| 摘要 |
PURPOSE:Cellulose is removed from the raw materials for soysauce, cellulase is added on the course of fermentation and sterilized wheat and soybean are used to prepare KOJI, thus providing a new soysauce brewing method that enables low-temperature fermentation, promoting the elusion of untrient components to increase the rate of soluble nitrogen utilization. CONSTITUTION:The starting material of vegetable protein (soybean) and that of hydrocarbon (wheat) are sterilized by heat treatment and cooled. Then, both of them are mixed in a tightly closed mixer and a germ-free KOJI seed is inoculated to the mixture. They are sent to the KOJI tank and germ-free conditioned air is sent to the tank to make KOJI. Then, the resultant KOJI is combined with sterilized low-concentration sodium chloride aqueous solution and charged in tightly closed fermentation tank. Cellulase, peptidase, lactic acid, and yeast are added to the tank to effect short-period fermentation. After the completion of fermentation, the MOROMI is transferred to the post-aging tank to complete the post aging. Then, the product is centrifuged at a high speed to effect separation into the solid and the liquid and the liquid is passed through a precise filter to remove the precipitate. |
