| 摘要 |
The method comprises providing and mixing raw materials, converting valuable components of the raw materials by fermentation and/or by hydrolysis, separating solid contents, obtaining fluid by a whirlpool (1), and filtering the fluid obtained from the whirlpool. A first fermentation process is carried out for producing koji and the second fermentation process is carried out for producing moromi, which is cooked after separation of the solid contents such as hot break, which is removed at 80-100[deg] C. The moromi is introduced into a sedimentation tank. The method comprises providing and mixing raw materials, converting valuable components of the raw materials by fermentation and/or by hydrolysis, separating solid contents, obtaining fluid by a whirlpool (1), and filtering the fluid obtained from the whirlpool. A first fermentation process is carried out for producing koji and the second fermentation process is carried out for producing moromi, which is cooked after separation of the solid contents such as hot break, which is removed at 80-100[deg] C. The moromi is introduced into a sedimentation tank after the separation of the hot break of the fluid. The moromi is initiated tangential into the whirlpool in such away that a rotary flow forms itself in the whirlpool by which the hot break drops itself as turbid cone on the base of the whirlpool and the clear fluid is diverted from the whirlpool. The time duration after the cooking to the filtration is 0-2 days. The soya bean sauce is sterilized and pasteurized after the filtration through a short-term heating. |
