申请公布号:JP3683750(B2)
申请号:JP19990239453
申请日期:1999.08.26
申请公布日期:2005.08.17
分类号:A23L27/50
主分类号:A23L27/50
摘要:PROBLEM TO BE SOLVED: To obtain a refermented soy sauce having clarity and condensed mellow fragrance of characteristic soy sauce. SOLUTION: In this method for producing a refermented soy sauce by feeding a koji for soy sauce to soy sauce, adding yeast to a prepared unrefined soy sauce, fermenting and aging the unrefined soy sauce, the temperature of the unrefined soy cause is consistently kept at 15-23 deg.C from the feed of the koji to the completion of fermentation and aging and at least 105 cells of low- temperature fermenting yeast capable of producing and accumulating >=2 vol.% ethyl alcohol in a culture solution/g of the unrefined soy sauce is added as the yeast to the unrefined soy sauce and used.
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