| 摘要 |
PURPOSE:To prepare a low-salt light-colored soy sauce resistant to the darkening with sunlight in spite of low salt content by preparing a low-salt raw soy sauce having a prescribed salt concentration, heating the soy sauce at a relatively low temperature, cooling the heat-treated soy sauce and sterilizing the low-salt soy sauce at a high temperature for several seconds. CONSTITUTION:Soy malt is prepared by using soy preparation raw materials such as defatted soy bean and wheat and is fermented and aged by adding saline water to the malt. The aged unrefined soy is pressed to obtain a low-salt raw soy sauce having a salt concentration of 12-16% which is lower than the salt concentration of a thick soy sauce. The low-salt raw soy sauce is heated at about 80 deg.C, cooled and then sterilized at a high temperature (>=1000 deg.C) for several seconds to obtain the objective low-salt light-colored soy sauce. The prepared soy sauce is sufficiently sterilized and surely keeps its quality in spite of low salt concentration desirable from the viewpoint of health. |
