日本酱的种类及工艺技术与中国酱的比较  

Category and production technology of Japanese pastes,a comparative study with Chinese pastes

作　　者：宋钢[1] 

机构地区：[1]北京圣伦食品有限公司,北京101401

出　　处：《中国酿造》2008年第1期57-62,共6页China Brewing

摘　　要：最早发源于中国的日本酱经过长期发展,已逐渐演变成日本特有的产品。日本酱主要有米酱、麦酱、豆酱,从原料处理到发酵熟成都与质量特征紧密相连,制曲及其投料等决定着产品的感官特色,形成了若干与中国酱品在工艺上的重要不同;日式酱的分类取决于制曲时所用的原料种类;日式豆酱主要是以酶解方式生产的。Japanese pastes, which originated from China, have evolved to be Japanese unique products over a long time development. Japanese pastes are mainly classified into rice miso, wheat miso and soybean miso. The quality of paste is affected deeply by processing from raw material treatment to fermentation and maturation. Koji-making and its feeding determine the sensory characteristics of Japanese pastes. All above-mentioned details made many differences in the processing between Japanese pastes and Chinese pastes. The classification of Japanese pastes is determined by raw materials for koji-making. The main production method for Japanese soybean miso is enzymolysis.

关 键 词：酱的种类 用曲比率 用盐比率 日式酱的成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]