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Priority to JP62181741ApriorityCriticalpatent/JPS6423873A/en
Publication of JPS6423873ApublicationCriticalpatent/JPS6423873A/en
PURPOSE:To prepare soy sauce having highly mild taste, by subjecting a raw soy sauce to a cell-level filtration to remove bacteria from the raw soy sauce while leaving enzymes in the sauce and aging the treated sauce at a specific temperature. CONSTITUTION:Raw soy sauce is subjected to a cell-level filtration with a cell-level filter such as a PVA filter to remove bacteria from the sauce while leaving enzymes in the sauce. The enzyme-containing raw soy sauce is aged at about 15 deg.C preferably for 1 month.
JP62181741A1987-07-201987-07-20Treatment of raw soy sauce
PendingJPS6423873A
(en)
Polypeptide,DNA fragment encoding the same and process for producing the same, and enzyme inhibition process, drug composition and methods of treating using the same