| 摘要 |
PURPOSE:A KOJI (malt for making soysauce) that is prepared in usual hours and another young KOJI before sporulation are used to reduce the load on the KOJI-making facilities and energy consumption and make good-taste soysauce in high yield. CONSTITUTION:80-40% young KOJI that is made in 1/4-3/4hr of those necessary for making usual KOJI and formes prematured spores and 20-60% of usual KOJI made in a usually necessary hours are mixed, charged in a salt solution, fermented and aged in normal manners. |
