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13 Cards in this Set
- Front
- Back
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Packaging and Characteristics of Good Soy Sauce: |
Packaging: Clear soy sauce filled into clean, suitable containers, often Polyethylene terephthalate (PET) bottles.Characteristics: Clear red color, characteristic odor and flavor, absence of burnt, sour, or astringent tastes, and proper composition. |
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Final Steps in Soy Sauce Production |
Heating: Soy sauce heated to 75°C and held for 30-40 min.Additives: Added at the heating step, including sweeteners, caramel for color, and umami enhancers.Sedimentation: Solidified product of soluble proteins reacting with phosphates, separates after holding cool for 1 week. |
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HFCS Production |
Cornstarch polysaccharide composed of amylose and amylopectin.Enzymes: Alpha-amylase, glucoamylase, and xylose isomerase used to degrade cornstarch into HFCS. |
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High Fructose Corn Syrup (HFCS) |
Definition: Natural sweetener processed from corn.Types: HFCS-55 (55% fructose), HFCS-42 (42% fructose), remainder composed of glucose and higher saccharides. |
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Refining |
Final process: Separation, filtering, pasteurizing, and bottling.Pasteurization: Removes undesirable flavors, improves clarity, and inactivates enzymes. |
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Brine Fermentation |
Moromi Mash: Mixture of koji, water, and salt held for 5-8 months.Enzyme actions: Hydrolysis of proteins, conversion of starch to sugars, and pH reduction. |
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Koji Making |
Preparation of Soy Koji: Source of enzymes for converting raw materials.Cooked soybeans and roasted wheat inoculated with starter culture, mature for three days. |
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Soy Sauce Manufacturing |
Major processes: Koji making, brine fermentation, and refining.Involvement of mold (Aspergillus), bacteria (Pediococcus, Bacillus), and yeast (Candida, Zygosaccharomyces).Fermentation with brine acting as a preservative. |
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Brine Preparation |
Brine: Commercial salt dissolved in cold water to an average concentration of 23%. |
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Treatment of Raw Materials |
Treatment of Defatted Soybeans: Steam for less than one hour, followed by vacuum cooling.Treatment of Wheat: Roasted to gelatinize starch and kill foreign microorganisms. |
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Raw Materials |
Soybeans: Defatted soybeans used, soybean oil not utilized.Wheat: Suitable starchy material.Salt: Crude salt with about 94% sodium chloride.Starter Mold: High spore count, high spore germination rate, low foreign mold count, suitable for dry preservation, abundant protease secretion.Water: Regular tap water or well water.Additives: Flavor enhancers, sweeteners, colorants, and preservatives permissible. |
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Soy Sauce Categories |
Originated in China, introduced to Japan before 7th century.Known as "chang-yu" in China and "shoyu" in Japan.Liquid seasoning of protein hydrolysate, containing salt, sugars, alcohol, chemical seasonings, and preservatives. |
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Introduction to Soy Sauce Production |
Originated in China, introduced to Japan before 7th century.Known as "chang-yu" in China and "shoyu" in Japan.Liquid seasoning of protein hydrolysate, containing salt, sugars, alcohol, chemical seasonings, and preservatives. |
