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Priority claimed from CH3318/89Aexternal-prioritypatent/CH679544A5/fr
Application filed by Nestle SafiledCriticalNestle Sa
Publication of MY106982ApublicationCriticalpatent/MY106982A/en
A PROCESS FOR THE PRODUCTION OF A SOYA SAUCE, IN WHICH A KOJI IS PREPARED BY FERMENTATION WITH A KOJI CULTURE OF A MIXTURE OF COOKED SOYA AND ROASTED WHEAT, THE KOJI IS HYDROLYZED IN AQUEOUS SUSPENSION WITH THE ENZYMES PRODUCED DURING FERMENTATION OF THE KOJI, A MOROMI IS PREPARED BY ADDITION OF SODIUM CHLORIDE TO THE HYDROLYZED KOJI SUSPENSION, THE MOROMI IS LEFT TO FERMENT AND IS THEN PRESSED AND THE LIQUOR OBTAINED IS PASTEURIZED AND CLARIFIED.
A process for the preparation of a natural fermentation flavor having the increased glutamic acid and the natural fermentation flavor prepared therefrom