| 摘要 |
PROBLEM TO BE SOLVED: To produce novel soy sauce without a complicated or uneconomical production step, the soy sauce having; less fragrance peculiar to soy sauce which is derived from koji mold, soy sauce lactic acid bacteria and soy sauce yeast; good flavor; and a feeling of thickness.SOLUTION: Soy sauce koji and thermally denaturated soybeans and/or nonfat processed soybeans are fermented so that unrefined soy sauce may be 7-13 w/w% in salt content, and the temperature of the unrefined soy sauce is kept to be 43-60°C to prevent putrefaction due to unwanted bacteria and the action of soy sauce lactic acid bacteria and soy sauce yeast without dropping decomposition by the soy sauce koji. |
