Determined to diversify and advance the economy, the Raw Materials Research and Development Council (RMRDC) is working to improve soy sauce to reduce the unemployment rate in the country.
Soy sauce, or soya sauce is a liquid seasoning agent currently used in cooking worldwide. It contains bioactive components in addition to taste and aroma compounds. It also has various biological functions, including anticarcinogenic, antimicrobial, antioxidative and antiplatelet activities.
Soy sauce is a fermented soybean product that is indispensable in the nutrition of East Asian countries. With a deep reddish-brown and liquid-like appearance, it is used for enhancing the delicious taste and color of cuisines derived from various cultures. Soybeans seeds, combined with wheat and brine are the starting materials for the production of the seasoning agent. The soy sauce is a product of a fermentation process involving the hydrolysis of soybean and wheat flour by various microorganisms. It is a mixture of cooked soybean and wheat flour inoculated with Aspergillus enzyme, incubated at appropriate temperature for 3-5 days and then placed in a brine solution, whereupon an anaerobic fermentation takes place with the aid of halophilic yeasts and bacteria.
After a period of fermentation which may last from 3 months to a year depending of the characteristics or properties of the seasoning required, the liquid obtained is siphoned out, filtered, pasteurized and bottled as soy sauce. Four major stages are involved in the process.
These include soybean meal steaming, koji-making, brine fermentation, and sauce extraction with the help of a micro flora which consists of Aspergillus enzyme. Salt-tolerant yeast and bacteria thereafter convert the ingredients in the starting materials into the flavor and aroma compounds associated with soy sauce.
The global soy sauce market size was $40.63 billion in 2019 and is projected to reach $56.67 billion by 2027, exhibiting a CAGR of 7.63% during the forecast period (2020-2027). Presently, however, the global pandemic caused by the outbreak of COVID-19 has affected the purchasing patterns of soy sauce in the overseas market negatively. Blue Print