JPS57186462A - Novel method of soysauce berwing - Google Patents
Novel method of soysauce berwingInfo
- Publication number
- JPS57186462A JPS57186462A JP56068361A JP6836181A JPS57186462A JP S57186462 A JPS57186462 A JP S57186462A JP 56068361 A JP56068361 A JP 56068361A JP 6836181 A JP6836181 A JP 6836181A JP S57186462 A JPS57186462 A JP S57186462A
- Authority
- JP
- Japan
- Prior art keywords
- tank
- koji
- fermentation
- soysauce
- sterilized
- 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
- 235000013555 soy sauce Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 2
- 238000000855 fermentation Methods 0.000 abstract 5
- 230000004151 fermentation Effects 0.000 abstract 5
- 108010059892 Cellulase Proteins 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 229940106157 cellulase Drugs 0.000 abstract 2
- 230000000694 effects Effects 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 239000004215 Carbon black (E152) Substances 0.000 abstract 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 230000001143 conditioned effect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 229930195733 hydrocarbon Natural products 0.000 abstract 1
- 150000002430 hydrocarbons Chemical class 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000014075 nitrogen utilization Effects 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000019833 protease Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
PURPOSE: Cellulose is removed from the raw materials for soysauce, cellulase is added on the course of fermentation and sterilized wheat and soybean are used to prepare KOJI, thus providing a new soysauce brewing method that enables low-temperature fermentation, promoting the elusion of untrient components to increase the rate of soluble nitrogen utilization.
CONSTITUTION: The starting material of vegetable protein (soybean) and that of hydrocarbon (wheat) are sterilized by heat treatment and cooled. Then, both of them are mixed in a tightly closed mixer and a germ-free KOJI seed is inoculated to the mixture. They are sent to the KOJI tank and germ-free conditioned air is sent to the tank to make KOJI. Then, the resultant KOJI is combined with sterilized low-concentration sodium chloride aqueous solution and charged in tightly closed fermentation tank. Cellulase, peptidase, lactic acid, and yeast are added to the tank to effect short-period fermentation. After the completion of fermentation, the MOROMI is transferred to the post-aging tank to complete the post aging. Then, the product is centrifuged at a high speed to effect separation into the solid and the liquid and the liquid is passed through a precise filter to remove the precipitate.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56068361A JPS57186462A (en) | 1981-05-08 | 1981-05-08 | Novel method of soysauce berwing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56068361A JPS57186462A (en) | 1981-05-08 | 1981-05-08 | Novel method of soysauce berwing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS57186462A true JPS57186462A (en) | 1982-11-16 |
Family
ID=13371573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56068361A Pending JPS57186462A (en) | 1981-05-08 | 1981-05-08 | Novel method of soysauce berwing |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57186462A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03112461A (en) * | 1989-09-12 | 1991-05-14 | Soc Prod Nestle Sa | Production of soy sauce |
| JP2009044984A (en) * | 2007-08-17 | 2009-03-05 | Toyo Suppli Co Ltd | Method for producing liquid seasoning, and liquid seasoning |
| CN109674020A (en) * | 2019-01-15 | 2019-04-26 | 云南双柏妥甸酱油有限公司 | A kind of brewing method of original sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS517196A (en) * | 1974-07-05 | 1976-01-21 | Tanabe Seiyaku Co | Shoyumoromino seiho |
| JPS5119190A (en) * | 1974-08-01 | 1976-02-16 | Masahiko Izumi | |
| JPS5639762A (en) * | 1979-09-08 | 1981-04-15 | Tadamori Mitsuhayashi | Rapid and continuous preparation of soy sauce under aseptic condition |
-
1981
- 1981-05-08 JP JP56068361A patent/JPS57186462A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS517196A (en) * | 1974-07-05 | 1976-01-21 | Tanabe Seiyaku Co | Shoyumoromino seiho |
| JPS5119190A (en) * | 1974-08-01 | 1976-02-16 | Masahiko Izumi | |
| JPS5639762A (en) * | 1979-09-08 | 1981-04-15 | Tadamori Mitsuhayashi | Rapid and continuous preparation of soy sauce under aseptic condition |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03112461A (en) * | 1989-09-12 | 1991-05-14 | Soc Prod Nestle Sa | Production of soy sauce |
| JP2009044984A (en) * | 2007-08-17 | 2009-03-05 | Toyo Suppli Co Ltd | Method for producing liquid seasoning, and liquid seasoning |
| CN109674020A (en) * | 2019-01-15 | 2019-04-26 | 云南双柏妥甸酱油有限公司 | A kind of brewing method of original sauce |
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