Brewing of soy sauce

  • Inventors:
  • Assignees: Pentel Kk
  • Publication Date: July 14, 1980
  • Publication Number: JP-S5592670-A

Abstract

PURPOSE: To prepare soy sauce having the quality, e.g. flavor or color, equal to that of natural preparation in a shorter time, by adding enzymes extracted from the wheat bran to the koji in charging and/or unrefined soy during the aging. CONSTITUTION: Enzymes, obtained by drying and pulverizing a precipitate deposited from an extract of wheat bran prepared with an organic solvent or salt under acidic conditions, are added to a mixture of soy sauce koji and salt solution in charging and/or unrefined soy during aging to prepare soy sauce according to the conventional method. COPYRIGHT: (C)1980,JPO&Japio

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