| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing light color soy sauce decreased in oxidation browning and heating deepened color. <P>SOLUTION: This method for producing the soy sauce comprises preparing soy sauce koji using Aspergillus oryzae highly assimilating hemicellulose constituent sugar, fermenting and maturing by a normal method the soy sauce koji thus obtained. The soy sauce brewed by the method has an extremely light color, and is equal to normal soy sauce in sense. The soy sauce hardly becomes browning by oxidation and deepens color by heating, suppresses deepened color even in a long term preservation and has excellent characteristics even as, for instance, processing soy sauce which disfavors coloring. <P>COPYRIGHT: (C)2007,JPO&INPIT |
