PREPARATION OF SOY SAUCE

PURPOSE:To obtain a soy sauce having improved quality, particularly flavor, efficiently, by addng active carbon to the step of treating a raw material, preparing a KOJI or fermenting, maturing or digesting a mash before preparing the soy sauce. CONSTITUTION:Active carbon is added to the respective steps of denaturing a raw material, preparing a KOJI or fermenting or maturing or digesting a mash, and the amount of the active carbon to be added is 0.5-5.0% based on the raw material for the soy sauce (dried material). The active carbon is used most effectively in the step for treating the raw material. The use of the active carbon in the subsequent steps reduces the effect thereof one after another. Therefore, the amount of the active carbon to be added must be increased, and the amount of the active carbon required in the step for preparing the KOJI is 1-2 times that in the step for treating the raw material. The amount thereof required in the mash step is 3-5 times that in the step for treating the raw material. The soy sauce obtained by the method has no offensive smell, e.g. a musty, moldy, KOJI and soybean smell, and a good flavor with a slight KOJI smell.