Soy Sauce

1
Soy Sauce

• Pressing and refining
• Pasteurization and packaging
• Inactivate enzymes and microorganisms
• Enhances color formation via the Maillard
  non-enzymatic browning reaction
• Inactivates enzymes
• Kills microorganisms
• Accelerates precipitation of protein complexes
• Concentrated anti-fungal agents (phenols and
  organic acids)
• Concentrates flavor compounds (phenolic
  compounds, aldehydes, pyrazines, ketones, and
  other organic compounds)

2
Soy Sauce

• Non-fermented soy sauce
• Acid hydrolysis of soy beans
• Spoilage and defects
• Benzoate, ethanol, mainly to inhibit fungi
• Excessive browning during mashing or aging
• Isobutyric acid and isovaleric acid during
  prolonged storage

3
Miso

• Japan the leading producer and consumer
• 14 g/day per person
• Paste-like products made by fermenting cereal,
  soybeans, and salt with molds, yeasts, and
  bacteria.
• Rice miso rice koji, soybean and salt
• Barley miso barley koji, soybean and salt
• Soybean miso soybean koji, soybean and salt

4
Miso

• Variation in flavor, color, salt content
• Lighter colored misos aged for short time, with
  rice koji, sweet flavor
• Red miso usually from barley koji, stronger,
  robust flavor
• Hatcho miso from soybeans only, aged for up to 3
  years, very dark brown color, strong complex
  flavor

5
Miso Making
Polished rice
Soybeans
Washed
Innoculum miso or Pediococcus halophilus, Saccharo
myces rouxii, Torulopsis sp.., Streptococcus
faecalis
Washed
Soaked
Soaked in water
Excess water drained
Excess water drained
steamed
Mixed
cooked
Steamed
Fermented
Inoculated with Aspergillus oryzae
Transferred
cooled
incubated
Ripened
Koji (mold rice)
Blended and mashed
Pasteurized
Packaged
Miso
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