Question

Arrange the steps involved in the production of soy sauce
[A.] Roasting of wheat 
[B.] Moromi stage 
[C.] Lactic/ethanolic fermentation 
[D.] Fermentation at 25-30 \(^{\circ}\)C for 2-3 days 
Choose the most appropriate answer from the options given below:

• A. A, D, B, C
• B. A, C, B, D
• C. A, D, C, B
• D. C, B, D, A

Hint:

Soy sauce production has two key stages: first, the solid-state \textbf{Koji} fermentation (mold growth for a few days), followed by the long, liquid \textbf{Moromi} fermentation (yeast/bacteria action for months).

Answer 1

The Correct Option is A

Step 1: Outline the two main fermentation stages in traditional soy sauce production: Koji and Moromi.

Step 2: Arrange the steps in chronological order.
1. (A) Roasting of wheat: The process begins with preparing the raw materials. Soybeans are soaked and cooked, while wheat is roasted and crushed to develop flavor and prepare it for fermentation. This is the first step.
2. (D) Fermentation at 25-30 \(^{\circ}\)C for 2-3 days: The cooked soybeans and roasted wheat are inoculated with a starter mold (Aspergillus oryzae). This mixture, called Koji, is allowed to undergo an aerobic fermentation for a few days to allow the mold to grow and produce enzymes. This step matches the description.
3. (B) Moromi stage: The completed Koji is then mixed with a high concentration salt brine to create a mash called Moromi. This marks the beginning of the second, much longer fermentation period.
4. (C) Lactic/ethanolic fermentation: During the long Moromi fermentation (which can last for months), salt-tolerant yeasts and lactic acid bacteria take over, producing alcohol and lactic acid which contribute significantly to the final flavor profile. This is the main flavor development stage.
The correct sequence is A \(\rightarrow\) D \(\rightarrow\) B \(\rightarrow\) C.