Title:
PRODUCTION OF SOY SAUCE
Document Type and Number:
Japanese Patent JPH05316994
Kind Code:
A
Abstract:
PURPOSE: To produce a soy sauce, liked even by young people, having a Western flavor almost free from a smell of bean-curd refuse.
CONSTITUTION: A soy sauce is produced from bean-curd refuse as a main raw material. A mixture of bean-curd refuse heat-treated at 130-200°C and sufficiently boiled and smashed maize is blended with seed KOJI and KOJI is produced by a conventional method to give say sauce KOJI, which is mixed with a solution of salt. The solution is fermented and pressed by a conventional method to give the objective soy sauce.
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Inventors:
KUME TSUYAKO
Application Number:
JP12225692A
Publication Date:
December 03, 1993
Filing Date:
May 14, 1992
Export Citation:
Assignee:
KUME TSUYAKO
International Classes:
A23L27/50; (IPC1-7): A23L1/238
Attorney, Agent or Firm:
Kentaro Iida (1 person outside)