PROBLEM TO BE SOLVED: To provide a malt which is used for fermenting a thick soy sauce having a more excellent quality and free from viscosity and a foreign smell without using wheat and without being little contaminated with various microorganisms. SOLUTION: This method for producing the malt for fermenting the thick soy sauce is characterized in that the steamed product of defatted soybeans and the swollen treated product of defatted soybeans are used as raw materials to produce the malt. COPYRIGHT: (C)2006,JPO&NCIPI
