| 摘要 |
PURPOSE:To produce soy sauce having high alcohol content and excellent flavor by adding the soy yeast that is separately cultured and to on the latter half of the logarithmic growh period to the medium of lactic acid fermentation at an adequate period. CONSTITUTION:The koji is prepared by a usual method and the prepared soy mash is subjected to lactic acid fermentation. AT an adequate time when preferably the pH of the mash reaches 5.5-4.7, soy yeast that is separately cultured and on the latter half of logarithmic growth period is added to the fermentation medium so that preferably number of cells of the yeast becomes 10<5>-10<6>/ml of the mash, then aeration is carried out within 3 days, then the fermentation is anaerobically effected. |
