| 摘要 |
PROBLEM TO BE SOLVED: To obtain a soy sauce which can enhance the health and is suitable for a seasoning, for example, a soup stock for Kyoto style cooking by formulating an extract of sea tangle to soy sauce produced in the usual way or by using sea tangle as one of raw materials in the fermentation of soy sauce. SOLUTION: This soy sauce is prepared by formulating a sea tangle extract prepared by cutting sea tangle into pieces, soaking the pieces in water for about 1 hour, then extracting them at 80-90 deg.C for 1hour, removing the pieces of sea tangle, and formulating the extract to the soy sauce prepared in a usual manner, or by making sea tangle into a powder or extract and admixing it to soy sauce on the way of its fermentation, for example, when soy beans are malted, unrefined mash is prepared (by adding salt and water), or the mash is squeezed. The weight of the sea tangle as a raw material ranges from 1/50 to 1/20 based on the whole weight of the protein raw material and the starch raw material in the soy sauce and the objective sea tangle-containing soy sauce can enhance health and is useful as a seasoning. |
