ECSP900662A - PROCEDURE FOR THE PREPARATION OF A SOY SAUCE - Google Patents
PROCEDURE FOR THE PREPARATION OF A SOY SAUCEInfo
- Publication number
- ECSP900662A ECSP900662A EC1990000662A ECSP900662A ECSP900662A EC SP900662 A ECSP900662 A EC SP900662A EC 1990000662 A EC1990000662 A EC 1990000662A EC SP900662 A ECSP900662 A EC SP900662A EC SP900662 A ECSP900662 A EC SP900662A
- Authority
- EC
- Ecuador
- Prior art keywords
- koji
- procedure
- preparation
- soy sauce
- moromi
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 2
- 238000002360 preparation method Methods 0.000 title abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 239000007900 aqueous suspension Substances 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Procedimiento para la preparación de una salsa de soja, en el cual se prepara un koji por fermentación con un cultivo de koji, una mezcla de soja cocida y trigo tostado, se hidroliza el koji en suspensión acuosa con las enzimas producidas durante la fermentación del koji, se prepara un moromi adicionando cloruro sódico a la suspensión de koji hidrolizada, se deja fermentar el moromi, se prensa, se pasteuriza el jugo obtenido y se clarifica.Procedure for the preparation of a soy sauce, in which a koji is prepared by fermentation with a culture of koji, a mixture of cooked soybeans and toasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during the fermentation of the koji , a moromi is prepared by adding sodium chloride to the hydrolyzed koji suspension, the moromi is allowed to ferment, it is pressed, the juice obtained is pasteurized and clarified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EC1990000662A ECSP900662A (en) | 1990-08-22 | 1990-08-22 | PROCEDURE FOR THE PREPARATION OF A SOY SAUCE |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EC1990000662A ECSP900662A (en) | 1990-08-22 | 1990-08-22 | PROCEDURE FOR THE PREPARATION OF A SOY SAUCE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ECSP900662A true ECSP900662A (en) | 1991-07-08 |
Family
ID=42045619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EC1990000662A ECSP900662A (en) | 1990-08-22 | 1990-08-22 | PROCEDURE FOR THE PREPARATION OF A SOY SAUCE |
Country Status (1)
| Country | Link |
|---|---|
| EC (1) | ECSP900662A (en) |
-
1990
- 1990-08-22 EC EC1990000662A patent/ECSP900662A/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| MX172699B (en) | PROCEDURE FOR THE PREPARATION OF A SOY SAUCE | |
| CN1026457C (en) | Method for producing flavoring agent | |
| CN103734666B (en) | A kind of preparation method of rich peptide soy sauce | |
| KR20030005268A (en) | Cultured protein hydrolysate | |
| CO5221109A1 (en) | PROCESS TO PREPARE A HYDROLYZED ADERENCE | |
| AU7909300A (en) | Onion and garlic biohydrolysates and their use as natural flavourings | |
| CZ254897A3 (en) | Process for preparing aromatizing sauce by making use of smoked pig skin | |
| ES2210428T3 (en) | ALTRAMUC BASED DRESS SAUCE. | |
| CN111642728A (en) | A kind of preparation method and application of high-thickness chicken powder | |
| KR101664104B1 (en) | Method for Manufacturing Red-pepper Paste Using Rice Grain Syrup | |
| JPS5539725A (en) | Preparation of mayonnaise-like seasoning | |
| AU664782B2 (en) | Flavoured yeast extracts | |
| JP3508370B2 (en) | General purpose seasoning containing high glutamic acid | |
| KR100369841B1 (en) | The manufacturing method of soy sediment | |
| KR960013243A (en) | Method of manufacturing fermented food using pure cultured mushrooms | |
| NO933813D0 (en) | PROCEDURE FOR THE PREPARATION OF A SPIRIT Sauce | |
| JPH06125734A (en) | Production of protein seasoning solution | |
| CN105211243A (en) | A kind of beautifying face and moistering lotion biscuit | |
| EP1072676B1 (en) | Microbial culture with enhanced glutaminase activity and utilization thereof | |
| KR101815637B1 (en) | Manufacturing method of peptide natural seasoning containing microorganism white soybean | |
| JPS6287070A (en) | Production of seasoning solution by succinic fermentation | |
| JPH0799923A (en) | Production of seasoning | |
| KR20170018222A (en) | Composition comprising microoraganism having protease activity | |
| PH22020000033U1 (en) | Horn snail (telescopium telescopium) seasoning sauce | |
| KR20040082061A (en) | a soy sediment laws governing manufacture |