Kicap...

intan

satu proses penapaian..
apakah organisma yg terlibat..
sajalah nak tau apa yg kita makan...

Soy sauce has come a long way from its traditional roots. Although still used in oriental dishes, some applications now include use as a general condiment, flavor enhancer and coating with seasonings. This explanation is to provide food manufacturers with a little of soy sauce's history, how it is made and some applications.

Soy sauce has come a long way from its traditional roots. Although still used in oriental dishes, some applications now include use as a general condiment, flavor enhancer and coating with seasonings. This explanation is to provide food manufacturers with a little of soy sauce's history, how it is made and some applications.

Soy sauce is a dark brown salty liquid with a peculiar aroma and a meaty taste. It is the chief savory-seasoning agent in Oriental cookery, but it is becoming increasingly popular in many other regions of the world. Once a homemade staple, it has become an important industrial product. Industrialization has altered the production process, changed the raw materials used, standardized the products and modified somewhat their characteristics.

The main ingredients of soy sauce are soybean (or defatted soybean meal), wheat, salt and water. The heart of the manufacturing process is a complex fermentation whereby the carbohydrates are fermented to alcohol and lactic acid and the proteins are broken down to peptides and amino acids. Chemical reactions between the original components and the fermentation products create the color, consistency and aroma of soy sauce. Formulations and processing conditions differ from one country to another and in function of the type of soy sauce to be produced. The process of manufacturing soy sauce can be divided into three stages: preparation of the "Koji", fermentation in brine and product refining.

Soy sauce process flow chart describes the basic outline of the manufacturing process of soy sauce. Soybeans and/or defatted soybean meal are cooked in continuous or batch pressure-cookers and mixed with roasted and coarsely broken wheat. The mass is inoculated with a mould- Aspergillus oryzae (or A. sojae) and incubated in shallow vats or doughnut-shaped circular plate with perforated bottoms and air is forced through the mass. After two or three days of incubation under controlled conditions of temperature and moisture, mould growth covers the entire mass which turns greenish as a result of sporulation. This mass is called "Koji". Koji is the essential ingredient of most fermented products of the Orient. It is a concentrated source of amylolytic and proteolytic enzymes necessary for the decomposition of the carbohydrates and proteins.

The Koji is mixed with brine containing 22 to 25 % salt (weight by volume) and transferred to deep fermentation tanks. Lactic acid bacteria and osmophilic yeast cultures are added and the slurry ( called "Moromi"-mash) is allowed to ferment at controlled temperature and occasional aeration. The high salt concentration effectively inhibits growth of undesirable "wild" microorganisms. The starch is transformed to sugars that are fermented to lactic acid and alcohol. The pH drops from near neutral to 4.7- 4.8. The Moromi is held in the fermentation tanks for 6 to 8 months. In the refining stage, the fermented mash is pressed to separate the sauce from the solid residue. The sauce is filtered, clarified and heated to 70-80o C. Heating is necessary to pasteurize the sauce and to develop the characteristic color and aroma. After final clarification the sauce is bottled. The use of defatted soybean meal instead of whole soybeans is justified, since most of the oil is lost in the residue.

intan

Originally posted by RasaCinta at 2005-3-8 01:36 AM:
[img]http://www.northernfoodcomplex.com/images/proc ...

Terima kasih banyak2 RasaCinta.

Lengkap dgn gambarajah dan penerangan ringkas yang jelas...

intan

Originally posted by RasaCinta at 2005-3-8 01:36 AM:
Soy sauce process flow chart describes the basic outline of the manufacturing process of soy sauce. Soybeans and/or defatted soybean meal are cooked in continuous or batch pressure-cookers and mixed with roasted and coarsely broken wheat. The mass is inoculated with a mould- Aspergillus oryzae (or A. sojae) and incubated in shallow vats or doughnut-shaped circular plate with perforated bottoms and air is forced through the mass. After two or three days of incubation under controlled conditions of temperature and moisture, mould growth covers the entire mass which turns greenish as a result of sporulation. This mass is called "Koji". Koji is the essential ingredient of most fermented products of the Orient. It is a concentrated source of amylolytic and proteolytic enzymes necessary for the decomposition of the carbohydrates and proteins.

The Koji is mixed with brine containing 22 to 25 % salt (weight by volume) and transferred to deep fermentation tanks. Lactic acid bacteria and osmophilic yeast cultures are added and the slurry ( called "Moromi"-mash) is allowed to ferment at controlled temperature and occasional aeration. The high salt concentration effectively inhibits growth of undesirable "wild" microorganisms. The starch is transformed to sugars that are fermented to lactic acid and alcohol. The pH drops from near neutral to 4.7- 4.8. The Moromi is held in the fermentation tanks for 6 to 8 months. In the refining stage, the fermented mash is pressed to separate the sauce from the solid residue. The sauce is filtered, clarified and heated to 70-80o C. Heating is necessary to pasteurize the sauce and to develop the characteristic color and aroma. After final clarification the sauce is bottled. The use of defatted soybean meal instead of whole soybeans is justified, since most of the oil is lost in the...

Ada beberapa mikroorganisma yg berperanan menghasilkan produk ini.
thanks..

ibnur

Originally posted by RasaCinta at 2005-3-8 01:36:
[img]http://www.northernfoodcomplex.com/images/proc ...

nampak macam canggih la.

Kenapa yang aku intai-intai ceah pagar kayu (macam fortress) ada banyak tempayan besar kat luar bangunan.  Yang lelain tu tak yah cerita la kan, paham paham aje.

intan

Originally posted by ibnur at 2005-3-9 10:16 PM:



nampak macam canggih la.

Kenapa yang aku intai-intai ceah pagar kayu (macam fortress) ada banyak tempayan besar kat luar bangunan.  Yang lelain tu tak yah cerita la kan, paham paham aje.

intan rasa itu traditional method untuk tangki takungan penapaian...
cara pembuatan kicap secara moden masih gunakan tempayan ker...

Originally posted by intan at 3-8-05 09:18 AM:

Ada beberapa mikroorganisma yg berperanan menghasilkan produk ini.
thanks..

secara ringkas, sumernya kulat

dak_ker

kesahnya...

Originally posted by ibnur at 3-9-05 10:16 PM:



nampak macam canggih la.

Kenapa yang aku intai-intai ceah pagar kayu (macam fortress) ada banyak tempayan besar kat luar bangunan.  Yang lelain tu tak yah cerita la kan, paham paham aje.

hi ibnur..

kita penah melawat kilang buat kicap yeo's (ikut nenek dulu.. dia suka buat rombongan )
if i still remember...tempayan tu digunakan utk buat taucu
bukan kicapppp...

flowerjun

:setuju: Betul tu Ibnur... aku pernah tgk satu rancangan kat tv.. diorg buat (perap)  kicap tu  dalam tempanyan..

ibnur

Originally posted by flowerjun at 2005-3-10 15:37:
:setuju: Betul tu Ibnur... aku pernah tgk satu rancangan kat tv.. diorg buat (perap)  kicap tu  dalam tempanyan..

Masa dulu-dulu, dekat rumah aku ada kilang kicap.  Sekarang dak kena banned.  Banyak sebab, sebab utama, dia kilang haram.  Pulak tu, dalam kilang dia ada anjing duduk jaga kawasan kilang.  Dah le tempayan kat luar. Entah apa anjing tu buat kita mana tau.  

Kalau macam RasaCinta tengok di kilang yeos tu lain la.  Sebab Yeos ni memang dah establish, takkan dia nak main lebih kurang.

intan

Originally posted by RasaCinta at 2005-3-10 10:18 AM:


secara ringkas, sumernya kulat

banyak gak faedah kulat ni kpd kita...

intan

Originally posted by RasaCinta at 2005-3-10 10:21 AM:


hi ibnur..

kita penah melawat kilang buat kicap yeo's (ikut nenek dulu.. dia suka buat rombongan )
if i still remember...tempayan tu digunakan utk buat taucu
bukan kicapppp...

ada satu siri Tv korea kat 8TV...
kisah nya buat kicap dalam tempayan besar...
bertempayan2 dan penuh kemahiran dan kesenian...

Originally posted by intan at 3-11-05 11:03 AM:

ada satu siri Tv korea kat 8TV...
kisah nya buat kicap dalam tempayan besar...
bertempayan2 dan penuh kemahiran dan kesenian...

tak tgk la intan...tapi memang la simpan kicap dlm tempayan..
lain kompeni lain kot :hmm:

so kat sini boleh bezakan antara kicap manis (kipas udang) dgn kicap memasak

The natural brewing process

The natural brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining.

1. Koji-making: To begin the process, carefully selected soybeans and wheat are blended under precisely controlled conditions. Next, a proprietary seed mold, called Aspergillus, is introduced, and the mixture is allowed to mature for three days in large, perforated vats through which air is circulated.

2. Brine Fermentation: The resulting culture, or koji, is then transferred to fermentation tanks, where it is mixed with saltwater to produce a mash called moromi. The next, and perhaps most critical step, is allowing the moromi to ferment for several months using osmophilic lactic acid bacteria and yeasts. During this time, the soybeans and wheat are transformed into a semi-liquid, reddish-brown 搈ature mash.

mbhcsf

Apa yang dinamakan dgn TEKNOLOGI FERMENTASI? ini yg i dengaq agak popular di kalangan biotechnologist...

intan

Originally posted by mbhcsf at 2005-3-11 09:14 PM:
Apa yang dinamakan dgn TEKNOLOGI FERMENTASI? ini yg i dengaq agak popular di kalangan biotechnologist...

betul tu da...
hinggakan sesetengah kursus..ada subjek khas yg dinamakan Fermentasi ini...
terlalu banyak produk yg dapat dihasilkan dari teknik fermentasi...
Bermula dari makanan traditioanl sperti tapai, tempe, taucu, kicap...
hinggalag produk tinggi seperti ubat-ubatan, kosmetik dsb..

intan

Originally posted by RasaCinta at 2005-3-11 01:49 PM:
so kat sini boleh bezakan antara kicap manis (kipas udang) dgn kicap memasak

The natural brewing process

The natural brewing of soy sauce is accomplis ...

Terima kasih Rasacinta
very informative dan interesting...

mbhcsf

salam all..
haa topic menarik ..
okaylah sebab tadi bila scheming thru the topic,  saya terbaca ttg Aspergillus Sp yg digunakan well ..tak bahaya ker/ sebab ader species aspergillus yg i tahu Aspergillus Fumigatus  yg dikaitkan dgn well alflatoxin - carcinogenic substances - yakni cancer inducing agent/ cam, ner tu - any input???
bless you ...

BellaDeLaRossa

oo..gitu ka?ingatkan dia main proses hancurkan kacang or jeruk soya jer....byk jgk step yer....tp apasal kicap yg kita beli x ler mahal sgt jika nak bandingkan dgn sshnya nak jadinya kicap...hihilol