| 摘要 |
PURPOSE:To shorten the periods of raw material treatment, malt-preparation and fermentation by adding common millet, barnyard millet or Italian millet as a starch raw material to sesame as a protein raw material to effect the expansion and denaturation of the sesame, inoculating a seed malt to the mixture and charging into saline water. CONSTITUTION:A protein raw material and a starch raw material are subjected to expansion denaturation, inoculated with a seed malt and the product is charged into saline water to produce soy sauce. In the above conventional process for the production of soy sauce, sesame or defatted sesame is used as the protein raw material and a material selected from common millet, barnyard millet and Italian millet is used as the starch raw material and the materials are mixed with each other at a weight ratio of 1:(0.5-5.0) to obtain a sesame-containing soy sauce. Since the shape of the sesame or defatted sesame used as the protein raw material is powder or small granule, the water-absorption time can be shortened to effect the ready permeation of water to the core of the sesame and consequently to attain uniform steaming of the material. Since the common millet, barnyard millet and Italian millet used as the starch raw material is small particles, the gelatinization can be carried out simply by hot-air drying without using the boiling process or crushing process which is necessary in the gelatinization of wheat. |
