| 摘要 |
The purpose of the present invention is to provide brewed soy sauce that has light color and reduced smell but has robust taste. In the brewed soy sauce of the present invention, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are 0.1% (w/v) or more respectively. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5 - 5.5. This soy sauce is obtained as follows. First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to Candida genus is added to the mixture. Then, the fermentation is matured. |
