| 摘要 |
PURPOSE:To make it possible to carry out rapid brewing of soy sauce by affecting highly efficient fermentation, feeding a brewed solution from which sterilized lees, lactic acid bacteria, etc., are removed to a first immobilized microorganism reactor and a fermented solution from which yeast for alcohol fermentation is removed to a second immobilized microorganism reactor. CONSTITUTION:A piping 7 communicated with a lee settling auxiliary tank 6, a blender 8 and a heater 9 are set between a stock solution receiving tank 1 and a separating tank 2 and a second heater 10 is laid between a first immobilized microorganism reactor 3 and a separating tank 4. A raw material for producing soy sauce is enzymatically hydrolyzed, subjected to lactic acid fermentation, pressed and filtered to give a brewed solution. The brewed solution is stored in a storage tank 1, various bacteria are sterilized by the heater 9, lees, etc., are removed by the blender 8 from the brewed solution, which is sent to the reactor 3 and an alcoholic component is formed by yeast for alcohol fermentation. The yeast for alcohol fermentation is sterilized by the heater 10, the fermented solution is fed to a second immobilized microorganism reactor 5 and then a fragment component is formed by after-aging fermentation. |
