| 摘要 |
PURPOSE:To produce a seasoning solution having a good flavor efficiently in a short period, by pringing a solution of a hydrolyzate of a raw material for manufacturing soy sauce having an adjusted pH into contact with immobilized yeast bodies for the soy sauce, and bringing the resultant yeast fermentation liquor into contact with immobilized lactic acid bacterial bodies for the soy sauce. CONSTITUTION:An enzymically or chemically hydrolyzed raw material for manufacturing soy sauce or amino acid fermentation liquor and/or nucleic acid fermentation liquor or a mixture thereof with a saccharide is adjusted to give a liquid of 4.0-9.0pH if the pH thereof is not 4.0-9.0. The resultant liquid is then brought into contact with immobilized yeast bodies for manufacturing soy sauce prepared by immobilizing the yeast for the soy sauce by the conventional method for >=1hr or further filtered to give a yeast fermentation liquor, which is then brought into contact immobilized lactic acid bacterial bodies obtained by immobilizing lactic acid bacteria for the soy sauce by the conventional method for >=30min or further filtered to give a seasoning solution. According to the above-mentioned method, the fermentation efficiency by the yeast bodies and lactic acid bacteria for the soy sauce can be remarkably improved, and the aimed seasoning solution having a good flavor can be efficiently obtained in a short period. |
