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KMID : 0380619720040030182
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Korean Journal of Food Science and Technology
1972 Volume.4 No. 3 p.182 ~ p.186
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Studies on the Substitution of Raw Material for Soy Sauce
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Abstract
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The possibility of substituting corn or barley for the wheat, one of the raw materials for soy sauce, was studied by measuring the amylase and proteolytic activities of koji. Also optimum conditions of koji making were determined. It was found that substitution of up to 60% of wheat content (30% of the total bean and wheat content) with corn, yielded good quality of soy sauce. It is also found that barley can substitute 70% of wheat content (35% of the total content).
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