| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a simple process for producing a rich-flavor soy sauce utilizing operation steps of conventional methods for brewing soy sauce without requiring a special treatment at all. <P>SOLUTION: The process for producing the rich-flavor soy sauce comprises mixing soy sauce Koji and a saline solution, adding soy sauce and the soy sauce Koji at an appropriate point in time during the period of the fermentation and aging process and subsequently carrying out aging. The process is an extremely simple process performed simply by rearranging the conventional production operation steps of the soy sauce without requiring the special treatment at all. The resultant soy sauce is light-colored Honjyozo-shoyu (authentically brewed soy sauce) having a rich taste comparable to that of Saishikomi-shoyu (soy sauce prepared by aging regular soy sauce with soy sauce Koji) at ≥2 wt.% total nitrogen concentration, a flavor comparable to that of the regular soy sauce and mild saltiness. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
