Manufacturing method of soy sauce that uses brown -rice as starch quality raw material

• Main Authors: EGAWA, ISAO, TOBE, KATSUTOSHI, TANNO, TAKEKI
• Format: Patent
• Language: Chinese; English
• Published: 16.08.2009
• 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

The present invention concerns the above-mentioned soy sauce characterized in that is manufactured with koji and the fermentation maturing by using the protein raw material and the starch quality raw material as a raw material, and the above-mentioned starch quality raw material has the moisture l%(w/w) or less, the level of making to is 40% or more, and the brown -rice does not have the empyreumatic odor.