Soy Fermentation Product
Fermentation of Soy Products
There are many soy products are the result of fermentation, such as tempeh, natto, miso, shoyu.
Fermentation of Natto
Natto is a traditional Japanese food for over a thousand years. Natto are soybeans that are fermented by bacteria Bacullus subtilus natto. Natto has a smell of ammonia caused by fermentation des amino acids. During the fermentation of natto produced a viscous and sticky polymer (polyglutamic acid) that make Natto is very viscous. Because of this odor and appearance, natto is not as popular. During the fermentation of natto, Bacillus produces enzymes, vitamins, amino acids and other nutrients unique to natto. Some of the beneficial effects of natto include prevention of heart attacks, cancer, osteoporosis and intestinal infections. The bacteria Bacullus subtilus natto has a powerful enzyme that can dissolve blood clots.
Miso Fermentation
Miso is also a fermented soybean product in Japan. Miso comes from Koji mix with rice, barley or soybeans. Miso is fermented and aged in wooden barrels. The ments softer and sweeter are only fermented and aged for one to two months. The dark miso type can be aged for more than two years until he is strong and salty flavor. The Japanese drink every morning a cup of miso soup, which is used to stay healthy.
Shoyu Fermentation
Shoyu or soy sauce is a spicy-brown liquid obtained by a slow process of fermentation of soybean and wheat mixture. First, mix the soy beans and wheat, with an accelerator (Aspergillus oryzae). The mixture is then fermented in large tanks drilled for a few days. This cultural process is called Koji, then transferred to fermentation tanks, add salt and water. This bran, called Moroni, goes through a fermentation process additional 6 months. After this period, the bran is pressed to get the shoyu. During the fermentation of shoyu, enzymes produced by fungi in the degradation of soy protein. The flavor and color of shoyu depend on the salt concentration, fermentation temperature and duration. The shoyu is very popular in Japan and China. One of the largest producers of Kikkoman Shoyu is.