Koji, Meso, Soy-sauce

8/4/2019 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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Documents

Koji, Meso, Soy-sauce