SHORT-TERM BREWING METHOD FOR SOY SAUCE REDUCED IN PRECIPITATION OF LESS BY HEATING

摘要

PURPOSE: To provide the subject brewing method to prevent precipitation of lees problematic in the heating and filtration processes, etc., after completion of alcoholic fermentation process in the short-term brewing method for soy sauce. ;CONSTITUTION: Unrefined soy (for soy sauce brewing, in lactic acid fermentation, or alcoholic fermentation) at a time before lactic acid fermentation and before aging process after finishing alcoholic fermentation is incorporated with a small quantity of koji (esp. soy koji) to decompose proteins contributing to the precipitation of lees, taking advantage of the enzyme in the koji.;COPYRIGHT: (C)1993,JPO&Japio