Soy sauce-like liquid seasoning and method for producing same

a liquid seasoning and soy sauce technology, applied in the field of saltfree or lowsalt soy saucelike liquid seasoning, can solve the problems of high cost due to the long desalting process, adverse effect on flavor, bitterness and harsh taste, etc., and achieve low sodium ion concentration, no contamination, and desirable taste and aroma.
US20190008194A1Inactive Publication Date: 2019-01-10KIKKOMAN CORP
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Patent Information

Authority / Receiving Office
US · United States
Current Assignee / Owner
KIKKOMAN CORP
Publication Date
2019-01-10
Estimated Expiration
Not applicable · inactive patent
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Abstract

Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.
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Description

TECHNICAL FIELD

[0001] The present invention relates to a salt-free or low-salt soy sauce-like liquid seasoning, and to a method for producing such a soy sauce-like liquid seasoning.BACKGROUND ART

[0002] The traditional method of producing Japanese soy sauce follows the following steps. A mixture of boiled soybeans and roasted wheat is inoculated with a koji mold to make a soy sauce koji. The mixture is brewed with high-concentration saline to produce a moromi (moromi-mash), which is then fermented and matured for an extended time period of several months to a year. The high-concentration saline is used mainly to inhibit growth of putrefactive bacteria. However, there have been concerns over the possible link between excessive intake of salt and high-blood pressure, renal disease, or the like, and there is an increasing demand for a soy sauce with reduced salt (low sodium content).

[0003] With regard to a method for producing a salt-free or low-salt soy sauce, an indirect production metho...

Claims

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