Soy sauce

Fermented soy is consumed in Asia, one of the most widely known and almost all parts of the world. Originating from China. It has been produced in many countries including Europe and America. Soy sauce is a dark brown liquid. And a salty flavor. Used as a salty flavor of the food instead of salt to add flavor and color to meat, seafood, vegetables and other foods for the word "sauce? From Chaozhou in China.

Soy foods are nutritious protein, carbohydrate (as glucose), minerals, essential amino acids, 17 kinds of vitamin B 12 in a small amount. Is produced from fermented soybeans and grains as wheat, and minerals. There are two types of processing by fermentation using microorganisms. The chemical method using acid hydrolysis of proteins and carbohydrates.

Microorganisms such as bacteria and fungi and include the name Aspergillus oryzae or Aspergillus soyae the boom in Kochi. (Koji-fungal growth on cereal or used as a starter culture inoculum in the production of traditional fermented foods) and production of enzymes or enzyme during the fermentation of soy sauce by the proteins into amino acids. The sauce had good flavor. They also have microbes, bacteria, called Lactobacillus delbrueckii Lactic acid Bacteria, such as acid or Pediococcus soyae at Kochi in large enough quantities to prevent spoilage of the sauce. And increase the acidity in the process of fermentation. Acids that are created to stimulate the growth of yeast causes a great flavor.

For Thailand. Soy sauce made with four kinds: 1. Soy sauce, soy sauce that does not mean flavor and color. Two. Soy sauce, black salt. The products made from soy sauce and kept the processing to get the consistency and color of the third. Soy sauce, black refers to products derived from soy sauce mixed with a sweetener in a ratio to some extent until the sugar. and salinity, according to a predetermined threshold, and 4. soy products from the sweet soy sauce in small amounts. Mixed with a sweetener and a sugar-based criteria.

Most of the production process by using a combination of soy and wheat, each half. Koji is mixed down to 0.1 to 0.2% rate, then the mixture was spread on the threshing basket The temperature and humidity, which resulted in the production of koji. And should have good circulation of air at the surface. Normal temperature in the range of 25-35 ° C for 24 h incubation, soybean and wheat fiber is covered with white mold. Then incubated for another 3 days to cover the mixture and mold spores yellowish green. This behavior is called koji.

The koji is mixed with water to Moro United. Moro has left it to ferment. If the natural fermentation. Not controlled, it will take 12-14 months, but the temperature range 35-40 ° C. The incubation period of fermentation, and fermentation is only 2-4 months to be associated with the mixing ratio of carbon dioxide. If too much carbon dioxide can cause undesirable flavor. I stirred it too much, it may inhibit the fermentation process required. At the end of fermentation and curing. Soy sauce can be separated from Moro United. Remove liquid waste away. May be added to water to achieve the second fermentation, which is lower quality than the first.

The raw soy sauce is needed to kill bacteria by pasteurization at 70-80 ° C and left to cool, then the addition of alum or clay to make it clear. Then turn soy sauce into a second bottle for the sauce to deepen the color on the bottle due to reaction with air. It also causes loss of flavor on the color of dark soy sauce with.

The soy sauce production by chemical means. The cost of production. The yields of low quality. By the soybean meal and wheat was digested with boiling hydrochloric acid for 12-16 hours when the amino acid needs to be cured in wooden barrels before bottling distributors.