| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for treating a raw material for soy sauce suitable for producing a light-colored soy sauce. SOLUTION: Soybeans or peeled soybeans are immersed in water to remove >=35% soluble saccharide division, then heated and denatured. When soy sauce brewing is carried out by using the raw material for soy sauce thus obtained, a light-colored soy sauce lighter in color than a conventional one and hardly to be darkened during preservation can be obtained. |
