{"id":2899,"date":"2020-12-31T08:38:10","date_gmt":"2020-12-31T08:38:10","guid":{"rendered":"https:\/\/www.kikkoman.id\/?page_id=2899"},"modified":"2021-03-25T10:22:26","modified_gmt":"2021-03-25T10:22:26","slug":"brewing-process","status":"publish","type":"page","link":"https:\/\/www.kikkoman.id\/id\/about-us\/brewing-process\/","title":{"rendered":"Proses Pembuatan"},"content":{"rendered":"
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Proses Pembuatan<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pada abad ketujuh belas, kecap asin diproduksi sepenuhnya dengan tangan dan merupakan pekerjaan yang sangat sulit. Saat ini, kecap asin diproduksi secara otomatis di pabrik pabrik yang telah menggunakan teknologi mutakhir - namun proses inti pembuatan secara alami ini tidak berubah selama berabad-abad.<\/p>

Kikkoman Naturally Brewed Soy Sauce dibuat dengan proses sebagai berikut:<\/p>

Bahan Bahan<\/strong><\/h3>

Kikkoman Naturally Brewed Soy Sauce dibuat hanya dengan menggunakan empat bahan sederhana yang dipilih secara cermat: kedelai, gandum, garam, dan air. Bahan bahan sederhana ini harus melewati proses pemilihan yang cermat.<\/p>

Kedelai direndam dalam air untuk waktu yang lama, lalu dikukus dengan suhu tinggi. Gandum tersebut dipanggang pada suhu tinggi dan kemudian dihancurkan dengan penggiling untuk memudahkan proses fermentasi. Garam dilarutkan dalam air.<\/p>

Pembuatan Koji<\/strong><\/h3>

Sejak berdiri, Kikkoman telah menggunakan Kikkoman Aspergillus asli, sejenis jamur untuk memperbanyak\u00a0koji mould<\/strong>. Koji mould merupakan salah satu elemen terpenting dalam proses pembuatan kecap asin. Berperan signifikan dalam memfermentasi bahan, suatu proses yang merupakan kunci dari rasa kecap asin!<\/p>

Kikkoman\u2019s Aspergillus is mixed with processed soybeans and wheat, and then moved to a special facility that provides the optimal environment to make Shoyu Koji <\/strong>from koji mould.\u00a0<\/p>

3. Fermentation and aging\u00a0<\/strong><\/h3>

Shoyu koji ini dipindahkan ke dalam tangki dan dicampur dengan larutan garam dan air. Campuran ini disebut\u00a0moromi<\/strong>, a kind of mash, which is then fermented and aged in the tank.<\/p>

This process takes more than several months, making Kikkoman Soy Sauce to have its rich flavor, aroma and color which makes it unique from other soy sauce.<\/p>

The normal soy sauce produced with natural fermentation process will develop alcohol from its biological process.\u00a0<\/strong><\/p>

However, Kikkoman have developed a special process to prevent this alcohol developing process, making it possible to have Kikkoman Soy Sauce Halal Certified*.<\/strong>
(*Halal Certified for the products with Halal Logo)<\/strong><\/p>

4. Pressing and refining for the final products<\/strong><\/h3>

Aged moromi will be poured into a special equipment with strained through layers of fabric, folded into layers. After allowing the soy sauce to flow out of the moromi under the force of gravity, the moromi is mechanically pressed in a slow and steady process lasting for about ten hours to produce beautifully clear \u201craw soy sauce\u201d.<\/p>

The Kikkoman plant is filled with a sweet scent resembling fresh fruit: this is the aroma of raw soy sauce. Raw soy sauce will be left in a clarifier tank for several days to separate into its various components including oil from soybean, sediments and clarified soy sauce liquid.<\/p>

The clarified soy sauce is then run through a steam pipe to heat to stabilize the quality of the soy sauce and to adjust color, flavor and aroma.<\/p>

Throughout this time taking process, Kikkoman Soy Sauce have its original flavor and aroma, which is now being enjoyed throughout the world.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tahukah Anda?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\nKikkoman Naturally Brewed Soy Sauce is made using only four basic ingredients: soybeans, wheat, salt and water. Careful selection is required for these simple ingredients.<\/div>\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Brewing Process In the seventeenth century, soy sauce was produced completely by hand and was extremely difficult work. Today, soy sauce is produced in highly automated plants using cutting-edge technology \u2013 yet the core process of natural brewing hasn\u2019t changed for centuries. Kikkoman Naturally Brewed Soy Sauce is made using the following process: 1. Ingredients […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":235,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-2899","page","type-page","status-publish","hentry"],"yoast_head":"\nBrewing Process • The Best Halal Cooking Sauce<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kikkoman.id\/id\/about-us\/brewing-process\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brewing Process • The Best Halal Cooking Sauce\" \/>\n<meta property=\"og:description\" content=\"Brewing Process In the seventeenth century, soy sauce was produced completely by hand and was extremely difficult work. 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