JPS60256362A - Preparation of alkaline soy - Google Patents
Preparation of alkaline soyInfo
- Publication number
- JPS60256362A JPS60256362A JP59112799A JP11279984A JPS60256362A JP S60256362 A JPS60256362 A JP S60256362A JP 59112799 A JP59112799 A JP 59112799A JP 11279984 A JP11279984 A JP 11279984A JP S60256362 A JPS60256362 A JP S60256362A
- Authority
- JP
- Japan
- Prior art keywords
- alkaline
- soy
- soy sauce
- liquid
- wood ash
- 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.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はアルカリ性醤油の製造法に関するもので、大豆
、小麦、塩水を原料として醸造した醤油諸法に木灰を加
えてカリ、カルシュラム等の成分を浸出させた後、路床
を圧搾して固液分離すると共に、該液体にさらに赤酒を
混和したことを特徴とするアルカリ性醤油の製造法を要
旨とするものであって、即ち大豆（脱脂大豆を含む）、
小麦、塩水を原料として醸造した醤油諸法に木灰を加え
て木灰中に含有するカリ、カルシュラム等を浸出させて
醤油諸法にアルカリ性をもたせた後に、醤油諸法を圧搾
し固体と液体（醤油）とに分離する。次にこの分離した
アルカリ性の液体（醤油）の塩分を減少するため又この
アルカリ性の醤油の防腐のため又このアルカリ性の醤油
の調味効果を増大するために塩分、窒素等の成分を含有
しない従来周知の赤酒をこのアルカリ性醤油に混和して
低塩で且つアルカリ性を有するアルカリ性醤油の製造法
である。Detailed Description of the Invention The present invention relates to a method for producing alkaline soy sauce, in which wood ash is added to soy sauce brewed using soybeans, wheat, and salt water as raw materials to leach out components such as potash and calsulam. The gist of this is a method for producing alkaline soy sauce, which is characterized by squeezing the bed to separate solid and liquid, and further mixing red sake with the liquid, that is, soybeans (including defatted soybeans),
Wood ash is added to soy sauce brewed using wheat and salt water as raw materials to leach out the potash, calsulam, etc. contained in the wood ash, making the soy sauce alkaline. ) and separate. Next, in order to reduce the salt content of this separated alkaline liquid (soy sauce), to preserve the alkaline soy sauce, and to increase the seasoning effect of this alkaline soy sauce, it is known that it does not contain ingredients such as salt and nitrogen. This is a method for producing alkaline soy sauce that is low in salt and has alkalinity by mixing red sake with this alkaline soy sauce.
次に実施例により本発明を詳述する。Next, the present invention will be explained in detail with reference to Examples.
実施例
大豆、小麦、塩水を原料として醸造した醤油諸法１００
０Ｆに木灰１０２を加えカリ、カル７ユウム等の成分を
充分浸出させた後に、醤油諸法を圧搾しアルカリ性醤油
７５−と固体とに分離する。次にこのアルカリ性醤油７
５ｒｎｔに赤酒２５−を混和Ｉ、７て塩分１２．８でア
ルカリ度１ｏの醤油を得る。Examples 100 methods of soy sauce brewed using soybeans, wheat, and salt water as raw materials
After wood ash 102 is added to 0F to sufficiently leach out components such as potash and potassium, the soy sauce is compressed and separated into alkaline soy sauce 75- and solids. Next, this alkaline soy sauce 7
Mix 25 liters of red sake with 5rnt and mix to obtain soy sauce with a salt content of 12.8 and an alkalinity of 1o.
次にこのようにして得たアルカリ性醤油と従来の醤油（
生揚）との成分の比率を対比する。Next, the alkaline soy sauce obtained in this way and the conventional soy sauce (
Contrast the ratio of ingredients with that of ``Namaage''.
上述のように本発明によるアルカリ性醤油は従来の生揚
（醤油）に比ベアルカリ度が高いので、酸性蛋白質の多
い肉や魚料理に最適であり、又塩分は従来の生揚（醤油
）に比べ低塩であるから健康によい。又アルカリ性醤油
はアルコール度が高いので腐敗することがなく、又糖分
が高いので調味効果を増大できる等の幾多の優れた効果
を奏することができる。As mentioned above, the alkaline soy sauce of the present invention has a higher alkalinity than conventional Naimaage (soy sauce), so it is ideal for meat and fish dishes containing a lot of acidic protein, and it has a lower salt content than conventional Naimaage (Soy sauce). Therefore, it is good for your health. Also, since alkaline soy sauce has a high alcohol content, it will not spoil, and since it has a high sugar content, it can have many excellent effects such as increasing the seasoning effect.
Claims (1)
を加えて、カリ、カルシュラム等の成分を浸出させた後
圧搾して固液分離すると共に、該液体にさらに赤酒を混
和したことを特徴とするアルカリ性醤油の製造法。Wood ash is added to soy sauce brewed using soybeans, wheat, and salt water as raw materials to leach out ingredients such as potash and calsulaum, and then pressed to separate solid and liquid, and red sake is further mixed into the liquid. A unique method for producing alkaline soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59112799A JPS60256362A (en) | 1984-06-01 | 1984-06-01 | Preparation of alkaline soy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59112799A JPS60256362A (en) | 1984-06-01 | 1984-06-01 | Preparation of alkaline soy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60256362A true JPS60256362A (en) | 1985-12-18 |
| JPH0116467B2 JPH0116467B2 (en) | 1989-03-24 |
Family
ID=14595806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59112799A Granted JPS60256362A (en) | 1984-06-01 | 1984-06-01 | Preparation of alkaline soy |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60256362A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1010373A3 (en) * | 1998-11-24 | 2000-12-20 | Sugino Tetsuya | Seasoning, texture improver and drip inhibitor |
-
1984
- 1984-06-01 JP JP59112799A patent/JPS60256362A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1010373A3 (en) * | 1998-11-24 | 2000-12-20 | Sugino Tetsuya | Seasoning, texture improver and drip inhibitor |
| US6299927B1 (en) * | 1998-11-24 | 2001-10-09 | Minoru Noda | Seasoning, texture improver and drip inhibitor |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0116467B2 (en) | 1989-03-24 |
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