PURPOSE:To produce a soy sauce having mellow taste free from ill odor and unagreeable taste, and preservable for a long period, by dehydrating an animal, fish, shellfish, etc. by the heat of hot oil, pressing and removing the oil therefrom, and decomposing the proteins with an acid to amino acids. CONSTITUTION:An animal, fish or shellfish (e.g. cuttlefish, bonito, chicken, pork, feather, or meat, bones, skin, guts, etc. of cattle, etc.) is put into a cooker containing an animal or vegetable oil, heated to 120-160 deg.C, and evacuated to effect the thermal dehydration. The raw material is taken out of the cooker, pressed to squeeze the oil, and then deoiled. The treated material is decomposed with hydrochloric acid or sulfuric acid under normal pressure by heating at about 100 deg.C to obtain amino acids. The product is optionally neutrallized with sodium carbonate, etc. to form salt, and the total concentration is adjusted to about 18% to obtain the objective amino acid soy. Since the ill odor and unagreeable taste are eliminated and water is removed by the preliminary oil-treatment, a soy sauce having mellow taste, free from ill odor and disagreeable taste, and preservable for a long period can be produced.
展开▼
