soy sauce production process project report

Kikkoman’s proprietary micro organism (seed starter) has a vital role in determining the flavour of Kikkoman Soy Sauce. The soybeans are steamed until they are softened so that they are more amenable to processing. The wheat is roasted and crushed to release the nutrients. The three main ingredients used in making soy sauce are soybeans, wheat and salt. The brown colour is a result of the six to eight month maturation process. Soy sauce production requires a complex fermentation process in which the carbohydrates are fermented to alcohol and lactic acid and the proteins broken down to peptides and amino acids. The main ingredients of soy sauce are soya beans or defatted soya bean meal, wheat, salt and water. Soy sauce is a dark brown salty liquid with a distinctive aroma used to season oriental foods. The design has to meet and exceed the safety requirements of the US Department of Agriculture and the Food and Drug Administration. The extension has been designed with a modular approach in order that the plant may be upgraded gradually with a minimum of disruption. Moyno supplied pump equipment for the new plant to move solutions around the plant and remove waste. One of the main challenges was to incorporate advanced processing and packaging technology without compromising the traditional methods of soy sauce brewing. The expansion of the Kikkoman Foods plant used structural pre-cast concrete panels from Spancrete. “Kikkoman Foods is the world’s largest producer of soy sauce products, with international sales of nearly $2bn.” Soy sauce plant contractors and construction The product is packed in a variety of packaging ranging from 1l and 2l PET bottles to 250ml glass containers. The production capacity will increase from 25 million gallons (95 million litres) to 29 million gallons (109 million litres) and will further increase to 34 million gallons (129 million litres) when the expansion is fully implemented. The expansion will increase the employee number to over 300. It currently employs 160 workers and the expansion has increased the facility area to 710,000ft². The Wisconsin plant was first constructed in 1973. The expansion was sited in Wisconsin because of its central location in the US, easy access to high-quality raw materials and the excellent water quality. The first phase of the expansion, which started in early 2004, required an investment of $13m. The company will invest $120m in the plant until 2013. Kikkoman Foods announced in May 2003 its intention to expand its production plant in Lake Geneva, Wisconsin, US. Koji is pumped to fermentation tanks where saltwater brine and yeast combine to form moromi, beginning the fermentation stage. Aspergillus oryzae acts on the nutrients of the soy to break down carbohydrate and protein, forming koji.

Soy sauce production process project report