| 摘要 |
PURPOSE: To produce the soy sauce which is equivalent in quality to a conventional fermentation soy sauce, in a short time by fermenting a mixture of heated soybeans and roasted wheat with seed koji-mold to produce an enzyme, hydrolyzing the koji in the form of its aqueous suspension with the enzyme while heating the suspension, adding salt to the resulting aqueous suspension to obtain moromi-mash, fermenting the moromi-mash and refining the fermented moromi-mash. CONSTITUTION: In this production, a mixture of heated soybeans and roasted wheat are fermented with seed koji-mold to produce koji and then, the koji in the form of its aqueous suspension is hydrolyzed with an enzyme formed in the fermentation process by the seed koji-mold, at 50 to 55 deg.C for 3 to 8hr, or preferably 4 to 6hr. Then, salt is added to the suspension obtained by the hydrolysis to obtain moromi-mash and the moromi-mash is fermented and thereafter, the fermented moromi-mash is pressed to form a liquid and the formed liquid is sterilized and clarified to produce the objective fermentation soy sauce. The production is effective in considerably shortening the fermentation process period and on the other hand, with this production, protein and carbohydrate are surely decomposed at a level equivalent to the decomposition level obtained with a traditional production and also, in the production, the fermentation time of moromi-mash can be reduced e.g. to about 4 to 8 weeks from 6 to 8 months of that in the traditional production. |
