| 摘要 |
PURPOSE:An aqueous solution of naturally occurring active ionic calcium is used to produce low-salt content fermented soysauce containing naturally occurring water-soluble active ionic calcium necessary as a nutrient. CONSTITUTION:The raw material for soysauce, such as soybean or defatted soybean is dipped in or steeped with the aqueous solution of naturally occurring water-soluble active ionic calcium. Then, the resultant soybean is steamed at a pressure of 2kg/cm<2> and 125 deg.C for about 6min and rapidly cooled down to about 30 deg.C within 15-20min. The soybean is mixed with crushed wheat and made into soysauce KOJI at about 30 deg.C. The resultant KOJI is added to a saline solution containing naturally occurring active ionic calcium and 22% sodium chloride of about 19 Baume to prepare MOROMI. Further, when the pH becomes 5 several months later as the progress of MOROMI fermentation, the naturally occurring active ionic calcium is added to adjust the pH to 5.5- 6.0 and effect fermentation and aging. |
