摘要 |
Process for preparing a soy 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 hydrolysed in aqueous suspension with the enzymes produced during the fermentation of the koji, a moromi is prepared by adding sodium chloride to the hydrolysed koji suspension, the moromi is left to ferment, it is pressed, the juice obtained is pasteurised and clarified. |
申请人 |
SOCIETE DES PRODUITS NESTLE S.A., VEVEY, CH |
发明人 |
BAJRACHARYA, RUPAK, VALENCIA, CAL. 91355, US;HO DAC, THANG, CH-1052 LE MONT S/LAUSANNE, CH;WOOD, ROBERT DUSTAN, CH-1052 LE MONT S/LAUSANNE, CH |