Abstract: An apparatus for controlling the fermentation of moromi mash comprises a sampling mechanism for sampling a portion of the prescribed amount of moromi mash stored in at least one storage tank, and an automatic multiple analyzer for receiving the portion of the prescribed amount of moromi mash from the sampling mechanism and simultaneously analyzing the concentrations of at least two ingredients of the sampled portion of the moromi mash.

Abstract: An apparatus for manufacturing soy sauce comprises a sampling mechanism for sampling a portion of a prescribed amount of raw soy sauce stored in at least one storage tank, and an automatic multiple analyzer for receiving the portion of the prescribed amount of raw soy sauce from the sampling mechanism and simultaneously analyzing the concentrations of at least two ingredients of the sampled portion of the raw soy sauce. The apparatus also includes at least one control tank operatively communicating with the storage tank for supplying at least one controlling element to the raw soy sauce in the storage tank, and a contral mechanism for selectively opening and closing control valves coupled between the control tank and the storage tank according to analytic results from the automatic multiple analyzer thereby to add the controlling element to the raw soy sauce in the storage tank to adjust the concentrations of the at least two ingredients of the prescribed amount of raw soy sauce to target values.

Abstract: A fast, accurate and low cost method of controlling the fermentation of moromi mash includes the steps of automatically sampling a portion of the mash, automatically and simultaneously analyzing the concentrations of at least two ingredients in the sampled portion, calculating an amount to be added of at least one controlling element to adjust the concentrations of the two ingredients to target values and adding the calculated amount of the controlling element to the moromi mash, an infrared analyzer is used to automatically and simultaneously determine the concentrations of key ingredients from a single sample.

Abstract: A method of manufacturing soy sauce comprises the steps of sampling a portion of a prescribed amount of raw soy sauce and simultaneously analyzing the concentrations of at least two ingredients of the sampled portion of the raw soy sauce, calculating the amount to be added of at least one controlling element in order to adjust the concentrations of the at least two ingredients to target values according to analytic results, and adding the calculated amount of the at least one controlling element to the prescribed amount of raw soy sauce. An apparatus for manufacturing soy sauce comprises a sampling mechanism for sampling a portion of a prescribed amount of raw soy sauce stored in at least one storage tank, and an automatic multiple analyzer for receiving the portion of the prescribed amount of raw soy sauce from the sampling mechanism and simultaneously analyzing the concentrations of at least two ingredients of the sampled portion of the raw soy sauce.

Abstract: Soybean milk, isolated soybean protein, concentrated soybean protein or the like soybean protein free from throat-catching sensation can be obtained when whole soybeans are processed by water soaking treatment in the presence of a competitive inhibitor for .beta.-glycosidase.