| 摘要 |
PURPOSE:To impart intestine-controlling function and cholesterol level suppressing function to soy sauce without changing the taste by adding seed malt to a mixture of roasted and crushed wheat and cooked and defatted soybeans, etc., and mixing with saline water, fermenting the mixture after adding chitosan to the system and filtering the fermentation product with a filter press. CONSTITUTION:Seed malt is added to a mixture of roasted and crushed wheat and cooked and defatted soybeans or cooked whole soybeans and proliferated. The obtained malt is mixed with saline water, charged to a tank, subjected to lactic acid fermentation at 12-16 deg.C and a main fermentation at 18-28 deg.C, aged at a temperature slightly lower than the main fermentation temperature and filtered with a filter press. In the above process, chitosan is added in the aging process to obtain the objective chitosan soy sauce. |
