| 摘要 |
PURPOSE:To obtain the titled soy sauce in light color, slightly causing coloring by heating, having a weak smell and excellent drying properties, by adding a heated solution of salt to KOJI of soy sauce to prepare unrefined soy sauce, further mixing the unrefined soy sauce with yeast of soy sauce and maintaining the unrefined soy sauce in the state for fixed days. CONSTITUTION:A protein raw material and a carbohydrate raw material are denatured, a seed KOJI mold is inoculated into the denatured material and cultivated to give soy sauce KOJI. Then a heated solution of salt is added to the soy sauce KOJI to prepare unrefined soy sauce having 37-43 deg.C temperature and 8-12% salt concentration. Further simultaneously or after addition of the solution of salt, the soy sauce KOJI is mixed with >=10<5> based on 1g unrefined soy sauce of soy sauce yeast such as Saccharomyces rouxii. Then the prepared unrefined soy sauce is kept at 37-43 deg.C for 5-20 days to give the aimed soy sauce. |
