JPS642550A - Process for quick brewing of soy - Google Patents

Process for quick brewing of soy

Info

Publication number
JPS642550A
JPS642550A JP62156689A JP15668987A JPS642550A JP S642550 A JPS642550 A JP S642550A JP 62156689 A JP62156689 A JP 62156689A JP 15668987 A JP15668987 A JP 15668987A JP S642550 A JPS642550 A JP S642550A
Authority
JP
Japan
Prior art keywords
moromi
soy
salt
brewing
fermentation
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
JP62156689A
Other languages
Japanese (ja)
Other versions
JPH012550A (en
JPH082264B2 (en
Inventor
Tomomitsu Takeda
Mitsuzo Tanzawa
Yoshihisa Shimura
Shunsuke Muramatsu
Takeshi Ayusawa
Kenichi Ono
Hideo Ninomiya
Yoshihito Sano
Yasuyuki Uzuka
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.)
TAKEDA SHOKURYO KK
TENYO TAKEDA Ltd
Original Assignee
TAKEDA SHOKURYO KK
TENYO TAKEDA Ltd
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 TAKEDA SHOKURYO KK, TENYO TAKEDA Ltd filed Critical TAKEDA SHOKURYO KK
Priority to JP62156689A priority Critical patent/JPH082264B2/en
Publication of JPS642550A publication Critical patent/JPS642550A/en
Publication of JPH012550A publication Critical patent/JPH012550A/en
Publication of JPH082264B2 publication Critical patent/JPH082264B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: To prepare soy sauce in short brewing period, by preparing MOROMI (unrefined soy) from soy malt, water, salt, etc., fermenting the MOROMI with a specific lactobacillus, adding a raw MOROMI and a specific yeast to the fermentation product, subjecting the mixture to alcoholic fermentation and aging and using the obtained MOROMI having a relatively low salt concentration as a raw material for soy.
CONSTITUTION: A mixture prepared by adding water and optionally salt to soy malt is digested at ≥50°C for 24W96hr to obtain MOROMI for the brewing of soy. The MOROMI is added with salt as necessary, inoculated with lactobacillus of Pediococcus genus and fermented for 10W20 days to obtain a lactic fermentation MOROMI. A soy-brewing MOROMI adjusted to a salt concentration of ≤11% and the lactic fermentation MOROMI are inoculated with yeast of Zygosaccharomyces genus and/or Candida genus and fermented for 10W20 days to obtain an alcoholic fermentation MOROMI. The obtained MOROMI is aged and then subjected to conventional treatment such as pressing, heating and filtration to obtain soy sauce in a short brewing period.
COPYRIGHT: (C)1989,JPO&Japio
JP62156689A 1987-06-25 1987-06-25 Short-term brewing method of soy sauce Expired - Fee Related JPH082264B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62156689A JPH082264B2 (en) 1987-06-25 1987-06-25 Short-term brewing method of soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62156689A JPH082264B2 (en) 1987-06-25 1987-06-25 Short-term brewing method of soy sauce

Publications (3)

Publication Number Publication Date
JPS642550A true JPS642550A (en) 1989-01-06
JPH012550A JPH012550A (en) 1989-01-06
JPH082264B2 JPH082264B2 (en) 1996-01-17

Family

ID=15633178

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62156689A Expired - Fee Related JPH082264B2 (en) 1987-06-25 1987-06-25 Short-term brewing method of soy sauce

Country Status (1)

Country Link
JP (1) JPH082264B2 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997039640A1 (en) * 1996-04-18 1997-10-30 Compagnie Gervais Danone Process for producing fermented seasonings
KR101440363B1 (en) * 2012-12-27 2014-09-15 대상 주식회사 Manufacturing Method for Fermented Soy Sauce with Short Aging Pereod
JP5628833B2 (en) * 2009-12-25 2014-11-19 キッコーマン株式会社 Soy sauce having blood pressure lowering effect and method for producing the same
CN104256505A (en) * 2014-09-16 2015-01-07 丹江口市曲之源生物科技有限公司 Wine with dregs and preparation method thereof as well as sauce prepared from wine with dregs
WO2019083041A1 (en) * 2017-10-27 2019-05-02 キッコーマン株式会社 Liquid concentrate for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and thickened seasoning
JP2020137530A (en) * 2017-10-27 2020-09-03 キッコーマン株式会社 Liquid concentrate for seasoning, wooden piece for seasoning fermentation indication, kit for seasoning producing and producing method of seasoning and seasoning and concentrated seasoning
WO2021193925A1 (en) * 2020-03-26 2021-09-30 キッコーマン株式会社 Pasteurized soy sauce
CN113647602A (en) * 2021-07-27 2021-11-16 佛山市海天(高明)调味食品有限公司 Soy sauce and preparation method thereof
CN113796497A (en) * 2021-08-05 2021-12-17 华南理工大学 Method for increasing content of lactylic acid in bean fermented product

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5135498A (en) * 1974-09-20 1976-03-25 Masahiko Izumi
JPS5878564A (en) * 1981-11-06 1983-05-12 Yamasa Shoyu Co Ltd Preparation of soy
JPS58141761A (en) * 1982-02-16 1983-08-23 Yamasa Shoyu Co Ltd Preparation of soy

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5135498A (en) * 1974-09-20 1976-03-25 Masahiko Izumi
JPS5878564A (en) * 1981-11-06 1983-05-12 Yamasa Shoyu Co Ltd Preparation of soy
JPS58141761A (en) * 1982-02-16 1983-08-23 Yamasa Shoyu Co Ltd Preparation of soy

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997039640A1 (en) * 1996-04-18 1997-10-30 Compagnie Gervais Danone Process for producing fermented seasonings
JP5628833B2 (en) * 2009-12-25 2014-11-19 キッコーマン株式会社 Soy sauce having blood pressure lowering effect and method for producing the same
US9060538B2 (en) 2009-12-25 2015-06-23 Kikkoman Corporation Soy sauce having hypotensive effects and method for producing the same
KR101440363B1 (en) * 2012-12-27 2014-09-15 대상 주식회사 Manufacturing Method for Fermented Soy Sauce with Short Aging Pereod
CN104256505A (en) * 2014-09-16 2015-01-07 丹江口市曲之源生物科技有限公司 Wine with dregs and preparation method thereof as well as sauce prepared from wine with dregs
JP2020137531A (en) * 2017-10-27 2020-09-03 キッコーマン株式会社 Liquid concentrate for seasoning, wooden piece for seasoning fermentation indication, kit for seasoning producing and producing method of seasoning and seasoning and concentrated seasoning
CN111278299A (en) * 2017-10-27 2020-06-12 龟甲万株式会社 Stock solution for seasoning, wood chip for seasoning fermentation index, seasoning production kit, seasoning production method, and seasoning and concentrated seasoning
JP2020137530A (en) * 2017-10-27 2020-09-03 キッコーマン株式会社 Liquid concentrate for seasoning, wooden piece for seasoning fermentation indication, kit for seasoning producing and producing method of seasoning and seasoning and concentrated seasoning
WO2019083041A1 (en) * 2017-10-27 2019-05-02 キッコーマン株式会社 Liquid concentrate for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and thickened seasoning
JP2021035351A (en) * 2017-10-27 2021-03-04 キッコーマン株式会社 Liquid concentrate for seasoning, chip for seasoning fermentation index, seasoning manufacturing kit, seasoning manufacturing method, seasoning and concentrated seasoning
JPWO2019083041A1 (en) * 2017-10-27 2021-04-15 キッコーマン株式会社 Undiluted solution for seasoning, wood chips for seasoning fermentation index, kit for seasoning production, manufacturing method of seasoning, seasoning and rich seasoning
JP2022066303A (en) * 2017-10-27 2022-04-28 キッコーマン株式会社 Seasoning agent stock solution, seasoning agent fermentation index wood piece, seasoning agent production kit and seasoning agent production method, and seasoning agent and thick seasoning agent
WO2021193925A1 (en) * 2020-03-26 2021-09-30 キッコーマン株式会社 Pasteurized soy sauce
CN113647602A (en) * 2021-07-27 2021-11-16 佛山市海天(高明)调味食品有限公司 Soy sauce and preparation method thereof
CN113647602B (en) * 2021-07-27 2024-02-06 佛山市海天(高明)调味食品有限公司 Soy sauce and preparation method thereof
CN113796497A (en) * 2021-08-05 2021-12-17 华南理工大学 Method for increasing content of lactylic acid in bean fermented product
CN113796497B (en) * 2021-08-05 2023-05-23 华南理工大学 Method for improving lactoyl amino acid content in bean fermented product

Also Published As

Publication number Publication date
JPH082264B2 (en) 1996-01-17

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Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

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