Paper Information

Journal:   INTERNATIONAL JOURNAL OF INDUSTRIAL ENGINEERING AND PRODUCTION MANAGEMENT (IJIE) (INTERNATIONAL JOURNAL OF ENGINEERING SCIENCE) (PERSIAN)   SUMMER 2003 , Volume 14 , Number 2; Page(s) 8 To 9.
 
Paper: 

KOJI AND SOYA SAUCE PRODUCTION

 
 
Author(s):  MAZAHERI ASADI MAHNAZ*, ESHAGHI M.R.
 
* RESEARCH ORGANIZATION OF IRAN, TEHRAN, IRAN
 
Abstract: 
Soy sauce has been known from earlier time as a favorite spice and condiment from soybean and has a lot of considerable nutritional and economical dimensions. Producing the soy sauce is carried out in two steps. The first Step is named "Koji". This product is a combination of wheat and soya bean, which is prepared and inoculated with Aspergillus oryzae or A. sojae. The product is stored in specific condition for three days until the well growth of mycelium. Second stage of soya sauce production was named "Moromi", the koji produced in the first stage is mixed with brine and permitted to carry out the lactic and alcoholic fermentation. The filtered and pasteurized fluid, which is obtained in this stage, is named "Soy sauce". Soybean (var. William"s) and wheat (var. Golestaneh) were used to produce soy sauce. Soybean were soaked in water for 16 h and cooked under pressure (1.1 Kg/cm2) and 121° Cfor 20 minutes. The wheat, were roasted in a pan and cracked in a grinder. These two substances were mixed in equal ratio, and then A. sojae (PTCC 5196) was added. The provided mixed material was located in some perforated stainless steel trays and incubated into an incubator at 30° C for 72h in order to obtain "Koji ". The produced Koji was subjected to brine (18% W/V) at the ratio of 115% of Koji volume. The Pediococcus halophilus (PTCC 1425) and Zygosaccharomyces rouxii (PTCC 5206) were also added in a ratio of 10 4 and 10 3 cells/ml respectively to obtain a lactic and alcoholic fermentation. After 9 months, the aged mash was filtered, pasteurized and clarified by diatomsoil. Studying the enzymatic changes in Koji stage showed that although amylase was produced in a favorite range, Protease was less. At the second stage, when temperature reached 40° C, heat ceased the activities of these two enzymes. Similarly at Marami Stage, when temperature reached 40° C the growth and activities of added microorganisms were very intensive. Due to this, pH decreased and acidity rates increased in a short time. Results obtained from chemical tests showed that except the reduced sugars, total nitrogen and glutamic acid in produced soy sauce the other characteristics were approximately similar to the soy sauce of Japan, Indonesia and China.
 
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