发明名称 PRODUCTION OF SOYSAUCE
摘要 PURPOSE:When the raw materials swollen with water are made into ''koji'' and the soysauce fermentation is started using the koji, the pH of the mash is adjusted so as to activate the growth of lactic bacteria, thus producing soysauce of very good taste as well as good flavor and color. CONSTITUTION:Usual raw materials for soysauce are swollen with water under high-temperature and high-pressure conditions and made into ''koji''. The koji is mixed with salt and water and the soysauce fermentation is started wherein the pH of the mixture is adjusted to 5.6-6.2 and other operations are done in the same manner as usual. The pH adjustment is conducted by adding an alkali agent such as sodium bicarbonate or sodium hydroxide to the mash, when the fermentation is started or adding the alkali to the raw materials before or after they are swollen.
申请公布号 JPS572658(A) 申请公布日期 1982.01.08
申请号 JP19800075823 申请日期 1980.06.05
申请人 NISSHIN FLOUR MILLING CO 发明人 MOTOI HIROBUMI;WATANABE YASUHISA;OGAWA GENGO;KISHI KEIICHI
分类号 A23L27/50 主分类号 A23L27/50
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