Salt solution for producing soy sauce and process for producing soy sauce

A soy sauce is produced by mixing a salt solution having a hard component concentration of not more than 20 ppm as calcium with a soy sauce koji, and subjecting the mixture to fermentation and ageing and then compressing it to obtain a crude soy sauce, and heat-treating the crude soy sauce in a plat...

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Bibliographic Details
Main Authors OURA; MASAMI, HASHIBA; HIRONAGA
Format Patent
LanguageEnglish
Published 29.09.1998
Edition6
Subjects
CHEMISTRY
COMPOUNDS OF ALKALI METALS, i.e. LITHIUM, SODIUM, POTASSIUM,RUBIDIUM, CAESIUM, OR FRANCIUM
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
INORGANIC CHEMISTRY
METALLURGY
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:A soy sauce is produced by mixing a salt solution having a hard component concentration of not more than 20 ppm as calcium with a soy sauce koji, and subjecting the mixture to fermentation and ageing and then compressing it to obtain a crude soy sauce, and heat-treating the crude soy sauce in a plate-type exchanger, thereby the hard component decomposition on the plate surface being lowered and the frequency of washing the plate surface resulting in considerable decrease.
Bibliography:Application Number: US19960730204