| 摘要 |
PURPOSE:To prepare soy sauce of various grades, without increasing the melting facilitite, by malting a part of carbohydrate raw materials and protein raw materials. CONSTITUTION:Carbohydrate raw materials such as wheat, barley, rice, corn, etc., are mixed with protein raw materials such as soybean, defatted soybean, etc., at a proper ratio. The mixture is swollen, and malted by a conventional process. One part of the malt thus obtained is mixed with <=1.5pts. of the carbohydrate raw materials and/or the protein raw materials, and brewed by a conventional process. |
