Soy sauce is made from plant proteins such as soybeans or soybean meal as the main raw material, supplemented with flour, wheat, or bran, and fermented through microbial koji making. Traditional soy sauce brewing processes not only require a large area but also involve high labor intensity, long fermentation times, and are susceptible to contamination by other microorganisms, resulting in low production efficiency. Furthermore, the enzymes produced after koji making are difficult to completely decompose the raw materials, leading to low raw material utilization and high production costs.
Solution Details
Adding enzyme preparations during the soy sauce brewing process can promote the decomposition of proteins and starches in the raw materials, effectively compensating for the insufficient variety and quantity of enzymes in traditional brewing methods. This improves raw material utilization, thereby increasing the content of soluble non-salt solids, total nitrogen, and amino acid nitrogen. Simultaneously, it promotes flavor compound formation, improves soy sauce flavor, shortens the production cycle, saves raw materials, increases yield, and offers significant benefits at a low cost.
