 30℃
A culture was obtained by static culture for ≠ days.

Part 1: Meat extract/? /100 Gopolypeptone /I Yeast extract /I Sodium thioglycolate 0.7INaC4 xylose /I Then, the culture was treated by a conventional method /I, 000 r, nm.

The cells were centrifuged for 70 minutes at
aC6-containing 0.7M Tris-7v-f) (Tri
o-Malate) buffer (pHJ, O) (hereinafter referred to as TM
It is abbreviated as buffer solution. ), and then the washed cells were washed twice with TM buffer, 5'm/ml, so that the cell concentration reached 108 Cθlls/ml. In addition,
N-methyl-N-nitro-N-nitrosoguanidine 1
Mix it so that it becomes 00μ97me, and mix it at a temperature of 30°C.
Allowed to act for minutes.

Next, the solution after the completion of the action was diluted with TM mild I5s at 700%
Dilute 2 times, of which / 00 ttL, 4t, 9m
1 of MYPX-1-5 was inoculated, cultured for t days at a temperature of 30°C, and incubated at /1j000r, p, m for 70 days using a conventional method.
Centrifuge for 1 minute to obtain bacterial cells, wash the bacterial cells twice with 3% NaCt aqueous solution, and add 10 μf of ampicillin to the washed bacterial cells.
D-cycloserine in Vml! 00μ27me (hereinafter abbreviated as drug-treated synthetic medium)! ; Inoculate ml at a temperature of 30°C≠
A culture was obtained by static culture for g hours, and the culture was grown at 70 cells/m.
diluted with J-% NaC6 aqueous solution,
A diluted solution was obtained.

2nd table, L-alanine 200■/1D, L-aspartic acid 〃L-sodium glutamate taθO〃L-arginine 20
0 #L-lysine hydrochloride 200 L-histidine 100 D, L-isoleucine 200 D, L-methionine
2θOmg/lD, L-phenylalanine
200 #L-Proline 100
〃D,L-threonine 200 IL-
Tyrosine 100'D, L-valine 200 1D, L-)Liptophan
10θ 〃L-cystine 100
#D, L-serine 100 Glycine 100 #D, L-leucine 20θ Sodium chloride
Sodium acetate 3 H203J z
1 Potassium Hydrogen Phosphate Ta00■ / Magnesium Sulfate 7H20,200# Iron Sulfate 7H2010
' Manganese sulfate/4H2010N Ammonium chloride 3f/l Adenine sulfate /θη/l Uracil
10 xanthine i
omq/l riboflavin 2 〃thiamine / 〃p-aminobenzoic acid / 〃pyridoxine hydrochloride / ID, L-calcium pantothenate / 〃nicotinic acid /
〃Biotin /θr / Folic acid 10I Choline 2■/L Inojitsu
λ 〃Forinic acid
/ Or / t Ampicillin
70■/lD-cycloserine ta00glucose/0? /lp H7
,0 100 μt of the diluted solution was added to the medium listed in Table 3 (hereinafter, MY
It is abbreviated as PG-1-5CaCO3 plate. ) and inoculated it in a gas pack [BEL Microbiology Systems (BEL Mic) at a temperature of 30°C for 7 days.
MYPG-1-5CaCO3 plate and the medium described in Table 4 (hereinafter referred to as MYPX-1-5C).
It is abbreviated as aCO3 plate. ),
Static culture was performed at a temperature of 30°C for 2 days.

3rd surface meat extract θJ f// 00 door l
Yeast extract 0.3 Polypeptone
O6 Yu Sodium thioglycolate 0.7 Calcium carbonate O1 Yu Agar Ten /
, evening I xylose /, 0
#pJ (70 No. 4 Meat Extract OJV/100m1 Yeast Extract 0.O Polypeptone
0. ．． 1 Sodium I thioglycolate o, i Calcium carbonate
θ, evening 2//θOml agar
/ Evening l glucose
/, OIH70 Among the replicas obtained in this way, MYPX-1-5C
Form a halo on the aCO3 plate and MYPG-l −
Colonies that do not form a halo are selected on the 5CaCO3 plate, and bacterial cells obtained from colonies with such properties on the MYPX-1-5CaCO3 plate are
ypx-1-5jtnl was inoculated and statically cultured for t days at a temperature of 30°C to obtain a culture.

Then, the culture was cultured in a conventional manner.
, m.

Centrifuge for 10 minutes and remove the resulting bacterial cells! %NaC,4
Wash the cells twice with an aqueous solution to obtain washed cells. After transferring the suspension in jml of NaC1 aqueous solution to a Petri dish, 21. ! j-c
A UV lamp was irradiated for 3θ seconds from a distance of m.

Next, add 100ttL of UV treatment liquid to 1ml of MYPX.
-1-5, and cultured for t days at a temperature of 30°C to obtain a culture.

R, I4 m, centrifuged for 70 minutes to obtain bacterial cells, washed twice with Nact aqueous solution to obtain washed bacterial cells, and the entire amount of the bacterial cells was added to drug-treated synthetic medium jrnl. The cells were inoculated and statically cultured at a temperature of 30° C. for 4 hours to obtain a culture.

The culture thus obtained was transformed into MYPG-1-5CaCO
MYPX-1-5 was inoculated onto 3 plates, and cultured anaerobically using the gas pack at a temperature of 30°C for 2 days to obtain colonies that did not form a halo on the plate.
CaCO3 plate and MYP G-1-50aCO
MYpx 1 5CaCO
Form a halo on 3 plates, MYPG-1-5C
Colonies that do not form a cellulose are selected on the aCO3 plate, and the bacterial cells obtained from colonies with these properties on the MYPX-1-5CaC03 plate are injected each evening into ml of MYPX-1-5 and Table 5. The medium described (hereinafter referred to as MYP
It is abbreviated as G-1-5. ), statically cultured at 30°C for 7 days, grown on MYPX-1-5, and MYPG-
A new mutant strain Pediococcus halophilus 13-2 (FEBMP-75
84) was obtained.

Pediococcus halophilus 13-2 (FEBMP-7584) obtained by mutation induction as described above was inoculated into the above MYPX-1-s (tal) by a platinum loop, and left at a temperature of 30°C for ≠ days. A culture was obtained by culturing.

On the other hand, defatted soybean 10θ is modified by steaming 9, and wheat 10! Chives crushed into Myojuku were mixed, seed koji was inoculated, and koji was made through ventilation for ≠λ hours to obtain soy sauce koji.

Add to this 31 liters of salt water cooled to 75°C containing 90 kg of common salt.
, OL was added and charged into a toot sealed charging tank.

At that time, Pediococcus halophilus 13-2 (FER
MP-7584) was added, and the culture solution was statically cultured for j days at a temperature of 30°C, and the number of viable bacteria was determined by various methods/i foil!
They were added in an amount of 7/X/θ. Various methods pH at this time
It was better.

No. 5 Meat extract /9”/100rnl
Polypeptone/l yeast extract
/ #Sodium thioglycolate O1/#NaCt /
j' After adding xylose/I, stir occasionally, warm on the day after preparation, and add zO after preparation.
On day 1, Satsukaromyces toma Rukisi ATCC/33 evening 2/×10' pieces/Moromi/? The ingredients were added in a manner similar to each other, and normal preparation management was carried out for two months to obtain ripened ingredients. After compressing this in a conventional manner, NaCt/70chi, T, N, /, 5
The mixture was adjusted to 7% and fired at 0°C for t hours to obtain fired soy sauce (this product).

On the other hand, the above Heteiococcus halophilus 13-20s bb and Pediococcus halophilus IAM1674
was inoculated into the medium described in Table 6 below, and cultured for j days at a temperature of 30°C. Washed bacterial cells were obtained by a conventional method from the obtained culture solution, except that /×105/Moromi/2 was added. , Hiiri soy sauce (control product) was obtained in exactly the same manner as above.

Part 6 Meat Extract /f/100ml1 Polypeptone/l Yeast Extract
/l Sodium thioglycolate
θ, / 1 NaC4 / 1 Glucose / I General analysis of the above-mentioned fire-fired soy sauce was carried out according to the Soy Sauce Technology Golden Wire ``Soy Sauce Standard Analysis Method'' (however, color luster, xylose content and arabinose content = 5 - lt, fresh The xylose content and arabinose content in soy sauce were determined using Thinner-M, (5inn
er M, ), Puls J, (Pu1s J,
), J Chromatoguru, (J, Chromatoguru
The results shown in Table 7 were obtained by analysis in the same manner as described in Vol. 1, page 7 (/F7J').

In addition, the above-mentioned fire-heated soy sauce was subjected to a sensory test using a 2g panel using the triangle method, and the results shown in Table 8 were obtained.

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d 8, middle d, j @ +2
Kyouji Wya\l [Kaki. hot water.

As is clear from Table 8 and Table 7, the soy sauce brewed with the addition of Pediococcus halophilus 13-2 (this product) has a higher There is a difference of about 30% in the color of raw soy sauce, and there is also a difference in firing stability (ΔO, D, for color luster 3) and oxidation stability (Δo, D for color luster 3).
, ) also show that this product is superior.

Patent Applicant Kikkoman Co., Ltd. Procedural Amendment (Voluntary) July 3, 1985 ['+ Director General of the Patent Office 1, Matter 1'1 Indication 1982 I: Patent Application No. 198631S-2, Invention Name of method for producing light-colored soy sauce 3. Relationship with party making the amendment A'1 Patent applicant: ``Volunteer'' 5. Detailed description of the invention in the specification subject to amendment 6. Contents of the amendment (1) Specification Book, page 9, lines 3 to 5 [1 of 1 Ui −[
: FERM P-7583
) and 17. ” to “Meikoken Joyori No. 701
℃ (FERM BP-701).

” he corrected.

(2) Lines 6 to 3 from the bottom of No. 10 of the specification] "Deposited as FERM P-7584" in I is replaced with "FERM P-702". No. (F
ERM BP-702). ”
I am corrected.

(3) [(FERM P-75
83) J to r (FERI, I BP-701,)
Correct 11゛.

(4) Lines 6 to 3 from the bottom of No. 18 of the specification] In 1, “Inoculated into the medium listed in Table 3...” was replaced with “Medium listed in Table 3 (hereinafter, MYP (abbreviated as 1-5Ca CO3 plate) and corrected as 0 (5) [Hello (h
Cells obtained from colonies that do not form halo were replicated to..., and cells obtained from colonies that did not form halo were replicated to MYP
CO3 plate and the medium listed in Table 4 (hereinafter referred to as MYP)
C: Abbreviated as -1-5CaCO3 plate. , ),” is corrected.

(6) “Pediococcus halophilus 13-2 (FERMP-758)” on page 22, lines 1 to 3 of the specification
4) was obtained. ” to “Pediococcus halophilus 1
3-2 (FERM BP-702) was obtained. ” he corrected.

(7) Add the following table after the third line of page 22 of the specification.

Extracts in Table 5 Ig/100ml 1 Polypeptone 1 Yeast extract 1 Sodium thioglycolate 1 〃NaC15
g/]00ml glucose 1'' (8
) r on page 22, line 5 of the specification (FERM P-75
84) Correct j to r (FERM BP -702) J.

(9) Lines 6 to 3 from the bottom of page 22 of the specification [1] [At that time, a culture containing... is added to the culture medium listed in Table 5 below," Pediococcus halophilus 13-2 obtained as described above in the medium described in Table 6 below.
(FERM BP-702).''

(10) Change “Table 5” on page 23, line 1 of the specification to “Table 6”
Correct it to ``Table.''

(11) In the fourth line from the bottom of page 23 of the specification, "in the medium described in Table 6 below" is corrected to "in the medium described in Table 7 below".

(12) Change “Table 6” on page 24, line 2 of the specification to “Table 7”
Correct it to ``Table.''

(13) "Table 7" in the fifth line from the bottom of page 24 of the specification is corrected to "Table 8."

(14) ``Table 1, 8'' on the line directly below No. 26 of the specification as ``Table 9''
and +il-+E.

(15) Details 1q, 2511, 1st line [11, "Table 7" is corrected to "8th person".

(16) Number 2600, line 1 of the specification, “Table I, Table 8,” is counted as “9th person.”

(17) Immediately below No. 26 of the specification, revise line 8 [Table 1, Table 7 of I] to ``Table 1, Table 8''.

Patent Applicant Kinokoman Co., Ltd. Notification of change in accession number υ July 30, 1985 [1 Director-General of the Patent Office 1, Matters ('l indication 1986 Patent Application No. 198631 Sji 2, Invention Name: Process for producing light-colored soy sauce 3, relationship with the person who carried out the procedure, f'1: Special 3'1: Applicant Agency of Industrial Science and Technology, Institute of Microbial Technology 5, old accession number FEIKEN Microbiology No. 7583 6, new Name of the depositary institution: Institute of Microbial Technology, Agency of Industrial Science and Technology 7, New accession number: Huikoken Article No. 701, 8, List of attached documents (1) Document certifying the new accession number: 1 copy (2) Old accession number: Certifying document 1 Patent applicant Ki-2
Corman Co., Ltd. Accession No.-5 Notification of Change July 1970 bO 3.0 (E Director General of the Patent Office 1, Indication of the Case 1986 Patent Application No. 198631υ 2, Title of Invention Process for Manufacturing Light Colored Soy Sauce 3, Procedure Patent applicant: Institute of Microbial Technology, Agency of Industrial Science and Technology 5, old accession number i 60. No. 702 No. 8, List of attached documents (1) 1 document certifying the new accession number (2) 1 document certifying the old accession number Patent applicant Kinoko-Man Co., Ltd. 6 Contents and procedures for amendment Written amendment (voluntary) 1. Indication of the case Patent Application No. 198631 of 1982 2. Name of the invention Method for manufacturing light-colored soy sauce 3. Person making the amendment Relationship with the case Patent applicant ``voluntary'' 5. Subject of amendment (1) "3rd line" in the 4th line to 2nd line from the bottom of page 18 of the specification
"Inoculated the medium listed in Table 4 (hereinafter abbreviated as MYPG-1-5CaCO3 plate)" is corrected to "Inoculated the medium listed in Table 4 (hereinafter abbreviated as MYPG-1-5CaCO3 plate)".

(Procedural amendment dated January 30, 1985 (voluntary) Nakatsutsu (4
) Delete the entire text of the section. ) (2) Page 19 of the specification, lines 2 to 6, “...low”
Bacterial bodies obtained from colonies that do not form halo...
・The cells obtained from colonies that do not form halo were replaced with MYPG-1-5C.
aCO3 plate and the medium listed in Table 3 (hereinafter referred to as MYP)
It is abbreviated as X-1-5CaC0s plate. ),” is corrected. (Voluntary amendment to the procedure dated January 30, 1985) The entire text of paragraph (5) of Nakazutsu is deleted.

)

Claims (2)

[Claims] (1) A light-colored soy sauce characterized by adding a non-D-glucose-fermenting, pentose-fermenting microorganism belonging to the genus Pedeiococcus to the soy sauce manufacturing process at any time during the koji-making process or the initial stage of preparation. Manufacturing method. (2) The method for producing light-colored soy sauce according to claim 1, wherein the pentoses are L-arabinose and D-xylose.