醤油原料の連続蒸煮

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概要

• 論文の詳細を見る

• The raw materials of soy sauce-soy beans and wheat-are usually steamed by the batch system, but recently continuous steaming in a screw conveyer has been tested using special rotary valves.This continuous steaming method has the following characteristics.1. The steamed soy beans by this apparatus are better than that of N.K. vacuum method, and also the efficiency of this appratus is high.2.This apparatus is most effieicnt when the koji of soy sauce is manufactured continuously. At present the cost of this apparatus is too high use for ordinary soy sauce manufacturers.

• 公益社団法人日本生物工学会の論文
• 1963-04-15

著者

• 梅田 勇雄

  日本醤油研究所

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• 醤油原料の連続蒸煮

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