| 摘要 |
PURPOSE:Soybeans and wheat flour, as raw materials, are mixed, fed in layers, steamed with superheated steam and swelled by reducing pressure rapidly, then KOJI is made therefrom, thus producing soysauce of high quality efficiently. CONSTITUTION:Steeped soybeans and roasted and cooled wheat flour are mixed at a ratio of 5/5-6/4 and sent through the rotary valve 12 into the steamer 13 where the mixture is heaped up in layers and steamed with superheated steam of 7kg/cm<2> or lower pressure, then swelled by reducing the pressure rapidly in the tank 15 and cooled in the vacuum cooler 17. KOJI seeds are inoculated to the swelled product right before the outletting rotary bulb 18 from the seed tank with sterilized and pressurized air and the swelled product is made into KOJI in the tank 19. |
