Kikkoman Shoyu Co., Ltd.

Kikkoman Corporation

Mann's Wine Co., Ltd.

Kazuya Hayashi

Fumio Noda

Toshio Sakasai

Takashi Iwaasa

Takeji Mizunuma

Keitaro Mogi

Tamotsu Yokotsuka

Masazumi Watanabe

Akira Okuhara

Taihei Takezawa

Akio Hagiwara

Nobuyoshi Iguchi

Hideo Togawa

A process for producing a soy sauce characterized by adding a matured fruit wine must or a fruit wine to a matured soy sauce moromi mash or raw soy sauce and aging the mixture at room temperature for 3-20 days to expect their mutual interaction.

Process for producing a seasoning

In a method for producing a fermentation product which comprises inoculating a mold in a substrate and cultivating it, the improvement which comprises adding

Method of producing Koji products

An improved process for producing a salty seasoning by fermentation, wherein the improvement is characterized in that the feeding of raw materials, fermentation or ripening is carried out in the co-presence of potassium chloride and sodium chloride. As compared with the product obtained by a conventional process, the salty seasoning obtained by the above process has a better flavor and has a much lower sodium chloride content so that it is suitable for use in a low sodium diet.

Process for producing soy sauce or Miso

In a process for producing a solid koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce a solid koji for fermented food products, the improvement wherein at a certain time during a period of about 10 hours to about 20 hours after the inoculation of the koji mold, the cultivation system is subjected to a drying treatment to adjust its water content to about 30.+-.5%.

Process for producing solid koji

Producing koji for fermented food products by modifying an unmodified koji-substrate composed of a vegetable protein material and a vegetable carbohydrate material, inoculating a koji mold in the resulting modified koji-substrate, and cultivating it, wherein said cultivation is carried out in the presence of 0.1 to 1.2% by weight, based on the water content of the modified koji-substrate, of acetic acid added. This process is suitable for use in the manufacture of fermented foods such as soy sauce, miso, or sake.

Process for producing koji for fermented food products

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Kashiwa, Japan

Kazuya Hayashi