摘要 |
PURPOSE:When the raw materials swollen with water are made into ''koji'' and the soysauce fermentation is started using the koji, the pH of the mash is adjusted so as to activate the growth of lactic bacteria, thus producing soysauce of very good taste as well as good flavor and color. CONSTITUTION:Usual raw materials for soysauce are swollen with water under high-temperature and high-pressure conditions and made into ''koji''. The koji is mixed with salt and water and the soysauce fermentation is started wherein the pH of the mixture is adjusted to 5.6-6.2 and other operations are done in the same manner as usual. The pH adjustment is conducted by adding an alkali agent such as sodium bicarbonate or sodium hydroxide to the mash, when the fermentation is started or adding the alkali to the raw materials before or after they are swollen. |