Brine cooled to 0-5°C in the summer can avoid sedimentation and darkening of soy sauce. The mixing container, such as a cement or fiberglass tank, is filled up with brine (Fig. 5). Disintegrated and cooled soya koji mixture is then added. Compressed air is used to stir the mixture. The amount of mashing water (brine) is in the '' 10 water'' to '' 11 water''
range. Nowadays, when defatted soybeans are used, it is common to use '' 12 water'' to '' 13 water.'' Use of lesser amounts of brine will result in better quality soy sauce.
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