| 摘要 |
PURPOSE:To prepare soy sauce having highly mild taste, by subjecting a raw soy sauce to a cell-level filtration to remove bacteria from the raw soy sauce while leaving enzymes in the sauce and aging the treated sauce at a specific temperature. CONSTITUTION:Raw soy sauce is subjected to a cell-level filtration with a cell-level filter such as a PVA filter to remove bacteria from the sauce while leaving enzymes in the sauce. The enzyme-containing raw soy sauce is aged at about 15 deg.C preferably for 1 month. |
