| 摘要 |
PURPOSE:To obtain soy sauce having aroma unique to Aspergillus.oryzae with hardly any extent of pateurization by preparing KOJI (yeast) using KOJI mold belonging to specific Aspergillus.oryzae, charging the resultant KOJI into a brewing tank, fermenting and aging the obtained mixture. CONSTITUTION:Defatted soybeans sprinkled with 50% water and parched and crushed wheat are mixed, then placed in a 1l-Erlenmeyer flask and sterilized at 120 deg.C for 40min under pressure. The resultant raw material is then cooled and KOJI mold of Aspergillus.oryzae with low productivity of alpha-amylase having an alpha-amylase activity within the range of 0.5-2.5X10<4> in a method for measuring the alpha-amylase activity is inoculated and mixed therewith to carry out culture at 28 deg.C for 48hr. The resultant KOJI is subsequently charged into a brewing tank with a saline solution in a suitable concentration, fermented and aged for 3-6 months to afford the aimed soy sauce. |
