How A Soya Bean Turns Into Soya Sauce?

Presented By Rajasree Biswas, Sayan Mukherjee

& Ayushman Sharma
Microbiology Department, 5th Semester, 2022
-: AIM :-
The aim is to explain the History and the process
behind the science of how microbes are used in
fermentation Technology to help us make Soya
Sauce and provide mankind a better food item.

-: HISTORY :-
Around 2000 Years Ago In China Soya
Sauce Was First Invented.it Was Developed
To Help Keep Food From Spoiling And Add TEXTURE - Liquid-like appearance.
Flavour To It. After 7th Century It Was Introduced COLOUR - Deep - reddish brown or Reddish black.
To Asian Countries. It Is Now Populer In The TASTE - salt, sweet, Savory or even a little bitter.
World. SMELL - Live yeast smell.

-: USES :-
Soya Sauce is mainly used in cooking. In the
-: INGREDIENTS :- kitchen, for food purpose it is used as salt
1. Soyabean substitute,we can also add it to gravy, used
(Main protein source) into marinade and also create a all-purpose
2. Wheat dipping sauce.
(Main carbohydrate source)
3. Water
4. Salt -: MICROORGANISMS :- -: HEALTH BENEFITS :-
5. Sodium benzoate,
as a preservative In soya sauce fermentation, Aspergillus oryzae / Aspergillus * Anti - allergic abilities
6. Lactic acid bacteria, sojae is the main fermentation microbe. Also other related * Reducing menopause symptoms
salt tolerant yeast microbes such as lactic acid bacteria and yeast. Their enzyme * Improving cholesterol
7. Aspergillus oryzae / system have a crucial effect on the quality and special flavour
Aspergillus sojae of Soya Sauce.

-: FERMENTATION FROCESS :-
Soyabeans are steamed + wheat is roasted and crushed -: TYPES :-
↓
i) Light soya sauce
They are mixed for koji making
ii) Dark soya sauce
↓
iii) Mushroom-flavoured soya sauce
Salt is dissolved in water
iv) Thick soya sauce
↓
v) Shrimp soya sauce
After 3 days incubation the surface of Soyabeans and wheat mixture covered with "koji Mold"
vi) Indonesian kecap manis
↓
vii) Japanese Tamari
Koji is mixed with salt water. This mixture is called "Moromi "
↓
Moromi is slowly fermented and matured for 6 months which create lactic acid bacteria and
enhances the taste and flavours.
-: REFERENCES :-
↓ * Microbiology and Technology of fermented
After filtration of the Moromi the raw soya sauce is produced, which is called "kiage". foods. By, Robert W. Hutkins
↓ *Food technology objective food
Raw soya sauce is heat-treated for sterilization and then refined. Preservatives were added. Microbiology. By, S. Chandra, R. Verma,
The colour,Aroma and flavour of soya sauce are further enhanced during this process. R. Kumar
↓ *Google
After the inspection, soya sauce is filled into glass or plastic bottles.