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Soybean Sauce

ASIFAH AZ ZAHRA
17734003
TEKNOLOGI REKAYASA KIMIA INDUSTRI
Study On The Production of Fermented Soybean
Sauce by Using Aspergillus Oryzae.

Tin Mar Lynn et. Al .2014. Study On The Production of


Fermented Soybean Sauce by Using Aspergillus Oryzae
.Journal Of Scientific And Innovative Research.2(3).1-10
Soy sauce is an extract from
S fermented soybeans mixed with other
O ingredients such as sugar, salt and
herbs to enhance the taste of food.
Y
To take soybean juice in the process of
S making soy sauce, a breakdown
technique is needed or the substances
A needed in soybeans with the
U fermentation process
C
E
History of Soysauce

The word "soy sauce" is allegedly taken from Chinese "koechiap" or ke-tsiap.

The origin of soy sauce is from the plains of China around 3000 years ago or
around 1000 SM.

Then along with the development of Buddhism in Japan, soy sauce was
introduced, namely in the years 600-500 SM

In China and Japan fermentation in making soy sauce is done for 1-3 years. This
is needed to obtain a distinctive flavor.
In Indonesia, this fermentation is only carried out for 1-3 months.
Soy sauce is identical to soy sauce, so soy sauce has various names including
shoyu, soja, japanese tamari, tao-yu, toyo, and soy sauce
The preparation of soy sauce is known to
involve the action of molds, yeasts, and
S bacteria such as Aspergillus oryzae,
O Zygosaccharomyces soya, and
Y Lactobacillus species. Yokosuka and
Sasaki2 stated that Aspergillus oryzae and
S A. soyae are used by manufacturer. These
fungal Aspergilli species are widely found
A
in various sources. Some species are food
U grade species and others are pathogenic
C for human beings. Aspergillus oryzae has
E been used in soybean fermentation for
several years and it was known as koji
mold.
Raw Material For Soy Sauce Production

Soybeans
Wheat Flour
Water
Salt
Brown Sugar
Aspergillus Oryzae
Flow Chart soy sauce production

Mixed Wheat flour


Soybeens A.oryzae
Fermentation I
5 days

Mixed salt brine


Washed

Fermentation II
(3 Month)
Soaked in water overnight
Filtered
Cooked in Autoclave at
Pasteurized
121⁰C , 15 Psi, 30 minute
70⁰C, 30 Minute

Drained 3- 4 hour
SOY SAUCE
Physical Analysis
Chemical Analysis
Conclusion
• Soy sauce is one of the fermented food ingredients commonly
known as brown, salty and often used for flavoring.

• The process of making soy sauce there are two fermentation,


namely koji fermentation and moromi reaction

• Physical analysis of soy sauce product was performed by


determining pH and viscosity.

• Chemical analysis of soy sauce product was performed by


determining protein %, fat %, reducing sugar %, alcohol %, and
salt content.
THANK YOU
KESIMPULAN