REDUCED-SALT MOROMI SOY SAUCE
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United States of America Patent
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Issued Date -
Jan 6, 2011
app pub date -
Dec 29, 2008
filing date -
Mar 26, 2008
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
A reduced-salt moromi soy sauce is free from synthetic preservatives, shows a high microbial stability even after prolonged storage, and has a mild soy sauce flavor. It becomes homogeneous merely by being shaken lightly and gently with the hands after being filled into a container and sustains the homogeneous state for over about 3 hours, and also facilitates filling into packaging containers and small containers (for example, a tabletop soy sauce bottle) and pouring from these containers. The reduced-salt moromi soy sauce is produced by adding common salt, ethyl alcohol, water, etc., to a soy sauce moromi paste, which is obtained by finely granulating soy sauce moromi and removing impurities therefrom, and adjusting the common salt concentration of the reduced-salt moromi soy sauce to 6 to 10% (w/v), the ethyl alcohol concentration thereof to 4 to 7% (v/v), and the viscosity thereof to 0.1 to 0.8 Pa·s.
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