PREPARATION OF SOYSAUCE

• Main Authors: HAMANO MITSUTOSHI, OKAYASU MAKOTO
• Format: Patent
• Language: English
• Published: 28.02.1991
• 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

PURPOSE:To prepare soysauce having excellent flavor and light color without necessity of standard adjusting to raw flied matter obtained after fermentation period by subjecting unrefined soysauce in fermentation period to standard adjusting. CONSTITUTION:Solution of unrefined soysauce in fermentation period is analyzed and total nitrogen concentration and salt concentration of solution of unrefined soysauce after ripening are respectively estimated, then salt adding and/or water adding to the solution of unrefined soysauce in said fermentation period is performed so as said values to be standard value, e.g. in a case of thick soysauce, to be 1.5-1.6% total nitrogen and 17.0-17.5% salt, thus fermented and ripened by normal method.