Moromi

Moromi making When koji mixed with saturated sodium chloride solution and allowed to stand, the mixture is called moromi" The mixing of the koji with die salt solution makes the internal region of the moromi mix anaerobic, a condition diat kills Aspergillus oryzae. On the other hand the high salt, anaerobic conditions are quite... 

Fig. 2. Changes of P. halophilus Z. rouxii and C. versatilis in Moromi Mash (Reproduced with permission from ref. 3. Copyright 1988 Brewing Society of Japan)...

Once the lactic add and alcohol fermentation is complete, the moromi is aged until its moldy odor has disappeared. During this portion of the aging period other flavor molecules, particularly 4-ethylguaiacol and 4-ethylphenol are added to the moromi by Candida versatilis (4), These compounds are the major components contributing to the flavor of soy sauce. The entire moromi process is completed in about six months. 

Final soy sauce product When the moromi aging process is complete, the material is pressed yielding a raw soy sauce. The raw pressed material is pasteurized and filtered prior to sending it to the market. 

Analysis of each process in the conventional method of soy sauce production indicated that moromi required three processes hydrolysis, fermentation, and aging. It was hypothesized that the time required for the moromi process could be reduced into two process, i.e. autolysis and fermentation. These are discussed below. 

A new method for the preparation of soy sauce has been developed. The new scaled-up method divides the moromi process into two processes autolysis and fermentation. Because of the utilization of high temperatures, the new process permits the production of a NaCl free autolyzate from koji. Division of the fermentation process into two separated processes permit better control of lactic acid fermentation and alcohol fermentation processed which used to require great skill. The new scale-up procedure for soy sauce production yields a product in half the time required by the traditional (conventional) method and still produces a soy sauce with high levels of the desirable Bavor component, glutamic acid. Utilization of this protocol by the soy sauce producing industry should have significant economic impact to bo producers and consumers. 

Continuous-phase liquid holdup, 235 Conventionsd production of soy sauce final product, 203 koji production, 200-201 moromi production, 201-203 process, 200,201/... 

After the moromi fermentation, the raw sauce is obtained by filtration the filtered sauce is pasteurized and bottled. Table 18.2 illustrates the chemical composition of soya sauce (Fukushima, 1989). It should be noted that of all nitrogen present, approximately half is present as amino nitrogen. This implies that the soya protein has been broken down to a very large extent into low-molecular-mass water-soluble compounds. 

Salt is dissolved into water, whieh is then mixed with Koji and poured into a large tank. The mixture is called Moromi (mash of unmatured soy sauce). Moromi continues to change in the tank for 6 months. During this period, enzymes, yeast, and microorganisms such as lactic acid bacilli work actively. Decomposition of ingredients... 

Next, Moromi is wrapped in a cloth and squeezed slowly for as long as 3 days. The squeezed raw soy sauce is heated up to a certain temperature. This is not only for sterilization but for standardizing aroma and color and increasing stability of soy sauce by stopping enzyme activity. This process is an important process of soy sauce production. After heating process, the soy sauce is checked by inspectors for not only chemical composition but also color, aroma, and taste by using their eyes, nose, and tongue. Inspected soy sauce is bottled in the elean room. 

By using ERIC-PCR and RAPD methods and 16S rRNA sequence analysis, Nanda et al. (2001) clarified the acetic acid bacteria involved in the rice vinegars komesu, kurosu, and kasuzu, fermented by the traditional static surface method. In these fermentations, no pure cultured strain had been inoculated since these vinegar productions began one century ago. The acetic acid bacterial layer covering the moromi surface is scooped up with a mesh bowl and then gently introduced into a... 

Fig. 2.1 Transferring inoculation of a crepe pellicle of acetic acid bacteria. The bacteria covering the moromi surface are scooped up with a mesh bowl and then gently floated into the pellicle layer of a new moromi (Picture provided by Tamanoi Vinegar Co. Ltd. Sakai, Japan)...

Moromi SK, Siddiki HSMA, Ali MA, Kon K, Shimizu K. Acceptorless dehydrogenative coupling of primary alcohols to esters by heterogeneous Pt catalysts. Catal Sd Technol. 2014 4 3631-3635. 

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