Title:
PRODUCTION OF LOW-SALT SOY SAUCE
Document Type and Number:
Japanese Patent JPH05219915
Kind Code:
A
Abstract:
PURPOSE: To efficiently obtain low-salt soy sauce, excellent in aroma and useful for health, etc., by charging soy sauce KOJI (yeast) under specific conditions, fermenting and aging the KOJI.
CONSTITUTION: The objective low-salt soy sauce is obtained by charging soy sauce KOJI in an amount so as to provide 9-12% common salt concentration and 2.0-2.5% nitrogen concentration of unrefined soy liquid after aging in charging water containing 1-5% alcohol, fermenting and aging the charged KOJI according to a conventional method thereafter.
Inventors:
HAMADA KOJI
NAKADAI TADANOBU
HASHIBA HIRONAGA
NAKADAI TADANOBU
HASHIBA HIRONAGA
Application Number:
JP14528991A
Publication Date:
August 31, 1993
Filing Date:
May 22, 1991
Export Citation:
Assignee:
KIKKOMAN CORP
International Classes:
A23L27/50; (IPC1-7): A23L1/238