| 摘要 |
Process for preparing a soy sauce, in which a koji is prepared by fermentation, with a koji culture, of a mixture of cooked soya and roasted wheat, the koji is hydrolysed in aqueous suspension with the enzymes produced during the fermentation of the koji, a moromi is prepared by adding sodium chloride to the hydrolysed koji suspension, the moromi is left to ferment, it is pressed, the juice obtained is pasteurised and clarified. |
