| 摘要 |
PURPOSE: A manufacturing method for soy sauce with the improved palatability is provided to extend the storage period using Hovenia dulcis, and improve the antioxidant vitality, the detoxification, and the bioactivity. CONSTITUTION: A soybean block is produced by boiling cereals(S1). The soybean block and Hovenia dulcis leaves are soaked in a saline solution(S2). The soaked mixture is fermented and aged(S3). Crude liquid of the soy sauce is obtained by separating the liquefied soy sauce through a first filtering process(S4). The crude liquid of soy sauce is sterilized, concentrated, and secondly filtered(S5). The saline solution used in the previous process is 250-350 parts by weight for 100 parts by weight of fermented soybean block. The Hovenia dulcis leaves used in the previous process is 1-2 parts by weight for 100 parts by weight of the saline solution. The fermented soybean paste is inoculated with a spawn, and dried with warm air of 45 deg. C. The fermented soybean pasts has the molded size of 500-1,800cm^2.
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