Skip to main content
SpringerLink
Log in

Industrial production of soy sauce

  • Published:
Journal of Industrial Microbiology

Summary

Soy sauce is a seasoning agent with a salty taste and a distinct aroma suggestive of meat extracts. The sauce is made by fermentation of a combination of soy beans and wheat in water and salt. This paper covers the method for production of fermented soy sauce, and that for acid-hydrolysis of defatted soy bean proteins. The microorganisms involved in soy sauce production, and biochemical and chemical changes in soy bean and wheat during fermentation influence greatly the sensory attributes and quality of soy sauce. Recent progress in industrialization of soy sauce manufacture is discussed.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Aishima T. 1983. Relationships between gas chromatographic profiles of soy sauce volatiles and organoleptic characteristics based on multivariate analysis. In: Instrumental Analysis of Foods. Recent Progress, vol. 1 (Charalambous, G. and G. Inglett, eds), pp. 37–56, Academic Press, New York.

    Google Scholar 

  2. Enderlin, C.S. and D.M. Ogridziak. 1994. Cloning, nucleotide sequence and functions of XPR6, which codes for a dibasic processing endoprotease from the yeastYarrowia lipolitica. Yeast 10: 67–79.

    Google Scholar 

  3. Forss, D.A. and H. Sugisawa, 1981. Brief reviews of dairy and soy products. In: Flavor Research: Recent Advances (Teranishi, R. and R.A. Flath, eds), pp. 355–372. Marcel Dekker, New York.

    Google Scholar 

  4. Fukushima, D. 1985. Chemistry of soybean proteins and related foods of Japan and China. Food Rev. Int. I: 149–209.

    Google Scholar 

  5. Fukushima, D. 1987. Soy sauce materials and their treatment. In: Brewing Technology of Soy Sauce (Tochikura, T., ed.), pp. 1–79, Brewing Society of Japan, Tokyo.

    Google Scholar 

  6. Fukushima, D. 1989. Industrialization of fermented soy sauce production centering around Japanese shoyu. In: Industrialization of Indigenous Fermented Foods (Steinkraus, K.H., ed.), pp. 1–88. Marcel Dekker, New York.

    Google Scholar 

  7. Fukushima, Y., K. Okamura, K. Imai and H. Motal. 1985. A new immobilization technique of whole cells and enzymes with colloidal silica and alginate. Annual Meeting Abstract, Agr. Chem. Soc. Japan, p. 66.

  8. Hesseltine, C.W. 1977. Solid-state fermentation. Process. Biochem. 12: 24–27, 29–32.

    Google Scholar 

  9. Luh, B.S. 1991. Impact of biotechnology on food processing. In: Proc. First International Conf. on Food Science and Technology, Wuxi, Jiangsu Province, People's Rep. of China, pp. 1–13.

  10. Noda, F. 1978. Fermentation of soy sauce moromi mash. Part I and Part II. J. Japan Soy Sauce Res. Inst. 4: 145–151; 196–202.

    Google Scholar 

  11. Nunomura, N. and M. Sasaki. 1986. Soy sauce. In: Legume-Based Fermented Foods (Reddy, N.R., M.D. Pierson and D.K. Salunkhe, eds), pp. 5–46, CRC Press, Boca Raton, FL.

    Google Scholar 

  12. Ogrydziak, D.M. 1983. Yeast extracellular proteases. Crit. Rev. Biochem. 13: 1–55.

    Google Scholar 

  13. Onagà, D.M., B.S. Luh and S.J. Leonard. 1957. Quality evaluation and chemical composition of soy sauce. Food Res. 22(1): 83–88.

    Google Scholar 

  14. Osaki, K., Y. Okamoto, T. Akao, S. Nagata and H. Takamatsu. 1985. Fermentation of soy sauce with immobilized. whole cells. J. Food Sci. 50: 1289–1292.

    Google Scholar 

  15. Reed, G. (ed.) 1982. Prescott and Dunn's Industrial Microbiology, 4th edn. Avi Publishing Co., Westport, CT.

    Google Scholar 

  16. Skinner, F.A., S.M. Passmore and R.R. Davenport. 1980. Biology and activities of yeasts. The Society for Applied Bacteriology Symposium Series #9. Academic Press, New York.

    Google Scholar 

  17. Steinkraus, K.H. 1989. Industrialization of Indigenous Fermented Foods Marcel Dekker, New York.

    Google Scholar 

  18. Sugimori, T. 1976. Recent progress in soy sauce manufacturing. J. Brew. Soc. Japan 71: 152–155.

    Google Scholar 

  19. Yokotsuka, T. 1986. Soy sauce biochemistry. In: Advances in Food Research, vol. 30 (Chichester, C.O., E.M. Mrak and B.S. Schweigert, eds), pp. 195–329. Academic Press, Orlando, FL.

    Google Scholar 

  20. Wang, H.L. and C.W. Hesseltine. 1982. Oriental fermented foods. In: Prescott and Dunn's Industrial Microbiology, 4th edn (Reed, G., ed.), pp. 492–539, Avi Pub. Co., Westport, CT.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Dept of Food Science & Technology, University of California, 95616, Davis, CA, USA

    B. S. Luh

Authors
  1. B. S. Luh
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

This paper is dedicated to Professor Herman Jan Phaff in honor of his 50 years of active research which still continues.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Luh, B.S. Industrial production of soy sauce. Journal of Industrial Microbiology 14, 467–471 (1995). https://doi.org/10.1007/BF01573959

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01573959

Keywords

Search

Navigation