| 摘要 |
PURPOSE:To shorten fermentation period and improve flavor by preparing soy sauce using Aspergillus sojae having high citric acid content obtained from inoculation of Aspergillus oryzae having citric acid-generating and accumulating ability to raw material for KOJI making and culturing in specific condition. CONSTITUTION:A species of Aspergillus oryzae having citric acid-generating and accumulating ability is inoculated to raw material for KOJI making. As the condition of initiation of KOJI making, initial water content X of KOJI material and KOJI making temperature Y are set in ranges expressed by formula I and formula II, formula III and formula IV, formula V and formula VI or formula VII and formula VIII and said KOJI material is cultured at said temperature condition to prepare KOJI containing >=0.8wt.% citric acid to dried KOJI and having pH4.7-6.5. Next, resultant KOJI is put into fermentation tank together with salt water, fermented and ripened to prepare soy sauce. By said method, alcoholic fermentation with yeast is immediately performed and fermentation period is able to be shortened as mixed with KOJI of high citric acid content having a slight bacterium pollution. |
