STERILIZING METHOD OF KOJI AND BREWING METHOD OF SOY SAUCE THEREWITH

摘要

PURPOSE:To increase the nitrogen utilization and improve and stabilize the product quality, by sterilizing a KOJI for soy sauce with gamma rays of specific dose, and charging the sterilized KOJI into a brewing system. CONSTITUTION:A KOJI for soy sauce is irradiated with gamma rays of 200- 2,000 krad and sterilized, and the sterilized KOJI is then charged into a brewing system at a low salt content or high salt content to brew a soy sauce by the conventional method. Water is sprinkled over the KOJI to give a moisture content =37%, and mixed. The resultant mixture may be kept at a temperature not exceeding 57 deg.C for 2hr or longer, irradiated with gamma rays during the storing period and brewed to increase glutamic acid.