Soy sauce rich in organic acid
AssigneeKikkoman Corporation
InventorsAkira OHTA, Yoichi HANADA
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Abstract
An object of the invention is to provide a soy sauce with high palatability having a favorable taste while containing a large amount of lactic acid. The object is achieved by a soy sauce which has a lactic acid content of 2.5 w/v % or more and in which the lactic acid is not externally added, a method for manufacturing a soy sauce including a step of obtaining a soy sauce moromi soup by subjecting a soy sauce moromi to a solid-liquid separation treatment and a step of obtaining a soy sauce having a lactic acid content of 2.5 w/v % or more by subjecting the soy sauce moromi soup to lactic acid fermentation with a soy sauce lactic acid bacterium while adjusting to pH 5.0 to 7.0 using an alkaline agent and the like.
Claims6
A soy sauce which has a lactic acid content of 2.5 w/v % or more, wherein the lactic acid is not externally added.
A soy sauce which has a lactic acid content of 2.5 w/v % or more and which is a lactic acid fermented product of a pressed soup of a soy sauce moromi.
A method for manufacturing a soy sauce, including
- a step of obtaining a soy sauce moromi soup by subjecting a soy sauce moromi to a solid-liquid separation treatment and
- a step of obtaining a soy sauce having a lactic acid content of 2.5 w/v % or more by subjecting the soy sauce moromi soup to lactic acid fermentation with a soy sauce lactic acid bacterium while adjusting to pH 5.0 to 7.0 using an alkaline agent.
Dependencies are inferred from the claim text.