| 摘要 |
<p>A regulator for fermentation during the preparation of a soy sauce containing an alkali metal salt of gluconic acid; a soy sauce characterized by comprising an alkali metal salt of gluconic acid either alone or in combination with common salt; and a process for preparing a soy sauce, characterized by adding an aqueous solution containing an alkali metal salt of gluconic acid to koji for soy sauce before the step of mashing.</p> |
