PRODUCTION OF SALT-REDUCED SOY SAUCE-LIKE SEASONING

PURPOSE:To safely and readily obtain a salt-reduced soy sauce-like seasoning by adding a soybean protein-containing substance to a waste liquor of 'SHOCHU' (low-class distilled spirit) made of grains as a raw material, steaming or boiling the resultant mixture, cooling the mixture, reactin...

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Bibliographische Detailangaben
Hauptverfasser:	KOGANEMARU KAZUYOSHI, SARUNO RINJIRO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To safely and readily obtain a salt-reduced soy sauce-like seasoning by adding a soybean protein-containing substance to a waste liquor of 'SHOCHU' (low-class distilled spirit) made of grains as a raw material, steaming or boiling the resultant mixture, cooling the mixture, reacting soy sauce KOJI (yeast) therewith in a reduced salt concentration, transplanting soy sauce lactic acid bacteria, etc., thereto, brewing, aging and filtering the mixture and regulating the resultant product to specifications. CONSTITUTION:A soybean protein-containing substance is added to a waste liquor of 'SHOCHU' and the resultant mixture is steamed or boiled, cooled to 40-50 deg.C and reacted with soy sauce KOJI at a reduced salt content to provide a hydrolyzate with a high nitrogen content. Soy sauce lactic acid bacteria and soy sauce yeast are transplanted thereto, brewed, aged and filtered to afford a seasoning stock solution, which is then regulated to specifications and provide the aimed salt-reduced soy sauce-like seasoning.