| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a strictly-brewed soy sauce having a good taste with full body, although its color is light, to provide a method for producing the same, and to provide a halotolerant lactobacillus capable of being used in the method. <P>SOLUTION: The strictly-brewed light-colored soy sauce has a chromaticity number of ≥40, when measured according to JAS analytical method, and a total nitrogen content of ≥1.2 %(w/v), and further contains a direct reducing sugar component in a ratio of ≥4.5 %(w/v) per 1.0 %(w/v) of the total nitrogen content. The method for producing the soy sauce comprises managing to keep a brewing temperature at 10-20°C, after raw materials are charged. The halotolerant lactobacillus belongs to Tetragenococcus halophilus and has such a characteristic that its growth reachs a stationary phase within two weeks, when the bacillus is cultured at 10-15°C by using such a culture medium as to have a total nitrogen content of ≥1.0 %(w/v) and a common salt content of ≥15 %(w/v) and to be controlled at a pH 5.5 to 7.0. <P>COPYRIGHT: (C)2004,JPO |
