A FERMENTATION PROCESS FOR SOYBEAN SAUCE PRODUCTION

PURPOSE: A method for manufacturing soy sauce is provided to shorten manufacturing period through maturation of protein source and carbohydrate source. CONSTITUTION: A method for manufacturing soy sauce comprises: a step of hydrolyzing protein; a step of separating the first fermented soy sauce and...

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Bibliographic Details
Main Authors BAE, YUN WOO, KANG, JOO HOON, KOO, CHA KYUNG
Format Patent
LanguageEnglish
Korean
Published 24.11.2010
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROCESSES USING MICROORGANISMS
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:PURPOSE: A method for manufacturing soy sauce is provided to shorten manufacturing period through maturation of protein source and carbohydrate source. CONSTITUTION: A method for manufacturing soy sauce comprises: a step of hydrolyzing protein; a step of separating the first fermented soy sauce and solid powder; a step of mixing starch with the first fermented soy sauce and fermenting to hydrolyze carbon dioxide; and a step of separating the secondarily fermentation to second fermented soy sauce and solid powder. The first and second fermentation is performed at 10-20°C and 28-30°C, respectively.
Bibliography:Application Number: KR20090042506