Soy sauce - Wikipedia

Step 1

Soaking and cooking: The soybeans are soaked in water and boiled until cooked. Wheat is roasted, crushed.Koji culturing: Equal amounts of boiled soybeans and roasted wheat are mixed to form a grain mixture. A culture of Aspergillus spore is added to the grain mixture and mixed or the mixture is allowed to gather spores from the environment itself. The cultures include:Aspergillus: a genus of fungus that is used for fermenting various ingredients (the cultures are called koji in Japanese). Three species are used for brewing soy sauce:A. oryzae: Strains with high proteolytic capacity are used for brewing soy sauce.[32]A. sojae: This fungus also has a high proteolytic capacity.A. tamarii:[33] This fungus is used for brewing tamari, a variety of soy sauce.Saccharomyces cerevisiae: the yeasts in the culture convert some of the sugars to ethanol which can undergo secondary reactions to make other flavor compoundsOther microbes contained in the culture:Bacillus spp. (genus): This organism is likely to grow in soy sauce ingredients, and to generate odors and ammonia.Lactobacillus species: This organism makes a lactic acid that increases the acidity in the feed.Brewing: The cultured grain mixture is mixed into a specific amount of salt brine for wet fermentation or with coarse salt for dry fermentation and left to brew. Over time, the Aspergillus mold on the soy and wheat break down the grain proteins into free amino acid and protein fragments and starches into simple sugars. This amino-glycosidic reaction gives soy sauce its dark brown color. Lactic acid bacteria ferments the sugars into lactic acid and yeast makes ethanol, which through aging and secondary fermentation makes numerous flavor compounds typical of soy sauce.Pressing: The fully fermented grain slurry is placed into cloth-lined containers and pressed to separate the solids from the liquid soy sauce. The isolated solids are used as fertilizer or fed to animals while the liquid soy sauce is processed further.Pasteurization: The raw soy sauce is heated to eliminate any active yeasts and molds remaining in the soy sauce and can be filtered to remove any fine particulatesStorage: The soy sauce can be aged or directly bottled and sold.

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