TH14848A - Time-saving soy sauce production process - Google Patents

Abstract

The soy sauce was produced by using two microorganisms together to work, greatly reducing the production time of soy sauce. In addition, various types of soy sauce can be produced according to the type of carbohydrate used.

Claims (5)

1. The process of producing soy sauce using two pure strains of known genus microorganisms mixed together in the fermentation process for faster yield. Manufacturing process according to the claim Contains mold strains, A. oryzae, and bacterial strains that contribute to the sauce production. Found in the genus Azotobacter and have a name for the invention. That Azotobacter MP-001 2. Procedures in claim 1 Use raw materials including places with or without table salt. 3. Procedures in claim 1: Use a source of carbohydrate, wheat flour, to develop microorganisms and make the smell and taste of yellow bean sauce. 4. Procedures in claim 1: Use a source of carbohydrate, molasses, to develop microorganisms and make the smell and taste of soy sauce. 5. Procedures in claim 1: Use a source of carbohydrate, sucrose, to develop microorganisms and provide flavor and flavor of soy sauce.