| 摘要 |
PURPOSE:To produce a soy-like seasoning liquid having excellent taste and flavor and high quality, by contacting the hydrolyzed liquid of the soy-preparation raw material with immobilized lactobacillus cells and immobilized yeast cells at the same time under a specific condition. CONSTITUTION:A hydrolyzed liquid obtained by the enzymatic or chemical hydrolysis of the conventional raw material for the preparation of soy, is poured into a fermentation vessel containing immobilized lactobacillus cells and immobilized yeast cells, and treated at 5.7-7.0pH, preferably 5.5-6.5pH and 18- 28 deg.C, preferably 20-25 deg.C, for >=4hr, preferably 8-48hr while introducing an inert gas into the fermentation system. |
