JPS5664765A - Preparation of soy sauce using protein of rice - Google Patents
Preparation of soy sauce using protein of riceInfo
- Publication number
- JPS5664765A JPS5664765A JP14033379A JP14033379A JPS5664765A JP S5664765 A JPS5664765 A JP S5664765A JP 14033379 A JP14033379 A JP 14033379A JP 14033379 A JP14033379 A JP 14033379A JP S5664765 A JPS5664765 A JP S5664765A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- raw material
- soy sauce
- substance
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 8
- 235000009566 rice Nutrition 0.000 title abstract 8
- 235000013555 soy sauce Nutrition 0.000 title abstract 4
- 102000004169 proteins and genes Human genes 0.000 title abstract 3
- 108090000623 proteins and genes Proteins 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 abstract 7
- 239000002994 raw material Substances 0.000 abstract 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 3
- 239000000126 substance Substances 0.000 abstract 3
- 229910052757 nitrogen Inorganic materials 0.000 abstract 2
- 239000004382 Amylase Substances 0.000 abstract 1
- 102000013142 Amylases Human genes 0.000 abstract 1
- 108010065511 Amylases Proteins 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 235000019418 amylase Nutrition 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
PURPOSE: To preparing soy sauce using a residue remained after removing juice from a hydrolyzed starchiness of rice or rice bran, to obtain soy sauce from rice as a raw material, by making a ratio of a substance with a high protein to the nitrogen ingradient of the whole raw material a specific value.
CONSTITUTION: Soy sauce is obtained conventionally by using a raw material having not less than 50wt% based on the total nitrogen ingredient of the raw material of a substance with a high protein content prepared as a residue after removing juice form a starchiness of rice or rice bran hydrolyzed by amylase and a protein substance prepared as a solid part after squeezing juice from a fermentation solution of alcohol utilizing rice or rice bran as a raw material.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14033379A JPS5664765A (en) | 1979-10-29 | 1979-10-29 | Preparation of soy sauce using protein of rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14033379A JPS5664765A (en) | 1979-10-29 | 1979-10-29 | Preparation of soy sauce using protein of rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5664765A true JPS5664765A (en) | 1981-06-02 |
Family
ID=15266378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14033379A Pending JPS5664765A (en) | 1979-10-29 | 1979-10-29 | Preparation of soy sauce using protein of rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5664765A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013059298A (en) * | 2011-09-14 | 2013-04-04 | Sugiyo:Kk | Soy sauce-like seasoning and manufacturing method therefor |
-
1979
- 1979-10-29 JP JP14033379A patent/JPS5664765A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013059298A (en) * | 2011-09-14 | 2013-04-04 | Sugiyo:Kk | Soy sauce-like seasoning and manufacturing method therefor |
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