The three main ingredients used in the production of soya sauce are soya bean, wheat, and salt.
Soyabean (or defatted soyabean): the most important raw material for soya sauce protein, is heated by steam so that soya sauce koji of Aspergillus Oryzae will easily work on protein. The quality and yield (Availability of nitrogen in raw material to product) of soya sauce are swayed by this treatment. High temperature, high pressure, short time treatment will greatly improve the quality and yield of the product. After being steamed, the soya bean is cooled in a cooler down to the designated temperature.
Wheat: another important raw material of soya sauce is heat treated indirectly to produce alfa-starch so that enzyme will work on it easily. Usually heated sand is used for roasting the wheat, then the wheat is cooled in a cooler to the designated temperature, and finally the wheat is crushed by a crusher.
The two kinds of treated raw material are seeded and taken into the koji room. The treatment and humidity are controlled artificially to promote growth of koji fungus, and koji is made in two days.
Salt: the third raw material of soya sauce, is dissolved in water to make saturated solution of salt. After adjusting the concentration of the saturated solution of salt made it is cooled in a refrigerator to the designated temperature. Then it is mixed with the koji and fermented in the fermentation tank.
The koji and solution of salt fermented in the fermentation tank become moromi (soyabean and wheat which are under fermentation). The moromi is kept under control for a long period of time in a suitable temperature so that it is matured by the action of enzyme, lactobacilli, yeast fungus, etc.
The matured moromi is pressed and separated into raw soya sauce and cake. The raw soya sauce is cooled in a refrigerator and stored in low temperature. The raw soya sauce is sweetened or other additives are added, depending on the tastes of consumers. It is pasteurized by heating and then stored for a fixed period of time for sediment separation.
Next, the clear soya sauce is further filtered through a filter and made into beautiful, highly fragrant, and tasty soya sauce. Finally, the completed soya sauce is filled in glass bottles or plastic containers by the bottling machine, labeled, and dispatched. The production process does not have any adverse impact on environment.
- Raw material storage
- Soyabean treatment
- Wheat treatment
- Mixing and heaping
- Automatic koji making equipment
- Koji mixing and transporting
- Salt water dissolving equipment
- Moromi fermenting
- Moromi pressing equipment
- Raw soya sauce storage
- Cooling equipment
- Pasteurization and filtration
- Automatic bottling equipment