Manufacturing method null of main brewing soy sauce

摘要

PURPOSE: To prepare a light-colored soy sauce having thick delicious taste comparable to an ordinary thick soy sauce by washing steamed soybeans with water to remove sugars, adding thermally denaturated carbohydrate raw material to the soybeans and subjecting to the malt-preparation and brewing by a genuine brewing method. ;CONSTITUTION: Soybean raw material is steamed and washed with water to remove ≥30wt.% of sugars. The processed soybean material is mixed with thermally denaturated carbohydrate raw material and the mixture is inoculated with Aspergillus and subjected to malt-preparation and brewing by a genuine brewing method. The color of soy sauce generated by increasing the amount of the soybean raw material can be removed by treating the soybean raw material with active carbon.;COPYRIGHT: (C)1995,JPO