| 摘要 |
A method of producing soy sauce of superior quality by means of a large capacity closed-type tank in mass production and in a relatively short time, is characterized by the following steps in a soy sauce brewing method: charging soy sauce moromi into a closed large capacity tank provided with a hollow inner cylinder for circulation of moromi, adding enzyme to the system, on one hand feeding inert gas including the necessary minimum amount of oxygen, on the other hand degasing the fermentation system resulting in reduced pressure or vacuum at the top portion of the tank, removing carbon dioxide gas and thus promoting circulation and fermentation of moromi, and reutilizing the useful volatile constituent.
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