Koji, Meso, Soy-sauce
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Transcript of Koji, Meso, Soy-sauce
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KOJI
Koji is a Japanese namegiven to a preparation
consisting of mold growth oncooked cereals and/or
soybeans.Koji serves as an enzyme
source for converting complexlant constituents to sim le
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Scientific classification
Domain : Eukarya Kingdom : Fungi
Division : Ascomycota Class : Eurotiomycetes
Order : Eurotiales
Family :Trichocomaceae
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Soy sauce koji is made from a mixtureof roasted wheat and steamed
soybeans , with a koji starter consistedof selected strains of ASPERGILUSORYZEE of A.soybean
KOJI STARTER--- is known as TANE KOJIin japan
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KOJI STARTERPolished rice is soaked in waterovernight ,drained , streamed for 1hour, and mixed thoroughly with
about 2% of wood ash as a source oftrace elements.
The rice is then inoculated with
spores of a selected of A.oryzee ,spread out in trays in a layer approx.1.5cm deep and covered with damp
clothes to favor the growth of mold
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PREPARTATION
Raw materials , soybeans and wheat istreated as explained in the previous
slide.
The best soy sauce is generally made
by a soybean-to-wheat ratio of 50:50by weight , or 52:48 by volume basedon that of raw materials.
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BRINE FERMENTATION
SOY SAUCE is transferred to a deepvessel to which an equal volume ofsalt solution is added to make
moromi Lower concentration of salt
solution,the better utilization of
nitrogen. Sodium chloride content of the
moromi is 17-19%
Moromi fermented in large wodden
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Low temperature fermentation givesbetter results becaues rate of
enzyme inactivation is slow The temperature of moromi is
controlled
start at 15 c for 1 month
28 c for 4 months
again 15 c for 1 month Strains of Saccharomyces
rouxii,Torulopsis yeast and
Pediococcus soyea where found to be
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PRESSING
Thematuredmoromi is
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MISO
Miso is the mostimportantfermentedsoybean food in
Japan.
Generally knownas bean paste
Made fromcereal,soybeansand salt by theaction of
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Preparation
The ingredients used to produce Misomay include a mix of soybean,barley, rice, buckwheat, millet, rice,
wheat, hemp seed, and cycad amongothers.
Process mainly consists of cooking
soybeans,preparing koji ,mixingcooked soy-beans with rice koji andsalt,fermenting and ripening in
tank,blending, pasteurizing and
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Treatment of soybeans: whole soybeans generally used for
making miso
Large size soybeans is preffered
Should have high water absorbingcapacity
They are washed, soaked in water for
about 20 hours at 16 c and drained,the soaked beans are cooked inwater or steamed at temperature of115 c for 20 minutes
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Flow sheet for manufactureof miso
Polished ricesoybeans
Washed
washed
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SteamedSteamed
CooledCooled
Inoculated with
Aspergillus oryzae
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Incubated
inoculum miso or
pediococcus halophiles
Koji (mold rice) torulopsis sp,
streptococcus faecalis
MIXED
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FERMENTED
TRANSFERRED
RIPENED
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PASTEURISED
PACKAGED
MISO
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NUTRITION & HEALTH
Miso can help treat radiationsickness. There were cases in Japanand Russia where people have been
fed miso after the Chernobyl nucleardisaster and atomic bombings ofHiroshima and Nagasaki
Miso is a source of Lactobacillusacidophilus, Lecithin which is a kind
of phospholipid caused by
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SOY SAUCE OVERVIEW:
A darkbrown liquid
with a saltytaste and a
distinct
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In additon to the fermentaiontechnique ,chemical technique in
which acid hydrolyzes the proteinand the carbohydrates has beenused in the United states
However the flavour of thechemically hydrolyzed product isquite different from that of theproduct obtained about by microbial
enzymes
The brewing of soy sauce originatedin China many centuries back and
later introduced to Japan and other
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METHOD OF PREPARATION:
Many improvements have beenmade since the early development offermentation, but the basic method
of manufacture is almost unchanged. RAW MATERIALS AND THEIR
TREATMENT :
a. Soybeans: Made from wholesoybeans however, in recent years,deflated soybean have been put to
use.
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a) Wheat : Whole wheat is generallypreferred, which is first roasted
and then coarsely crushed, theroasting process adds color andflavour to it, and in addition
destroys surfacemicrooraganisms &facilitatesenzymatic hydrolysis.
) Wheat is used because, the moldgrows better and produces moreenzymes on a mixture of wheat
and soybeans
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c) Salts : Although commercial (notchemically pure) sodium chloride is
generally used in making soysauce , chemically pure sodiumchloride have been usedsuccessfully In making soy sauce on
a laboratory scale with added pureinoculum of yeasts and bacteria .
) In additon to giving a salty taste,
sodium chloride acts as apreservative and also has a
selective action on the
microorganisms that grow in the
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MANUFACTURE OF SOY
BEAN
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