Improved Soy Sause Production With Reduced Fermentation

IMPROVED SOY SAUCE PRODUCTION WITH
REDUCED FERMENTATION PERIOD (TOYO) 

Product description:

Soy sauce is a dark brown extract of a fermented mixture of soybean and roasted wheat flour. Soy sauce with 7% protein content meets the Food and Drug Administration (FDA) requirement. It compares very well with the protein and lactic acid content of known local commercial brands. 

Raw materials:      

Soybeans
     
Brown sugar
     
Salt solution, 20-22%
     
Sodium benzoate as preservative
     
Monosodium glutamate (MSG)
     
Bacteria (Lactobacillus delbrueckii)
     
Yeast (Hansenula subpellicullosa)
     
Sugar molasses
     
Flour, water, kaolin
     
Mold (Aspergillus oryzae) 

Equipment:      

Fermenting Vessels/Vats
     
Pressure cooker/Horizontal retort
     
Filter press (Stainless steel)
     
Funnel/Liquid filling machine
     
Pasteurizer/Kettle
     
Frying pan
     
Mixer
     
Bistay/Trays 

Procedure:

1. Pretreatment of Soybean Soak soybeans in water overnight, then wash and

    drain. The soaked beans are steamed with water for one hour at 15 psi. The

    beans are allowed to cool. 

2. Inoculation The cooled beans are inoculated with yeast after spreading evenly on  

    a tray or "bistay". Incubate for 24 hours at room temperature by covering with

    cheesecloth. This is used as soybean broth. The beans are coated with roasted

    flour and are subsequently inoculated with mold and bacteria starters. Mix   

    thoroughly and incubate at 30-40° C for 24 hours. The mash formed is   

    transferred into fermenting vats and mixed with 20-22% salt solution. The vats  

    are covered with thick plastic sheets. Fermentation is completed after three

    months.

3. Improvement of product The mixture is clarified with kaolin overnight. The  

    fermented mash is filtered and the brew is pasteurized at 80-85° C for 30 

    minutes. Caramelized brown sugar is added to improve flavor, color and

    viscosity of soy sauce. Sodium benzoate is added as a preservative. The the 

    product is bottled.

Source:  echnology developed by: Industrial Technology

Development Institute (DOST)
Descriptor: Food processing
Descriptor: Fermentation
Descriptor: Flavourings

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