PRODUCTION OF SOY SAUCE

PURPOSE:To obtain in high yield soy sauce of high nitrogen concentration, rich in oligosaccharides by removing the oligosaccharides in raw material defatted soybeans, heating the resultant residues, mixing them with carbohydrates followed by addition of malted rice and then a saline solution to carr...

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Bibliographische Detailangaben
Hauptverfasser:	KASHIWABARA MASAKI, KITADA OSAYOSHI, OMURA HARUKI, KATAOKA JIRO, IDA SANAE
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 obtain in high yield soy sauce of high nitrogen concentration, rich in oligosaccharides by removing the oligosaccharides in raw material defatted soybeans, heating the resultant residues, mixing them with carbohydrates followed by addition of malted rice and then a saline solution to carry out fermentation of unrefined sake type. CONSTITUTION:For example, the oligosaccharides and organic acids contained in raw material defatted soybeans are extracted with water or water-contg. alcohol, and the resulting residues are heated to make a denaturation. The resultant residues are incorporated with raw material carbohydrates (e.g. wheat at 10-20wt.%, based on the raw material defatted soybeans) and the mixture is inoculated with malted rice fungi to produce malted rice, to which a saline solution is then added to carry out fermentation of unrefined sake type, thus giving the objective say sauce.