| 摘要 |
PROBLEM TO BE SOLVED: To provide a Koji mold that can reduce the consumption of carbohydrates during the Koji making without the reduction in the productivity of various kinds of enzymes necessary for making soy sauce, for example, α-amylase and provide a method of producing soy sauce of good flavor by use of the Koji mold. SOLUTION: A Koji mold belonging to Aspergillus oryzae that is resistant to deoxysaccharide and consumes a reduced amount of starting carbohydrates during the Koji making, or the Koji mold is characteristically used to prepare Koji and the resultant Koji is fermented and matured to prepare soy sauce. |
