JPS5664765A - Preparation of soy sauce using protein of rice - Google Patents

Preparation of soy sauce using protein of rice

Info

Publication number
JPS5664765A
JPS5664765A JP14033379A JP14033379A JPS5664765A JP S5664765 A JPS5664765 A JP S5664765A JP 14033379 A JP14033379 A JP 14033379A JP 14033379 A JP14033379 A JP 14033379A JP S5664765 A JPS5664765 A JP S5664765A
Authority
JP
Japan
Prior art keywords
rice
raw material
soy sauce
substance
protein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP14033379A
Other languages
Japanese (ja)
Inventor
Kunio Himeno
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
OKAYAMAKEN
Okayama Prefectural Government
Original Assignee
OKAYAMAKEN
Okayama Prefectural Government
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by OKAYAMAKEN, Okayama Prefectural Government filed Critical OKAYAMAKEN
Priority to JP14033379A priority Critical patent/JPS5664765A/en
Publication of JPS5664765A publication Critical patent/JPS5664765A/en
Pending legal-status Critical Current

Links

Landscapes

  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: To preparing soy sauce using a residue remained after removing juice from a hydrolyzed starchiness of rice or rice bran, to obtain soy sauce from rice as a raw material, by making a ratio of a substance with a high protein to the nitrogen ingradient of the whole raw material a specific value.
CONSTITUTION: Soy sauce is obtained conventionally by using a raw material having not less than 50wt% based on the total nitrogen ingredient of the raw material of a substance with a high protein content prepared as a residue after removing juice form a starchiness of rice or rice bran hydrolyzed by amylase and a protein substance prepared as a solid part after squeezing juice from a fermentation solution of alcohol utilizing rice or rice bran as a raw material.
COPYRIGHT: (C)1981,JPO&Japio
JP14033379A 1979-10-29 1979-10-29 Preparation of soy sauce using protein of rice Pending JPS5664765A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14033379A JPS5664765A (en) 1979-10-29 1979-10-29 Preparation of soy sauce using protein of rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14033379A JPS5664765A (en) 1979-10-29 1979-10-29 Preparation of soy sauce using protein of rice

Publications (1)

Publication Number Publication Date
JPS5664765A true JPS5664765A (en) 1981-06-02

Family

ID=15266378

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14033379A Pending JPS5664765A (en) 1979-10-29 1979-10-29 Preparation of soy sauce using protein of rice

Country Status (1)

Country Link
JP (1) JPS5664765A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013059298A (en) * 2011-09-14 2013-04-04 Sugiyo:Kk Soy sauce-like seasoning and manufacturing method therefor

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013059298A (en) * 2011-09-14 2013-04-04 Sugiyo:Kk Soy sauce-like seasoning and manufacturing method therefor

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