| 摘要 |
PURPOSE: A method for manufacturing soy sauce using rice is provided to improve flavor of rice soy sauce and reduce ammonia odor produced from soy beans by using natural salts without other seasoning or salts. CONSTITUTION: A method for manufacturing soy sauce using rice comprises the following: washing rice 2 ~ 3 times and steaming the rice; cooling the rice to a temperature of 30 ~ 35°C; mixing the rice with Aspergillus oryzae and Aspergillus kawachii with a ratio of 1:1(w/w); inoculating mixed koji mold into the rice in koji making; making a saline solution with natural salt; and mixing the saline solution with rice koji. |
