• 作者： 李福臨; 華傑
• 作者服務機構： 食品工業發展研究所
• 中文摘要： 為了改變傳統的蔭油下缸方式，提高原料蛋白質利用率，並使蔭油醪流動性增大，以利於輸送，乃模仿醬油的下缸方式，並增加用水量，使蔭油醪水分含量分別為：55, 60, 65%。試驗結果，熟成期間之主要作用微生物為耐鹽性乳酸菌，而耐鹽性酵母菌以產膜酵母為主，並不重要。 隨著下缸用水量之增加，蛋白質利用率亦會增加。蔭油醪水分含量55%與65%二者蔭油原油之風味有顯著差異，後者之風味較差，但55%與60%及60%與65%之間無顯著差異。
• 英文摘要： To promote the efficiency of protein utiliz-ation and the fluidity of Inyu (Black soybeansauce) mash, the moisture content of Inyumash was increased from 55% to 65%, andthe same aging process for ordinary soy saucewas employed in Inyu fermentation. Theresults indicated that a higher efficiency ofprotein utilization was obtained in Inyu mashof higher moisture content. However, inferiorflavor was found in Inyu made from highmoisture content mash through organolepticevaluation. It was also found that halophilic lacticacid bacteria were responsible for the aging ofInyu. Film-forming yeasts which had highercounts than non-film-forming yeasts duringaging process played little role in the productionof Inyu flavor.
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