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REFRIGERATION AND AIR CONDITIONING IN SOY SAUCE BREWING.

[In Japanese. / En japonais.]

Author(s) : KAMAZAWA S.

Type of article: Article

Summary

SOY SAUCE IS MAINLY BREWED IN JAPAN AND EAST ASIA AND IT IS EXPORTED TO MANY COUNTRIES. ABOUT 85% OF THE PRODUCTS IS SHARED BY < KOIKUCHI > (A PRODUCT CATEGORY WITH THICKER COLOUR AND FLAVOUR). SOY BEANS AND WHEAT ARE PREPROCESSED TO MAKE THEM SUSCEPTIBLE TO THE ACTION OF MICROORGANISMS, THEY ARE MIXED WELL TO YIELD MALT AND THEN MIXED WITH SALT WATER AND SUBJECTED TO FERMENTATION. THIS UNREFINED SOY STOCK IS SQUEEZED IN A PRESS. THE RAW SOY SAUCE IS LEFT FOR NATURAL SEDIMENTATION FOLLOWED WITH BLENDING AND STERILIZATION PROCESSES. THE REFRIGERATION AND AIR CONDITIONING TECHNIQUES ARE NOW UTILIZED FOR CREATING AN ARTIFICIAL ENVIRONMENT COMPARABLE TO NATURAL ENVIRONMENT.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-2396
  • Languages: Japanese
  • Source: Refrigeration - vol. 60 - n. 695
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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