| 摘要 |
PURPOSE:To prepare light-colored fresh soy sauce in high yield of nitrogen component, by adjusting the pH of unrefined soy to a specific level, and carrying out the fermentation and ripening of the soy. CONSTITUTION:pH of unrefined soy obtained by thick or thin fermentation is adjusted to <=4.9 with an acid such as lactic acid, acetic acid, etc., and the soy is subjected to alcoholic fermentation and ripening. The pH adjustment is pref. carried out just before the alcoholic fermentation when the elution of nitrogen component by the protease of ''koji'' (malted rice) is almost finished. |
