醤油麹高温自己消化物を用いた醤油製造

Abstract

A pre-fermentation mash, made from a soy sauce koji autolyzate by adding sodium chloride and glucose, was fermented in an intermediate scale tank (ca. 1 ton) for soy sauce making by inoculating salt-tolerant lactic acid bacteria (Pediococcus halophilus) and yeasts (Zygosaccharomyces rouxii and Candida versatilis) according to 2 methods described in this paper. The first method was named 1 tank-2 steps method, in which the pre-fermentation mash was firstly subjected to lactic acid fermentation, and then to simultaneous alcohol fermentation and maturation by two species of yeasts. The second method was named 3 tanks/1 tank method, in which each cell suspension of the above 3 microorganisms was inoculated to 3 pre-fermentation mashes, respectively, and incubated. After each fermentation, the mashes in the tanks were mixed together in a 1-ton tank. Yields of lactic acid and ethanol by both methods were more than 0.9g and 2.0 g/dl of the filtrate at the final stage, respectively. The filtrate of mash fermented for 99 days by 1 tank-2 steps method was evaluated to be of the equal quality to a koikuchi type raw soy sauce by a sensory test. Throughout the intermediate scale fermentation, no inconvenient scale effect was found during autodigestion process of soy sauce koji and the fermentation.