PRODUCTION OF SOYBEAN SAUCE BY UTILIZING NEAR ULTRAVIOLET IRRADIATION, AND CULTIVATION OF MICROORGANISM BY SOLID MEDIUM UTILIZING NEAR ULTRAVIOLET IRRADIATION

摘要

PROBLEM TO BE SOLVED: To provide a method for producing a soybean sauce by which the high quality soybean sauce is efficiently brewed by utilizing irradiation of ultraviolet rays, and further to provide a cultivating method for growing microorganisms having high enzyme activity, especially the microorganisms having the high enzyme activity suitable as a malt for soybean sauce brewing. ;SOLUTION: This method for producing a soybean sauce, comprising a raw material-treating step, a malt-forming step and a fermentation step comprises carrying out the malt-forming step while irradiating near ultraviolet rays. The microorganisms are cultivated while irradiating near ultraviolet rays to a solid medium with added spawns of the microorganisms to be cultivated. In the case, the dose of the near ultraviolet rays is 1-100 kJ/m².;COPYRIGHT: (C)1999,JPO