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Moromi, production

Continuous-phase liquid holdup, 235 Conventionsd production of soy sauce final product, 203 koji production, 200-201 moromi production, 201-203 process, 200,201/... [Pg.344]

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. [Pg.203]

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. [Pg.203]

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. [Pg.210]

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. [Pg.350]

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... [Pg.52]


See other pages where Moromi, production is mentioned: [Pg.208]    [Pg.379]    [Pg.382]    [Pg.794]    [Pg.379]    [Pg.382]    [Pg.97]    [Pg.445]    [Pg.453]    [Pg.562]   
See also in sourсe #XX -- [ Pg.201 , Pg.202 ]




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