Study on chemical soy brewing

Abstract

A. The mash ripes In ordinary brewig in process of time but in the chemical brewing almost doesn't ripes, so it is worthless to leave alone the mash of chemical brewing for the long time.
B. When we use the lees of rape-seeds in the chemical soy brewing as the substitute of soy bean, it is effective to manufacture kohji with the same amount of them both for increasing the availability of nitrogene in material and for improving the odour of soy.