Experimental Research On Koji-making And Fermentation In The Process Of Soy Sauce

Soy sauce is one type of traditional fermented condiment with a very long history,and also the most favorite condiment in daily meals in China. Soy sauce industry in China gets behind with Japanese ones by a very long way, especially in the medium and minimum-scale enterprises. There are so many serious basic problems unresolved in such enterprises. For example, the low quality of koji, the long time of fermentation, the low utilization ratio of materials, the environmental and seasonal influence, and the unadvanced equipments, even manual operations, etc. These problems restricted the technical progress, also cumbered the increasing of economic benefit, and the improvement of product quality in the autochthonous soy sauce enterprises.Comparing with the Archaic Technique of Soy Sauce Manufacture, the Low-salt Solid-state Fermentation Method has more excellence characteristics, for example, the shorter fermentation time, the higher utilization ratio of materials and the higher product quality, etc. About 80% of the enterprises using this Low-salt Solid-state Fermentation Method to manufacture soy sauce, and their quantity of the production occupied about 70% of the total soy sauce output in China.The Koji-making and Fermentation are the two most important processes in the all procedure of soy sauce manufacture. The high proteinase activity of koji is the precondition of the procedure of soy sauce manufacture. The Koji-making and Fermentation determined the product quality, utilization ratio of materials, flavor, smell, etc.