TH4166B - Soy sauce - Google Patents

Abstract

The method for producing soy sauce prepared koji by fermentation with koji fermentation of a mixture of soybean and roasted wheat is hydrolyzed koji in a water suspension. with the enzymes occurring in during the fermentation of koji Prepare Moromi by adding sodium chloride. into the hydrolyzed koji suspension. Leave the Moromi to ferment, then press it. The liquid is sterilized in pasteurized form and cleared.

Claims (5)

1. A process for producing soy sauce that consists of mixing water with koji to form a koji suspension in water. Heat the Koji suspension at temperatures from 45 ° C to 60 ° C for a time from 3 cm to 8 cm to hydrolyze the koji and obtain the hydro-koji suspension. Slice Add sodium chloride to the hydrolyzed koji suspension to prepare moromi and ferment moromi; Compress the moromi that has been fermented to get a slider. Pasteurizer Liquor And make pasteurized liquors to get soy sauce 2. Process according to claim No. 1 where water is mixed with koji in quantities from 1 part to 3 parts by weight of water per 1 part by weight of koji. 3. Procedure according to claim 1, consisting of adding sodium chloride to the Kochi suspension using the plasmolysis effect during the heating of the Kochi suspension. 4. Process according to claim 1, whereby heating the Koji suspension from 4 cm to 6 cm at temperatures from 50 C to 55 C. 1 where sodium chloride was added to the hydrolyzed koji suspension in an amount that moromi contained sodium chloride from 15% to 19% by weight. 6. Procedure according to the claim. Item 1 Contains Moromi acidification for fermentation and cultivation of moromi that has been acidified with soy yeast for fermentation. 7. Process according to claim 1, without Moro being acidified by cell cultures of Pediococcus halophilus to induce fermentation. 8. Process according to claim No. 7 where fermentation is induced at temperature from 20 C. To 35 C for a period of 2 days to 2 weeks 9. Process according to claim No. 1 where fermentation is Romei was selected from a group of inoculum consisting of Saccharomces rouxii cultures and cell cultures of Torulopsis etchelsii and its mixtures. 30 C to 35 C for approximately 2 weeks to about 3 months 1 1. Process according to claim 1 consisting of Pediococcus halophilus transplantation to Moromi and induction of fermentation at temperatures from about 20 C to 35 C for a period of 2 days to 2 weeks and after the fermentation induction. The moromi was cultivated with selected inoculum from the infected group. Saccharomyces rouxii and cell cultures of Torulopsis etchelsii and their mixtures. And ferment at temperatures from 30 C to 35 C for about 2 weeks to about 3 months 1 2. Process according to claim 1, consisting of making the concentrated clear liquors, removing water from the concentrated liquors to obtain solids, and grinding the solids into powder 1. 3. The process of claim 1, consisting of the addition of koji from a mixture of 50 parts to 90 parts by weight of milled cooked soybeans and from 10 parts to 50 parts by weight of roasted wheat at Mashed 1 4.Procedure according to claim 11, consisting of koji-cell cultured preparation of selected spores from spore groups consisting of spores of Aspergillus oryzai and Aspergillus sojae and their mixtures 1. 5. The process according to claim 14, where koji is prepared for 30 cm to 50 cm at temperature from 20 c. To 40 c.