| 摘要 |
PURPOSE: A producing method of sesame seed soy sauce using roasted and defatted sesame powder is provided to use protein koji obtained from the roasted and defatted sesame powder instead of using starch. CONSTITUTION: A producing method of sesame seed soy sauce using roasted and defatted sesame powder comprises the following steps: adjusting the moisture content of the steamed sesame powder or a mixture of the steamed sesame powder and a gelatinized farinaceous raw material into 35-50wt%; injecting aspergillus into the mixture to obtain protein koji; adding 1-10wt% of water or salt water into the protein koji, and fermenting the mixture for 24-72 hours at 0-15 deg C; adding salt into the fermented mixture, and heating the mixture for 40-60 deg C for fermenting for 48-72 hours; and adjusting the salinity of the fermented mixture into 15-20wt%, and aging the mixture for 20-60 days at 15-35 deg C. |
