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    Koji Making Brine Fermentation Refinement

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    Nurfarahin Azman
    Soy sauce is made through the fermentation of a mixture of soybeans, wheat, salt and enzymes. The manufacturing process involves: 1. Making koji by mixing soybeans and wheat with mold to break down proteins 2. Creating a brine by mixing the koji with water and salt, then fermenting for several months to produce over 200 flavor compounds 3. Refining the raw soy sauce by separating it from the wheat and soy residue, pasteurizing it to prolong shelf life and develop additional flavors.

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    © All Rights Reserved
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    Koji Making Brine Fermentation Refinement

    Uploaded by

    Nurfarahin Azman
    51 views3 pages
    Soy sauce is made through the fermentation of a mixture of soybeans, wheat, salt and enzymes. The manufacturing process involves: 1. Making koji by mixing soybeans and wheat with mold to break down proteins 2. Creating a brine by mixing the koji with water and salt, then fermenting for several months to produce over 200 flavor compounds 3. Refining the raw soy sauce by separating it from the wheat and soy residue, pasteurizing it to prolong shelf life and develop additional flavors.

    Original Description:

    chemistry of soysauce

    Original Title

    soysauce

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    Soy sauce is made through the fermentation of a mixture of soybeans, wheat, salt and enzymes. The manufacturing process involves: 1. Making koji by mixing soybeans and wheat with mold to break down proteins 2. Creating a brine by mixing the koji with water and salt, then fermenting for several months to produce over 200 flavor compounds 3. Refining the raw soy sauce by separating it from the wheat and soy residue, pasteurizing it to prolong shelf life and develop additional flavors.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    51 views3 pages

    Koji Making Brine Fermentation Refinement

    Uploaded by

    Nurfarahin Azman
    Soy sauce is made through the fermentation of a mixture of soybeans, wheat, salt and enzymes. The manufacturing process involves: 1. Making koji by mixing soybeans and wheat with mold to break down proteins 2. Creating a brine by mixing the koji with water and salt, then fermenting for several months to produce over 200 flavor compounds 3. Refining the raw soy sauce by separating it from the wheat and soy residue, pasteurizing it to prolong shelf life and develop additional flavors.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    THE CHEMISTRY OF SOYSAUCE MAKING

    Soy sauce is one of the world’s oldest condiments and has been used in China for more than 2500
    years. It is made from fermenting a mixture of mashed soybean, salt and enzyme. It is also made
    artificially through a chemical process known as acid hydrolysis.

    RAW MATERIALS
    i. Soybeans (Soybeans are lowest in starch, most complete and best protein mix. They are
    also high in minerals including magnesium, calcium and Vitamin B)
    ii. Wheat (Wheat is made part of the mash along with crushed soybeans)
    iii. Salts (Salt acts as flavour, helps establish the proper chemical environment for the lactic
    acid bacteria and yeast to ferment properly and helps to protect the products from spoilage)
    iv. Sodium benzoate (Acts as preservative to inhibit microbial growth in finished soy sauce)

    MANUFACTURING PROCESS (TRADITIONAL BREWED METHOD)

    BRINE
    KOJI MAKING REFINEMENT
    FERMENTATION

    1.0 KOJI-MAKING

     Selected soybeans and wheat are crushed and blended together under controlled
    condition.
     Water is added to the mixture, which is boiled until the grains are thoroughly cooked and
    softened.
     The mash is allowed to cool about 27°C before seed mold (Aspergillus) is added.
     The mixture is allowed to mature for three days in large perforated vats which air
    circulated.
     This resulting culture of soy, wheat and mold in known as Koji

    2.0 BRINE FERMENTATION

     The Koji is transferred to fermentation tanks, where it is mixed with water and salt to
    produce a mash called moromi.
     Lactic Acid bacteria and yeast are the added to promote further fermentation.
     The moromi must ferment for several months, during which time the soy and wheat paste
    turns into semi-liquid, reddish-brown mature mash.
     This fermentation process creates over 200 different flavour compound.

    2.1 Fermenting Agent

     The wheat-soy mixture is exposed to mold called Aspergillus oryzae or Aspergillus


    soyae, which break down the proteins in the mash.

     Further fermentation occurs through addition of specific bacteria (lactobaccillus) and


    yeasts which enzymatically react with the protein residues to produce a number of amino
    acids and peptides, including glutamic, aspartic acid, lysine, alanine, glycine and
    tryptophane.

     These protein derivatives all contribute flavour to the end product.

    3.0 REFINEMENT

     After six months of moromi fermentation, the raw soy sauce is separated from the
    cake of wheat and soy residue by pressing it through layers of filtration cloth.
     The liquid that emerges is then pasteurized.
     Pasteurized process serves two purposes:
    o Prolong the shelf life of finished product
    o Forms additional aromatic flavour compounds.

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