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)”