PRODUCTION OF SOYSAUCE

PURPOSE:A KOJI (malt for making soysauce) that is prepared in usual hours and another young KOJI before sporulation are used to reduce the load on the KOJI-making facilities and energy consumption and make good-taste soysauce in high yield. CONSTITUTION:80-40% young KOJI that is made in 1/4-3/4hr of...

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Main Authors TSURI HARUO, ABE TADASHI, KATAOKA JIROU, OONO NORITADA, SAITOU YOSHIO, NISHIHARA MASASHI, TAZAKI RIYUUICHI
Format Patent
LanguageEnglish
Published 27.09.1982
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
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Summary:PURPOSE:A KOJI (malt for making soysauce) that is prepared in usual hours and another young KOJI before sporulation are used to reduce the load on the KOJI-making facilities and energy consumption and make good-taste soysauce in high yield. CONSTITUTION:80-40% young KOJI that is made in 1/4-3/4hr of those necessary for making usual KOJI and formes prematured spores and 20-60% of usual KOJI made in a usually necessary hours are mixed, charged in a salt solution, fermented and aged in normal manners.
Bibliography:Application Number: JP19810039611