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Primary Examiner: Jones, Raymond N.
Assistant Examiner: Yeung, George C.
Attorney: Frishauf, Holtz, Goodman & Woodward

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Title: Method for preventing soy sauce from putrefaction

Abstract: A method for preserving soy sauce which comprises admixing therewith acetic acid and a salt of acetic acid, propionic acid, butyric acid, malic acid, tartaric acid, citric acid or lactic acid. The amount of the acid salt is in excess of the amount of acetic acid. The method provides a sufficient antiseptic effect without producing a sour taste and without greatly lowering the pH.

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Inventors: Shibata, Kunihiko (Aichi, JP)
Yamaguchi, Genji (Nagoya, JP)
Takeda, Kimio (Handa, JP)
Masai, Hiroshi (Handa, JP)

Application Number: 965911
Filing Date: 1978-12-04
Publication_date: 1980-12-23
Assignee: Nakano Vinegar Co., Ltd. (Handa, JP)
Primary Class(es): 426/335 426/330, 426/532, 426/589, 426/654
Other Classes:
US Patent Ref:

2593223	Apr, 1952	Trelease et al.	426/321.
3692534	Sep, 1972	Ueno et al.	426/331.
3711303	Jan, 1973	Luksas et al.	426/46.
3734748	May, 1973	Ueno et al.	426/331.
3899594	Aug, 1975	Nickerson et al.	426/321.
4028470	Jun, 1977	Hayashi et al.	426/589.
4076850	Feb, 1978	Nickerson et al.	426/335.
4115591	Sep, 1978	Noda et al.	426/46.
4117169	Sep, 1978	Noda et al.	426/46.

Other Refs: Other References: Yong et al., "Microbiology and Chemistry of Soy Sauce Fermentation", Advances in Applied Microbiology, vol. 17, pp. 157-194, 1974.
Smith et al., "Fermented Soybean Food Product", Soybeans: Chemistry and Technology, pp. 397-401, 1972.