The Production of Japanese Soy Sauce

The process of making Japanese soy sauce in a factory. All soy sauce may look the same but they vary from region to region.

 

Production process
The explanation of Honjozo ("genuine fermented") type is explained as follows. First, put soybeans and one without lipid in water, pressure and boil them. Roast wheat and smash them up. Following sentence is the main process.

1. Mix an equal amount of boiled soybeans and roasted wheat. Add a little spore of the mold (only for making soy sauce). Mix again for a few days. After this, they changed into enough amount of the mold.

2. Put saline solution into that culture of the mold.

3. They're fermented by the mold. On this time, wild nature lactic acid bacteria make lactic acid in them. After this, wild nature yeasts make alcohol. Most of soy sauce's smell are chemicals produced in this process by the molds. In the molds, an amino-glycosidic reaction takes place.

4. Fold them in nylon cloth and squeeze it. Then they are divided into the liquid and other. This liquid is nearly soy sauce.

5. Heat the liquid, and filter out the contamination in the liquid.

6. Finally, pour the liquid into a container.

 Post by : Jovin