US3937844A
Expired / Lapsed
US
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Process for producing processed low salt soybean paste
Assignee: Shinshu Miso KK
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Filing: 1974-12-20
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Granted: 1976-02-10
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Expires: 1994-12-20
Abstract
Abstract An improved process for producing soy bean paste miso by adding lactic acid at the early stage of fermentation to effect lowering of the pH, thereby resulting in a salt content of less than 10%.
Inventors
- 👤 Masakuni Koyama
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 10:02
CPC Classifications
A; A23; A23L; A23L11/00; A23L11/50; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
87 words
In a process for producing a fermented miso soybean paste including the steps of: a. fermenting an aqueous cooked paste containing soybeans with yeast in the presence of salt, and b. brewing and ripening the paste, the improvement comprising adding from 0.05-0.5% lactic acid to the soybean paste at the initiation of fermentation step (a) thereby lowering the pH of the paste and maintaining the fermentation at a temperature of 15°-35°C thereby producing a soybean paste having a salt content less than 10% and devoid of deterioration.
Claim 2
Dependent Claim
87 words
In a process for producing a fermented miso soybean paste including the steps of: a. fermenting an aqueous cooked paste containing soybeans with yeast in the presence of salt, and b. brewing and ripening the paste, the improvement comprising adding from 0.05-0.5% lactic acid to the soybean paste at the initiation of fermentation step (a) thereby lowering the pH of the paste and maintaining the fermentation at a temperature of 15°-35°C thereby producing a soybean paste having a salt content less than 10% and devoid of deterioration.
Claim 3
Dependent Claim
12 words
The process of claim 1 wherein about 0.3% lactic acid is added.
Claim 4
Dependent Claim
74 words
In a process of producing a fermented miso soybean paste including fermenting an aqueous cooked soybeancontaining paste with a fermenting yeast source and in the presence of salt and allowing the fermentation to continue to produce a soybean-containing miso paste product, the improvement comprising adding to the initial fermentation mixture from 0.05-0.5% lactic acid, the fermentation thus producing a low salt miso product having a salt content less than 10% and free from spoilage.
Claim 5
Dependent Claim
74 words
In a process of producing a fermented miso soybean paste including fermenting an aqueous cooked soybeancontaining paste with a fermenting yeast source and in the presence of salt and allowing the fermentation to continue to produce a soybean-containing miso paste product, the improvement comprising adding to the initial fermentation mixture from 0.05-0.5% lactic acid, the fermentation thus producing a low salt miso product having a salt content less than 10% and free from spoilage.
Claim 6
Dependent Claim
12 words
The process of claim 3 wherein about 0.3% lactic acid is added.
References Cited (Backward Citations)
US2967108A
Cited
US3660111A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-02-09 | 1979-08-11 | 1980-02-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-02-09 | 1983-08-11 | 1984-02-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-02-09 | 1987-08-11 | 1988-02-10 | $7700.00 | Window Closed / Lapsed |