Soya sauce

Details Soya sauce Soya sauce

A - Human Necessities

23

L

99/142

A23L 1/238 (2006.01) A23L 1/20 (2006.01)

Patent

CA 2023474

A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes pro- duced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.

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