| 摘要 |
PURPOSE:To carry out the brewing of soy, in a short time, by fermenting or digesting unrefined soy, adding a specific amount of lactobacillus to the soy, keeping the soy at a specific temperature for a specific period, and subjecting the product to a combination of the process for adding yeast, the process for decreasing the amount of the yeast, and the process for aging the soy. CONSTITUTION:Unrefined soy is fermented or digested, and added with 10<7>-10<8> cells of lactobacillus per 1g of the unrefined soy, and subjected to the lactic fermentation at 15-20 deg.C for 10-20 days. After the fermentation, the soy is added with 10<6>-10<8> cells of yeast per 1g of the unrefined soy, and subjected to the alcoholic fermentation at 20-25 deg.C for 10-15 days. In the third step, the unrefined soy is treated at 32-36 deg.C to decrease the number of the yeast cells to <=10<6> per 1g of the unrefined soy, and in the fourth step, the unrefined soy is aged at 25-35 deg.C for 30-50 days. Soy sauce similar to the naturally brewed soy can be prepared by this process in a short time. |
