BREWING OF SOY SAUCE AND EQUIPMENT THEREFOR

摘要

PURPOSE:To shorten a period of time for brewing soy sauce. CONSTITUTION:Unrefined soy is adjusted to 0-20 deg.C, put in a decomposition tank 20a and kept at 0-20 deg.C for 1-7 days. The unrefined soy discharged form the decomposition tank 20a is transferred to a decomposition tank 20b while heating at 20-40 deg.C by a double pipe heat exchanger 80 and kept here at 20-40 deg.C for 1-5 days. The undefined soy discharged from the decomposition tank 20b is further transferred to a decomposition tank 20c while heating at 40-60 deg.C by the double pipe heat exchanger 80 and kept here at 40-60 deg.C for 1-7 days to obtain digested soy. Then, the digested soy discharged from the decomposition tank 20c is transferred to a fermentation tank 12 while cooling at about <=30 deg.C. Lactobacilli or yeast fungi are added in high concentration to the digested soy and fermented and aged for about 1.5 months.