Recent Progress in Soy Sauce Production in Japan

Ogawa, Gengo

doi:10.1016/b978-0-12-370960-8.50026-6

Cited by 7 publications

(1 citation statement)

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“…In Japan, recent years have been marked by widespread efforts to recycle and effectively use waste generated by the industry [5][6][7]. Soy sauce production and the fishery industries thrive in Japan, and soy sauce squeezing residue (SSSR) and fishmeal, which are the operational byproducts of these sectors, are produced as waste and recycling materials.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Accidents during Storage Caused by Fermentation or Oxidation from SSSR and Fishmeal Using Thermal Analysis and Frank-Kamenetskii Theory

et al. 2018

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Abstract:In Japan, where soy sauce production and the fishery industries thrive, soy sauce squeezing residue (SSSR) and fishmeal, which are operational byproducts of these sectors, are produced as waste materials for recycling. SSSR and fishmeal have resulted in accidents due to spontaneous ignition and oxygen deprivation, which are believed to have been caused by the heat generated through fermentation or oxidation; consequently, it is desirable to develop measures that prevent such accidents during storage and transportation. In this study, we assessed the hazards associated with the spontaneous ignition and oxygen deprivation of SSSR and fishmeal in storage areas using thermal and gas analysers, focusing on the heat produced by fermentation and oxidation. We also used Frank-Kamenetskii theory to determine the relationship between pile height and the ambient temperatures at which spontaneous ignition and oxygen deprivation occur. Our results suggest that oxygen deficiency may occur in a well-sealed storage facility in which oxygen is consumed by fermentation. For example, the oxygen concentration can drop below critical safety thresholds in the case of SSSR, even when stored below 25 • C, particularly when the moisture content is high. However, when a sufficient amount of oxygen is present and the material is stored in large deposits in a well-insulated facility, fermentation causes the temperature to increase, leading to the oxidation of fatty acid esters and eventually fire; when SSSR or fishmeal is maintained at temperatures near 40 • C, their temperatures can increase to 250 • C within approximately 30 h. Furthermore, the results of this study also demonstrate the need to consider pile height in storage areas in order to prevent accidents due to spontaneous ignition and oxygen deprivation; the critical ambient temperature at which heat accumulates is estimated to be between 20-30 • C, at a bulk density of 0.3 × 10 3 kg/m 3 , and a pile height of 3 m.

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Section: Introductionmentioning

confidence: 99%

Investigation of Accidents during Storage Caused by Fermentation or Oxidation from SSSR and Fishmeal Using Thermal Analysis and Frank-Kamenetskii Theory

et al. 2018

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Fermented Oriental Soyfoods

Liu

1997

Soybeans

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Soy proteins for foods centering around soy sauce and tofu

Fukushima

1981

J Americ Oil Chem Soc

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In the Orient, soy proteins have been used for human consumption for centuries, during which various kinds of unique soy protein foods have been established. Some of these products, such as tofu, have a bland flavor, but there are also those products having a distinctive flavor and an aroma like fermented soy sauce. Both types are acceptable for worldwide populations. In earlier times, the consumption of these soy protein foods in the U.S. was mostly confined to Orientals. Recently, however, the koikuchi type of soy sauce has been consumed widely by non‐Orientals through nationwide supermarkets. Annual production in the U.S. has reached more than 16,500 kl. Tofu has also become popular in the U.S. because of its bland flavor which enables it to be used in many dishes. Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. Koikuchi shoyu is a typical Japanese type of fermented soy sauce characterized by a strong, appetizing aroma. The fermentation process consists of koji fermentation byAspergillus species and the subsequent brine fermentation, which contains lactic acid and alcoholic fermentations. Miso is a paste product produced through a similar fermentation. Tofu is a soy milk curd product made through a nonfermented process from soy milk.

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Recent Progress in Soy Sauce Production in Japan

Cited by 7 publications

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Investigation of Accidents during Storage Caused by Fermentation or Oxidation from SSSR and Fishmeal Using Thermal Analysis and Frank-Kamenetskii Theory

Investigation of Accidents during Storage Caused by Fermentation or Oxidation from SSSR and Fishmeal Using Thermal Analysis and Frank-Kamenetskii Theory

Fermented Oriental Soyfoods

Soy proteins for foods centering around soy sauce and tofu

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