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US 5,665,407 AGranted
Process for the production of light-colored seasoning liquors
AssigneeNisshin Flour Milling Co., Ltd.
InventorsSadao Nagata, Shigeru Endo, Keiichi Kishi
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Abstract
A process for the production of a light-colored seasoning liquor, which comprises forming a koji-making and fermenting material from a blend material of (A) 90-70% by weight of a material consisting of 25-100% by weight of gluten and 75-0% by weight of wheat and (B) 10-30% by weight of soybeans, and then carrying out subsequent koji-making and fermentation steps by a conventional method to form a fermented koji product, which is then squeezed to obtain the seasoning liquor.
Claims8
A process for the production of a light-colored seasoning liquor, which comprises the steps of:
- forming a koji-making material comprising a blend material of (A) 90-70% by weight of a material consisting of 25-100% by weight of gluten and 75-0% by weight of wheat and (B) 10-30% by weight of soybeans, all percentages by weight being on a dry basis;
- adding a seed koji to the koji-making material to obtain a koji product;
- adding to the koji product an aqueous solution of common salt to form a salt-containing koji product;
- fermenting the salt-containing koji product;
- and then
- squeezing the fermented koji product to obtain a light-colored seasoning liquor.
3 more elements
Dependencies are inferred from the claim text.