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 t...