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    This document summarizes the process for making soy sauce through fermentation. There are two main types of soy sauce - Japanese and Chinese. The Japanese type uses a 1:1 ratio of soybeans to wheat while the Chinese type uses little to no wheat. The process involves two main fermentation stages - koji fermentation using the mold Aspergillus oryzae to break down proteins and carbohydrates, followed by moromi or brine fermentation where yeasts and lactic acid bacteria further ferment the mash to produce flavors, acids, and alcohols. Quality parameters like total titratable acidity, pH, and reducing sugars are measured during the fermentation process.

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    Food Processing

    Original Title

    Soy Sauce Progress Seminar (1)

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    This document summarizes the process for making soy sauce through fermentation. There are two main types of soy sauce - Japanese and Chinese. The Japanese type uses a 1:1 ratio of soybeans to wheat while the Chinese type uses little to no wheat. The process involves two main fermentation stages - koji fermentation using the mold Aspergillus oryzae to break down proteins and carbohydrates, followed by moromi or brine fermentation where yeasts and lactic acid bacteria further ferment the mash to produce flavors, acids, and alcohols. Quality parameters like total titratable acidity, pH, and reducing sugars are measured during the fermentation process.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    1 views14 pages

    Soy Sauce Progress Seminar

    Uploaded by

    ဘို ဘို
    This document summarizes the process for making soy sauce through fermentation. There are two main types of soy sauce - Japanese and Chinese. The Japanese type uses a 1:1 ratio of soybeans to wheat while the Chinese type uses little to no wheat. The process involves two main fermentation stages - koji fermentation using the mold Aspergillus oryzae to break down proteins and carbohydrates, followed by moromi or brine fermentation where yeasts and lactic acid bacteria further ferment the mash to produce flavors, acids, and alcohols. Quality parameters like total titratable acidity, pH, and reducing sugars are measured during the fermentation process.

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    © All Rights Reserved
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    of 14

    Biotechnology Research Department

    Laboratory Processing of
    Soy Sauce

    Food Lab
    (20.9.2016)

    Soy Sauce
    Most popular seasoning uses
    Two types: japanese type and
    chinese type
    Japanese type (only in japan) soy
    bean and wheat ratio (1:1)
    Chinese type (china and SEA)- no or
    little wheat

    Processing of Soy Sauce


    Acid hydrolyzation (HCl)

    Soy Sauce
    Fermentation (Koji and Moromi)

    Role of Microorganisms in
    Fermented Soy Sauce
    Koji Fermentation

    Moromi Fermentation

    Soy bean and Wheat

    Koji mash in brine solution

    A. oryzae

    Sugars, peptides and amino acids

    Yeasts and LAB

    Alcohols , acids and Flavours

    Research Outlines
    Inoculum Preparation
    Koji Fermentation
    Moromi or Brine Fermentation
    Quality Assessment

    Soy sauce Processing Flow Char


    Two days

    Koji Fermentation

    A.oryzae

    Soybean and Wheat Flour


    (Autoclave at 121C for 1hr)

    Filter through cloth


    And Centrifuge

    Soy sauce at 4C

    Brine Fermentation
    (Koji 1: 2.5 Salt Solution)

    Up to Six months

    Two months old soy sauce

    Autoclaving

    Koji Mush growing A.oryzae

    Making Koji Slice

    Brine or Moromi Fermentation in Bot

    Total Titrable Acidity

    pH

    Reducing Sugar

    Some Yeasts Isolated from


    Moromi Fermentation

    Conclusion
    Total Titrable Acidity-18% highest, 22%
    lowest
    May be better growth of microbes(bacteria
    and yeast) in 18% and lower growth in 22%
    pH value range from 4.8 to 5.4, acceptable
    range for normal soy sauce
    Reducing sugar content- 22% also loweststill investigation for longer fermentation
    time
    Fermentation is successful due to production
    of sugar and acid

    Future Work
    To make spore inoculum
    Investigation continue until 6 months
    fermentation time
    To analyze total nitrogen content of
    soy sauce
    Isolation of yeasts from processed
    soy sauce

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