CAJ | 학술논문

日式酱油一般以豆粕和炒麦为原料，通过低温盐水入醪及密闭发酵罐控温发酵，且需在发酵过程中添加酵母菌。通过该工艺所酿酱油风味优于传统广式天然油，醇香浓郁，后味突出，产品可定位于高端酱油市场。
일식장유일반이두박화초맥위원료，통과저온염수입료급밀폐발효관공온발효，차수재발효과정중첨가효모균。통과해공예소양장유풍미우우전통엄식천연유，순향농욱，후미돌출，산품가정위우고단장유시장。
The main raw material of Japanese-flavor soy sauce is defatted soybean and roasted wheat. Sauce mash is compound by brine in low temperature with koji. The fermentation process is generally carried out in a closed jar by controlling its temperature and this process also need to add the yeast during the fermentation process. The flavor of the Japanese-flavor soy sauce by this fermentation process is better than traditional Cantonese-style sauce. The aromatic and aftertaste of the products are prominent and can be targeted at the high-end market.