초록 ▼

A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during fermentation of the koji, a moromi is prepared by addition of sod

A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.

대표청구항 ▼

A process for producing soya sauce comprising: mixing water with a koji to form an aqueous koji suspension; heating the koji suspension at a temperature of from 45°C. to 60°C. for from 3 hours to 8 hours for hydrolyzing the koji and producing a hydrolyzed koji suspension; adding sodium chloride to t

A process for producing soya sauce comprising: mixing water with a koji to form an aqueous koji suspension; heating the koji suspension at a temperature of from 45°C. to 60°C. for from 3 hours to 8 hours for hydrolyzing the koji and producing a hydrolyzed koji suspension; adding sodium chloride to the hydrolyzed koji suspension to prepare a moromi and fermenting the moromi; pressing the fermented moromi to obtain a liquor; pasteurizing the liquor; and clarifying the pasteurized liquor to obtain a soya sauce.