Soy Sauce
Type of bacteria used in the fermentation process
Aspergillus oryzae
Ingredients used and directions for preparation
1. Finely chop the cooked soy beans
2. Transfer the soy bean paste in to a large mixing bowl
3.Knead the mixture well
4. Cute the log into 1/4 inch/ 6.2mm thick slices
5. Grow some mold
6.Unwrap the whole package, and place the disks, an inch or two (2 to 5cms) apart, on clean baking sheets. Leave them to dry completely, until they turn brown. It is best to leave them in direct sunlight if possible.
7. Mix salt and water in a large pot
8. Allow the mixture to ferment
9. Strain
10. Ready to serve
Time required to produce the food
3 days
Factors that influence the development of fermentation
Sunlight and Moisture
Chemical changes that take place
bacteria (lactobaccillus) and yeasts which enzymatically react with the protein residues to produce a number of amino acids and peptides, including glutamic and aspartic acid, lysine, alanine, glycine, and tryptophane. These protein derivatives all contribute flavor to the end product.
Effect of fermentation on the pH of the food product
The pH goes higher and is now a pH level of 4.8