Kikkoman Shoyu Co., Ltd.

Kikkoman Corporation

Takeji Mizunuma

Kazuya Hayashi

Fumio Noda

Toshio Sakasai

Takashi Iwaasa

Tamotsu Yokotsuka

Keitaro Mogi

Akio Hagiwara

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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Noda, Japan

Takeji Mizunuma