| 摘要 |
PROBLEM TO BE SOLVED: To obtain a refermented soy sauce having clarity and condensed mellow fragrance of characteristic soy sauce. SOLUTION: In this method for producing a refermented soy sauce by feeding a koji for soy sauce to soy sauce, adding yeast to a prepared unrefined soy sauce, fermenting and aging the unrefined soy sauce, the temperature of the unrefined soy cause is consistently kept at 15-23 deg.C from the feed of the koji to the completion of fermentation and aging and at least 105 cells of low- temperature fermenting yeast capable of producing and accumulating >=2 vol.% ethyl alcohol in a culture solution/g of the unrefined soy sauce is added as the yeast to the unrefined soy sauce and used. |
