METHOD FOR PRODUCING SOY SAUCE

• Main Authors: SATO JUNICHI, NUNOMURA NOBUTAKE, HANADA YOICHI
• Format: Patent
• Language: English
• Published: 08.04.2004
• Edition: 7
• 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

PROBLEM TO BE SOLVED: To surely obtain soy sauce with slight lees through heat sterilization of row soy sauce obtained by preparing Aspergillus oryzae soy sauce koji in a saline solution while preventing formation of phytate-derived lees and without carrying out an unrefined soy sauce control at a temperature of as low as 15-25°C. SOLUTION: The soy sauce with slight lees is obtained by the following process. Aspergillus oryzae soy sauce koji obtained by conventional soy sauce production method is admixed with Aspergillus sojae soy sauce koji obtained by conventional soy sauce production method, the resulting blend is admixed with an ordinary saline solution to prepare unrefined soy sauce; subsequently, according to conventional soy sauce production method, the unrefined soy sauce is fermented and aged for an appropriate period, and then squeezed to obtain unrefined soy sauce juice, which, in turn, is subjected to heat sterilization. COPYRIGHT: (C)2004,JPO