Abstract
Soy sauce is a light brown to black liquid having umami and delicious tastes with an appetizing aroma. The most known type of soy sauce is the salty soy sauce. This soy sauce can be grouped into two types, i.e., a Japanese type (only found in Japan) and a Chinese type (produced in China and South East Asia). The Japanese soy sauce uses soybean and wheat (ratio 1:1) as the main raw material, whereas the Chinese type uses no or very little wheat besides soybean (Röling, 1995). In Indonesia, traditional soy sauce producers usually use black soybean, but some use yellow soybean, whereas modern producer use a mixture of wheat and defatted soybean. The main preparation of this soy sauce involves mold and brine fermentation to afford moromi which is then filtered and pasteurized to give soy sauce.
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Apriyantono, A., Setyaningsih, D., Hariyadi, P., Nuraida, L. (2004). Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration. In: Shahidi, F., Spanier, A.M., Ho, CT., Braggins, T. (eds) Quality of Fresh and Processed Foods. Advances in Experimental Medicine and Biology, vol 542. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9090-7_15
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DOI: https://doi.org/10.1007/978-1-4419-9090-7_15
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