1. Fermented Soybean Products and Hot Sauce Products in China Xiaojun Liao College of Food Science & Nutritional Engineering China Agricultural University College of Food Science & Nutritional Engineering

2. Review of fermented soybean products in China  History of manufacture the fermented soybean products ( FSBP ) in China Soy paste & soy sauce (4000 years ago ) Douchi (2000 years ago ) Fermented bean curd (1000 years ago ) China Agricultural University College of Food Science & Nutritional Engineering

3. China Agricultural University College of Food Science & Nutritional Engineering Review of fermented soybean products in China  FSBP are broadly utilized in the following sections. As condiments in Chinese cuisine As food As ingredients in the processing of food

4. China Agricultural University College of Food Science & Nutritional Engineering Classification of fermented soybean products in China Fermented soybean products in China Soy Paste Douchi Sufu Soy sauce Fermented soybean sauce Formulated soybean sauce Soybean paste Wheat paste Paste blends Fermented by Aspergillus oryzae Fermented by Mucor mucedo Fermented by Rhizopus Fermented by Bacteria Fermented by Mucor mucedo Fermented by Rhizopus Fermented by Bacteria

5. Soy sauce

6. Soy Paste

7. Douchi

9. Sufu

12. Classification of paste products in China China Agricultural University College of Food Science & Nutritional Engineering Soybean paste : the raw material is soybean, including solid soybean paste and liquid soybean paste. Horsebean paste : The raw material are horsebean, flour, capsicum and salt. Black soybean paste : Black soybean is a kind of soybean. The raw material are black soybean and flour. The specialty of this kind of paste is high temperature on the process of fermentation. Mixed bean paste : The raw material are pease and other beans.

13. The production and trade of FSBP in China China Agricultural University College of Food Science & Nutritional Engineering

14. The production and trade of FSBP in China China Agricultural University College of Food Science & Nutritional Engineering

15. The production and trade of FSBP in China China Agricultural University College of Food Science & Nutritional Engineering

16. China Agricultural University College of Food Science & Nutritional Engineering The production and trade of FSBP in China

17. Micro-organisms applied in the production of FSBP China Agricultural University College of Food Science & Nutritional Engineering In the history recent 100 years Naturally-fermented Inoculated micro-organisms More stable and better quality

18. Major microorganisms applied in the manufacturing of fermented soybean products China Agricultural University College of Food Science & Nutritional Engineering

19. China Agricultural University College of Food Science & Nutritional Engineering Major microorganisms applied in the manufacturing of fermented soybean products

20. China Agricultural University College of Food Science & Nutritional Engineering Major microorganisms applied in the manufacturing of fermented soybean products

21. Emerging technology in the production of FSBP in China  Application of enzyme preparation in FSBP Amylase help form reducing sugar and dextrin, increase soluble solid in soy sauce and raw material for the alcohol fermentation and organic acid fermentation. Protease can hydrolyze bean protein into some protein hydrolysate such as peptone, conjugated protein, polypeptide and amino acid, which cause the soy sauce, have rich nutrition and a wonderful flavor. Cellulase can hydrolyze celllose into dextrose, it can also dissolute the plant cell wall and all the contents of the cell can be made good use. Enzyme preparation can improve the productivity and better the flavor. China Agricultural University College of Food Science & Nutritional Engineering

22. Application of enzyme preparation in FSBP China Agricultural University College of Food Science & Nutritional Engineering

23.  Combination fermentation process of multi-strains in the production of FSBP China Agricultural University College of Food Science & Nutritional Engineering Emerging technology in the production of FSBP in China

24. Combination fermentation process of multi-strains in the production of FSBP China Agricultural University College of Food Science & Nutritional Engineering Fig. 6 Effect of strains on reducing sugar in soy sauce

25. China Agricultural University College of Food Science & Nutritional Engineering Combination fermentation process of multi-strains in the production of FSBP Fig.7 Effect of strains on the NH 2 -N

26. China Agricultural University College of Food Science & Nutritional Engineering Combination fermentation process of multi-strains in the production of FSBP Fig.8 Effect of strains on the titratible acid in soy sauce

27. China Agricultural University College of Food Science & Nutritional Engineering Ultra-filtration process to clarify and to sterilize the soy sauce Effect of ultra-filtration operation on the soy sauce

28. The bio-active compounds in FSBP China Agricultural University College of Food Science & Nutritional Engineering Soybean iso-flavones Soybean oligosaccharides Soybean saponins Melanoidin Soybean poly-peptide

29. The bio-active compounds in FSBP China Agricultural University College of Food Science & Nutritional Engineering Soybean iso-flavones anti-oxidant anti-bacteria enhance immune prevent breast cancer prevent carcinoma of prostate.

30. China Agricultural University College of Food Science & Nutritional Engineering Soybean oligosaccharides enhance Bifidobacterium in intestines protect liver lower the blood pressure lower the cholesterol in serum The bio-active compounds in FSBP

31. China Agricultural University College of Food Science & Nutritional Engineering The bio-active compounds in FSBP Soybean saponins weight-loss anti-thrombus anti-diabetes adjust immune

32. China Agricultural University College of Food Science & Nutritional Engineering The bio-active compounds in FSBP Melanoidin eliminate active oxygen such as peroxide, hydroxyl free radical, and H 2 O 2.

33. China Agricultural University College of Food Science & Nutritional Engineering The bio-active compounds in FSBP Soybean poly-peptide Soy sauce is fermented by microorganism, such as Aspergillus oryzae, Saccharomyces rouxii, Tetracoccus Sojae. The proteinases which is excreted by microorganism are act on protein of soybean and flour and form many kinds of poly-peptide.

34. A famous sufu manufactory in China

35. Processing chart Packaging Soybean Inoculation Tofu Sufu Filling in bottles Fermentation in bottle First fermentation

36. Making Tofu

37. Inoculation

38. First fermentation

39. Filling in bottles

40. Fermentation in bottle

41. Packaging

42. The Developmental Direction of Chinese Fermented Soybean Products  Develop top grade fermented soybean products in China  Use new technology to innovate traditional process  Utilize enzyme preparations to ferment soybean products  Use multiple fungus fermentation  Develop high quality strains  Add flavors to improve the quality of fermented soybean products China Agricultural University College of Food Science & Nutritional Engineering

43. Main Hot Sauce Products in China China Agricultural University College of Food Science & Nutritional Engineering  Soybean hot sauce  Horsebean hot sauce  Blend hot sauce  Sesame hot sauce  Beef hot sauce

44. Processing Method of Hot Sauce Products in China China Agricultural University College of Food Science & Nutritional Engineering  Fermented hot sauce  Brined hot sauce  Hot sauce sauted with oil

45. Soybean hot sauce  The main ingredient of soybean hot sauce is soybean, which is assistant with capsicum and peanut.  After fermented by Aspergillus oryzae and Aspergillus niger, the finished products are full of the taste of soy sauce and peanut. China Agricultural University College of Food Science & Nutritional Engineering

46. Horsebean hot sauce China Agricultural University College of Food Science & Nutritional Engineering  Horsebean hot sauce was first produced in Sichuan Province for about 200 years ago.  It is mainly fermented by Aspergillus oryzae which has abundant nutritions and especial color, flavour and taste.  The main ingredients are horsebean, flour, capsicum and salt.

47. Blend hot sauce China Agricultural University College of Food Science & Nutritional Engineering  The blend hot sauce is mixed with many kinds of ingredients which are suitable to many different people.  The main ingredients of blend hot sauce are soy paste, garlic, carrot, onion, tomato.

48. Sesame hot sauce  Sesame hot sauce is fermented by many different microorganisms.  The main ingredients are soybean, flour, capsicum and salt. China Agricultural University College of Food Science & Nutritional Engineering

49. Beef hot sauce  The main ingredients of beef hot sauce are soy paste and wheat paste.  The assistant ingredients of beef hot sauce are capsicum, peanut, garlic, beef, vegetable oil. China Agricultural University College of Food Science & Nutritional Engineering

50. Hot Sauce Products in China