| 摘要 |
PURPOSE:To improve the operation efficiency of a preparation facility and to effectively perform the quick ripening of a fermented food such as brewed liquor having excellent taste, flavor and discoloration resistance without deteriorating the quality by deaerating the food and ripening in a state having increased storage temperature. CONSTITUTION:The quick ripening of a fermented food such as soy sauce is carried out by deaerating the food to about 0.5ppm in terms of dissolved oxygen concentration and ripening the food in a state having increased storage temperature. |
