METHOD FOR MANUFACTURING BREWED SOY SAUCE UNDILUTED LIQUID BEING HIGH TEMPERATURE ANALYZED

摘要

PURPOSE: A manufacturing method is provided to efficiently shorten a manufacturing process requiring a long time while manufacturing a brewed soy sauce undiluted liquid. CONSTITUTION: A manufacturing method for a soy sauce is composed of: cooking a defatted soybean for cooling; parching a wheat for mixing with the defatted soybean for parching; mixing the wheat mixture and a cyst of the Aspergillus oryzae or the Aspergillus sojae in a ratio of 1400:1 for making koji; heating a salt water for being a temperature of 35-60C for promoting the activation of a protein analyzing enzyme being in the koji; and aging the Sccharomyces rouxii OB-1 for putting a large amount. Therefore, the method can reduce the 6 months of manufacturing period to 2 months.