Lecturer: Le Hong Phu, PhD

Student: Nguyen Thi Thuy Vy

Student ID: BTIU09007

Raw Materials

Soybeans: lowest in starch, most complete, best

protein mix, high in minerals
Wheat
Salt (sodium chloride): 12-18% of the finished product
weight

The Manufacturing Process

3 steps :
koji -making
brine fermentation
refinement

koji -making
soybeans and wheat are crushed and blended together
under controlled conditions
water is added
boil until the grains are thoroughly cooked and
softened
The mash is allowed to cool to about 80F (27C)

koji -making
a proprietary seed mold
(Aspergillus) is added
mixture is allowed to mature
for three days in large
perforated vats through
which air is circulated-koji

Brine fermentation

The koji is transferred to

fermentation tanks (moromi)
Lactic acid bacteria and yeasts are
then added to promote further
fermentation (ferment for several
months)

Refinement

The raw soy sauce is

separated from the cake of
wheat and soy residue by
pressing it through layers of
filtration cloth
The liquid that emerges is
then pasteurized
Finally, the liquid is bottled
as soy sauce

CHAO

Chao has a special mouthfeel similar to certain dairy

products due to the breakdown of its proteins which
takes place during the air drying and fermentation

CHAO
the aroma and taste of its
soaking liquid
The texture and taste of
fermented bean curd
resembles a firm, smooth
paste not unlike creamy blue
cheese. (Indeed, this kind of
tofu is called "Chinese
cheese" in English)

CHAO

In order to produce fermented bean curd, cubes of

dried tofu are allowed to fully air-dry under hay and
slowly ferment from aerial bacteria and fungal
spores.

using dry firm tofu that has been inoculated with the
fungal spores of Actinomucor elegans, Mucor sufu,
Mucor rouxanus, Mucor wutuongkiao, Mucor
racemosus, or Rhizopus

Mucor sufu

Mucor racemosus

CHAO

These fungal spores have the characteristics that

are suitable:

Colorless
Extremely fast growing when in right condition
Mucor tends to grow upwards instead of outwards
In culture, reproduce asexually by means of
spores

CHAO
The flavor is salty with
mild sweetness
Refrigerated, it can be kept
for several years, during
which time its flavor is
believed to improve.

CHAO

The flavor, color and

aroma can be altered
using various
combinations of spices &
seasoning in the brine
with alterations in the
commonly used
combination of 10% rice
wine and 12% salt.

CHAO

Those with no alcohol produces "small cheese cubes"

(hih-fang)
Those with double the alcohol content produces
"drunken cheese" (tsui-fang)
This variety is also available with chili and/or sesame
oil.

CHAO

Stinky fermented bean curd is fermented for over six

months and is also popular due to its strong creamy flavor.

References
http://en.wikipedia.org/wiki/Soy_sauce
http://www.madehow.com/Volume-3/Soy-Sauce.html
http://en.wikipedia.org/wiki/Fermented_bean_curd
http://liuzhou.co.uk/wordpress/2012/03/02/friday-food16-furu/