By 1937 Tatsuno Shoyu, taken as a unit, was the fifth largest shoyu producer in Japan, with 2.1% of the nationwide market. 5. Before World War II Japanese shoyu manufacturers used almost solely entire soybeans as a substitute of defatted soybean meal. The wheat in tamari-shoyu is used primarily to offer the gluten necessary to kind the balls when defatted soybean meal is used. The lighter color is obtained by changing the water during and after cooking, roasting the wheat less, incubating the koji less with a special strain of Aspergillus mold, using extra water and salt in the moromi mash, doing a shorter mash fermentation, including amazake earlier than urgent (which additionally balances the saltiness), and pasteurizing the finished product at a lower temperature amino acids manufacturer for food industry a shorter time (60°C for 25 min.).
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