Soy Sauce and Sweet Soy

Sauce
Introduction
Consumption of soy sauce :
Less than 5 kg per capita in China compared to 12 kg per capita in Japan.
Originated from China, spread to another countries, Japan and Korea
Japan have the biggest contribution to improve manufacturing
techniques and developing high quality soy sauce products by using
selected starter cultures under controlled condition
Traditional method : 6 -12 month
Sweet soy sauce originated from Indonesia
Manufacturing process of Soy Sauce
2 fermentation stages
Aerobic koji fermentation; which uses fungi to break down the
polysaccharides into simple sugars.
Anaerobic salt mash or moromi (in Japanesse) where the mixture undergoes
LAB and yeast (zygosaccharomyces rouxii) fermentation.
 Defatted soybean (60 %) + wheat 40 %

Inocculated with Asp. Oryzae or Asp. Soyae to

make koji and allowed to stand for 3 days at 25 to
35 C and 27 to 37 % moisture

Salt addition (a smaller volume of brine, salt

content 17 to 19 %)

Fermentation (40-45 C), 3 weeks (traditional

method : room temperature for 12-14 months or
35-40 C for 2 to 4 months)

Transferred to another tank

Mixed with additional brine and then heated to

more than 80 C

Separation
 Selain melalui proses fermentasi, kecap kedelai dapat dibuat melalui proses hidrolisis
protein nabati (hydrolyzed vegetable protein/ HVP). Kecap yang melalui proses HVP
tersebut dibuat dengan menghidrolisis protein kedelai menjadi asam amino melalui
hidrolisis asam, kemudian dicampur dengan gula, pewarna, dan bahan-bahan pencitarasa
lainnya sehingga memiliki citarasa menyerupai kecap kedelai yang dibuat melalui proses
fermentasi (Nunomura dan Sasaki, 1986).
Kecap Jepang dan Kecap China: Kecap China menggunakan sedikit sekali tepung terigu
Di Indonesia telah dilakukan penelitian tentang pembuatan kecap dari sumber non kedelai seperti
asal koro pedang (Astuti, 2012), kacang gude (Andriana, 2014) dan lamtoro gung (Rahayu, 2005)
hingga ke tahap pembuatan moromi.
Traditional vs Modern (Soy Sauce)
Ratio of amino acids nitrogen to total nitrogen in the final product is
not as high as in the traditionally fermented product.
Less flavor
Compared with the traditional method, this method is more
economical because of the significant reduction in processing time
The soy sauce may be pasteurized or benzoic acid
added before finally being clarified, bottled, and shipped
Soy Sauce
1. Fermented soy sauce
2. Formulated soy sauce
3. Variety soy sauce

The chemical composition of soy sauce varies with the raw materials used. In
general, good quality soy sauce contains 1.0 to 1.65% total nitrogen (w/v), 2 to
5% reducing sugars, 1 to 2% organic acids, 2.0 to 2.5% ethanol, and 17 to 19%
sodium chloride (w/v). About 45% of the total nitrogen consists of simple
peptides, whereas 45% is in the form of amino acids.43
Formulated Soy Sauce
Mixture 50 % (at least) fermented soy sauce + liquid acid (hydrolysate
of plant proteins (no more than 50 %).
Flavor and nutritional value inferior compared to fermented soy sauce.
Variety soy sauce
A fermentation based soy sauce with certain non traditional raw
materials added
Mung bean, hazelnut, seaweed, mushrooms, shrimps and selected
herbal ingredients.
Although most of these products are promoted for the additional
health value arising from the special ingredient materials, research on
the actual health benefits from ingestion of these products is scarce
in the literature.
According to Color
White soy sauce : natural result of fermentation (superior flavor,
traditional method).
Red soy sauce : darker, higher viscosity due to the addition of caramel
to the product. It is particularly desirable for cooking food where a
dark color is preferred.
Aspergillu oyyzae JP-DQ-1 has been reported to be the starter strain
of choice for manufacturing red soy sauce, whereas Aspergillu oyyzae
JP-W is more suitable for manufacturing white soy sauce, based on
the enzyme system produced by each during fermentation.
Health Concerns
Presence chloropropanols
Acid hydrolysis of vegetables protein, being derived from triacyglycerol in the
residual oil in the protein matrix.
2 most important chloropropanols:
1,3-dichloro-propan-2-ol (1,3-DCP)
3 monochloro-propane-1,2-diol (3-MCPD)
Cause : the addition acid hydrolyzed vegetable protein
Health Concerns