PRODUCTION PROCESS FOR SOY SAUCE FREE OF 3-MCPD USING LOTUS SEEDS AS THE MAIN INGREDIENT

Abstract

The proposed process for producing 3-MCPD-free soy sauce from lotus seeds as the main ingredient includes the following steps: (i) pre-fermentation treatment of the lotus seed and soybean mixture, including soaking the lotus seeds and soybeans in water, steaming them, mixing them, and grinding them into a fine powder. The mixture is then allowed to cool to a temperature between 35 and 37°C; (iii) mold incubation by mixing Aspergillus oryzae spores into the treated lotus seed and soybean mixture, cultivating the mold at a temperature between 30 and 36°C, with an air humidity between 80 and 90% for 3 to 4 days; (iii) extraction of the mold-incubated lotus seed and soybean mixture by adding a brine solution with a concentration of 10 to 15% to the lotus seed mixture, then filtering and pressing to obtain the liquid extract. The remaining pulp is extracted a second time with 20% salt solution, then filtered and pressed a second time to obtain the liquid extract; (iv) the liquid extract, liquid extract and additives are mixed and pasteurized to create the lotus seed soy sauce product.