| 摘要 |
PURPOSE:To make the fermentation of an unrefined soy and maturing period suitable, by kneading hydrated wheat flour fully, granulating the kneaded wheat flour under reduced pressure, and roasting the resultant granular material to give a moderate scorch coloring and a fine porous tissue in the granular material at the same time. CONSTITUTION:A wheat flour with a moderate ash content, e.g. 0.1% or more, is fully kneaded while hydrated, and the resultant kneaded material is then granulated under reduced pressure by the extrusion molding to give a granular material having about 2mm. diameter and about 5mm. length. The resultant granular material is then roasted to give a moderate scorch coloring and a fine porous tissue in the granular material at the same time. The resultant granular wheat material for preparing a KOJI contains no large air bubble due to the granulation under reduced pressure, and properties suitable for preparing the KOJI, particularly good water absorption characteristics are obtained because of the fine air bubbles formed in the tissue of the granular wheat material in the subsequent roasting step. The scorch coloring provides the coloring effects and deep flavoring effects on the soy sauce. |
