ENZYMATIC DIGESTION OF DEFATTED SOYBEAN AND PREPARATION OF SOY SAUCE

摘要

PURPOSE:To reduce the heat clouding of soy sauce and to increase the nitrogen utilization of unrefined soy, by steaming defatted soybeans at a high temperature for a short time in the presence of 1.0-3.0% oils or fats, and brewing the soy sauce using the resultant steamed product. CONSTITUTION:Soybeans defatted to an oil and fat content of 1.0-3.0% or soybeans having an oil and fat content of 1.0-3.0% and obtained by adding oil or fat such as soybean oil to commercially available defatted soybeans having an oil or fat content of 0.3-0.8%, are spinkled with about 120-150% water, and steamed for 10min-5sec with 1.5-8kg/cm2 saturated steam (about 128-176 deg.C). The product is subjected as it is to the enzymatic digestion to obtain an amino acid liquid or a seasoning liquid, or is mixed with steamed beans and roast and crushed wheat to make a KOJI (malted bean), which is mixed with saline water and ripened to obtain soy sauce.