IMPROVED SOY SAUCE PRODUCTION (TOYO)

IMPROVED SOY SAUCE PRODUCTION WITH REDUCED FERMENTATION PERIOD (TOYO)

Soy sauce is a dark brown extract of a fermented mixture of soybean and roasted wheat flour. Soy sauce with 7% protein content meets the Food and Drug Administration (FDA) requirement. It compares very well with the protein and lactic acid content of known local commercial brands.

Raw materials:

Soybeans

Brown sugar

Salt solution, 20-22%

Sodium benzoate as preservative

Monosodium glutamate (MSG)

Bacteria (Lactobacillus delbrueckii)

Yeast (Hansenula subpellicullosa)

Sugar molasses

Flour, water, kaolin

Mold (Aspergillus oryzae) Continue reading “IMPROVED SOY SAUCE PRODUCTION (TOYO)”