专利名称：BREWED SOY SAUCE AND METHOD OF PRODUCING THE BREWED SOY SAUCE
游泳好学吗发明人：TOYOSHIMA, Yoshiyuki,MIURA, Kaori,MOGI, Yoshinobu
申请号：JP2014/002894
申请日：20140530
公开号：WO2014/192315A4
公开日：
5个数字
做手工灯笼20150219
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专利附图：
摘要：The purpo of the prent invention is to provide brewed soy sauce that has light color and reduced smell but has robust taste. In the brewed soy sauce of the
洗衣机不能甩干prent invention, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are 0.1% (w/v) or more respectively. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5 - 5.5. This soy sauce is obtained as follows. First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to Candida genus is added to the mixture. Then, the fermentation is matured.
申请人：YAMASA CORPORATION
地址：10-1, 2-chome Araoicho, Choshi, Chiba 2880056 JP
国籍：JP
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敛阴代理人：MASUTANI, Tsuyoshi
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