Soy Sauce Production

INTRODUCTION

In many Asian cuisines, soy sauce is the primary flavouring agent. It’s critical to comprehend the purpose and methods of making soy sauce because it’s one of the oldest condiments in history. This topic includes both traditional modern-day soy sauce production techniques, as well as identifying the similarities and differences between both methods. Soy sauce is a traditional east and south eastern condiment made of fermented soybeans, wheat, salt and yeast.

Contents

Introduction

Contents

Soaking and cooking

Koji culturing

Brewing

Pressing and pasteurisation

Traditional production and Modern-day production

Conclusion Works cited

Soaking and cooking

Traditional soy sauces require months to produce, using the four core ingredients—wheat, soybeans, water and salt. The traditional method begins with the soaking and cooking process of soybeans and wheat. The protein-rich soybeans are soaked in water over a prolonged period of time and steamed at high temperatures. The purpose of wheat in soy sauce is to add sweetness and aroma. Wheat grains are roasted at high temperatures and crushed to ensure a smooth fermentation process. These two ingredients are then combined into a grain mixture with equal parts soybean and wheat.

Aspergillus oryzae is a fungus that is frequently used in traditional Japanese fermentation industries such as the manufacturing of soy sauce, sake, bean curd flavouring, and vinegar.

Koji culturing

Aspergillus oryzae is a fungus traditionally used in the Japanese fermentation industry. It is commonly used to produce and preserve soy sauce, sake, bean curd seasoning and vinegar. Koji culturing is the method of adding an Aspergillus oryzae culture to the grain mixture, which is cultured for 3 days at constant temperature (40C) and humidity. This process often takes place in a separate facility for an optimal environment.

Brewing

Salt is dissolved in water to make salt brine, which is a solution formed by dissolving salt in water. The solution functions as a preservative and limits the propagation (increase in quantity) of bacteria throughout the brewing process. In large tanks, the cultured mixture is mixed with the salt brine. This mixture is known as moromi, which is a type of mash that is fermented and aged in the tank. It is a lengthy process. During this period, enzymes work to produce the final aroma as well as the amino acids and sugar that contribute to the sauce's distinctive umami.

Pressing and Pastuerisation

Once this mash, or moromi, has matured, it is ready for pressing. The moromi is placed into clothlined bags and pressed to separate any solids from the liquid soy sauce. Usually, the leftover solids are repurposed into fertiliser or fed to livestock while the liquid soy sauce is further processed. The soy sauce is heated and pasteurised to eliminate active yeasts and moulds remaining in the soy sauce.

Modern-day production

While modern-day soy sauce is brewed in stainless steel containers to create a consistent taste, traditional soy sauce is brewed in wooden barrels to create wider diversity of flavours due to the microorganisms living inside. Most traditional and modern-day companies use a 50:50 ratio of soybeans and wheat to create a lighter taste.

the soy sauce produced in Japan by 1,200 companies is made in the traditional way.

-Keiko Kuroshima, a licensed soy sauce inspector and evaluator

In Japanese cuisine, soy sauce is arguably the most important seasoning. Soy sauce is popular because it adds a variety of flavour to foods. It is one of the most widely used ingredients at fast food centres. Another reason for its appeal is its capacity to provide savoury (umami) flavour to food. Soy sauce is also famous as a seasoning for salads in many parts of Western cuisine. Most take-out plastic packets of soy sauce in the West actually use a hydrolyzed vegetable protein formula rather than bacterial culture.

Only about 1% of

Flowchart

Wheat (50 parts)

Soybeans (50 parts)

Roasted Soaked Crushed Steamed

Koji Culturing

Animal Feed

Brewing

Pressing

Pastuerisation

Soy sauce

Works Cited Kikkoman. “What is soy sauce.” Kikkoman UK, https://www.kikkoman.co.uk/sensational-quality/what-is-soy-sauce/. Accessed 6 March 2023.

Lewis, Gregory. “Soy sauce | Chinese Origins, Japanese Types, Uses, & Health Concerns.” Encyclopedia Britannica, 14 December 2022, https://www.britannica.com/topic/soy-sauce. Accessed 28 March 2023.

Luh, B.S. “Industrial production of soy sauce.” http://www.davidmoore.org.uk, 22 September 1994, http://www.davidmoore.org.uk/21st_Century_Guidebook_to_Fungi_PLATINUM/REPRINT_ collection/Luh_Production_soy-sauce1995.pdf. Accessed 28 March 2023. MasterClass. “How Soy Sauce Is Made: Explore 4 Types of Soy Sauce - 2023.” MasterClass, 7 June 2021, https://www.masterclass.com/articles/soy-sauce-explained#6eIDja7JflljQpmm0trlfx. Accessed 28 March 2023.

McNamee, Gregory Lewis, and The Editors of Encyclopaedia Britannica. “Soy sauce | Chinese Origins, Japanese Types, Uses, & Health Concerns.” Encyclopedia Britannica, 1 February 2023, https://www.britannica.com/topic/soy-sauce. Accessed 28 February 2023. Ryall, Julian. “Home.” YouTube, 13 May 2021, https://www.scmp.com/lifestyle/food-drink/article/3132991/kikkoman-soy-sauce-story-how-its-made-why-chefs-love-it-and?module=perpetual_scroll_0&pgtype=article&campaign=3132991. Accessed 28 March 2023.

Schiller, Tom. “Japan’s humble birthplace of soy sauce.” BBC, 24 March 2022, https://www. bbc.com/travel/article/20220323-japans-humble-birthplace-of-soy-sauce. Accessed 28 March 2023.

Images Cited

Pour thing: what different soy sauces are used for, and which to buy

“Pour Thing: What Different Soy Sauces Are Used For, And Which To Buy”. The Guardian, 2020, https://www.theguardian.com/food/2020/jun/13/pour-thing-what-different-soy-sauces-areused-for-and-which-to-buy. Accessed 28 Apr 2023.

Soy Sauce Village

“Soy Sauce Village”. 香香香香香香香香香香香香 - 香香香香香香香香, 2023, https://www.my-kagawa.jp/en/ see-and-do/10123. Accessed 28 Apr 2023.

Freepik and Unsplash

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