QUICK BREWING OF SOY SAUCE WITH LOW SALT CONTENT

摘要

PURPOSE:To brew quickly a soy sauce hygienically having improved taste and scent with low salt content, by setting concentration of salt water in feeding unrefined soy lower than that of conventional method and temperature of salt water higher. CONSTITUTION:Feeding is carried out by adding koji for soy sauce to feed salt water under conditions that concentration of salt water in feeding unrefined soy is 10-15wt%, the amount of salt water is 120-140wt% based on raw material, and the temperature of salt water is about 40 deg.C. On the next day, when the temperature of the unrifined soy is reduced to about 35 deg.C, about 2wt% yeast for soy sauce which is cultivated separately is added to the unrefined solution of soy sauce to promote alcohol fermentation quickly. The solution is stirred several time a day, kept at about 35-36 deg.C, fermented and aged for about ten days, squeezed conventionally, heated and filtered.