Fermented soy sauce with less soy sauce flavor and process for producing the same

• Main Authors: KAWAZOE TAKESHI, LIN JIUSHUN, TSUJI RYOHEI, HANADA YOICHI
• Format: Patent
• Language: Chinese; English
• Published: 22.08.2012
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

It is intended to provide a means for obtaining a novel soy sauce with less soy sauce flavor and having a rich flavor although it is a fermented soy sauce. More particularly, it is intended to provide a process for producing the fermented soy sauce characterized by preparing soy sauce koji, preparing a soy sauce moromi by adding a salt solution to the soy sauce koji in an amount that allows the ratio of water to be 170 to 450% (V/V), fermenting and maturating the soy sauce moromi, adding the soy sauce koji or the soy sauce koji and the salt solution to the soy sauce moromi during the process of fermentation and maturation and further fermenting and maturating the soy sauce moromi after the addition.