| 摘要 |
PURPOSE:To make soysauce having high sweetness which is naturally brewed out by preparing soysauce KOJI (malt) from soybean and wheat, fermenting the soysauce KOJI together with rice KOJI, and repeating the fermentation after adding new rice KOJI. CONSTITUTION:Soybeans and wheat are used to make soysauce malt and the malt is combined with rice malt and fermented in salt water to provide raw soysauce of high sweetness. Further, rice malt is added to the raw soysauce and fermented again. when a prescribed sweetness is reached, the mash is squeezed to collect the desired soysauce. The amount of the rice malt used is preferably 5 to 15vol.% based on the total materials. |
