| 摘要 |
PURPOSE:To prepare nice concentrated soy sauce, by carrying out the boiling of raw material soybeans and preparation of ''koji'' in the same apparatus continuously, and charging a saline solution of low concentration into the apparatus to complete the fermentation in a short time. CONSTITUTION:After cleaning and absorbing 100-150% water, defatted soybeans are mixed with wheat flour roasted at 150-180 deg.C and cooled to 30 deg.C or below in a given proportion, charged into a cage, and steamed in an enclosed steaming ''koji'' preparing apparatus at 150 deg.C or above. The apparatus is then decompressed to the atmospheric pressure to expand the raw material mixture. The apparatus is then evacuated to suck a seed ''koji'' and inoculate the mixture with the seed ''koji''. Clean air of adjusted temperature and humidity is passed through the apparatus to take out the resultant soy sauce ''koji'', which is then mixed with a saline solution of low concentration and charged into a fermenter aseptically. The saline solution of low concentration is circulated and sprinkled in the initial period, and then stirring with air and heating are carried out. Yeasts, lactic acid bacteria and a concentrated saline solution are then added to the mixture to carry out the fermentation for about 1-3 months. The fermentation mixture is matured, and the cellulosic content is then dissolved. The resultant liquefied and matured unrefined soy is filtered to give the aimed soy sauce. |
