Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 13 : Nuts and Oil Seeds

Soya sauce

Soyabeans are cooked for 4 to 6 hours and cooled. They are mixed with an equal quantity of roasted ground wheat and the mixture is seeded with Aspergillus oryzae. After the initial fermentation, salt is added and the product is matured for 6 months to 3 years. When ripening is complete, the product is strained. Soya sauce thus obtained contains 67 per cent moisture and 5 to 6 per cent protein.

Soya sauce should be added in the end to retain in the food its colour and natural flavour. Used as dressing for salad. Soya sauce acts as an excellent preserving agent in pickles and preserved foods due to the presence of salt and mineral content.