PURPOSE: To prepare soy sauce free from the occurrence of dregs, by retaining raw soy sauce or heated soy sauce at 70W45°C for not less than 15hr so that the dregs are settled down.

CONSTITUTION: Raw soy sauce or heated soy sauce is heated at 40W70°C. When the raw soy sauce is heated at not less than 70°C, it was cooled to 45W70°C within three hours and ratined at 70W45°C, preferably at 65W50°C for not less than 15hr, preferably for not less than 20hr.