Soya sauce is one of the world’s oldest condiments and has been used in China for more than 2,500 years. Soya bean is a leguminous crop and is rich in proteins. Many value-added products are made from it like milk, panner, cheese and sauce. Soya products are increasingly becoming popular especially amongst health-conscious people. Soya sauce is used as a taste enhancer as it has a typical bitter-sour and sweet taste as well as flavour.
The appealing and unique color, flavor, and fragrance of soy sauce are generated by the fusion of the soybeans, wheat, and salt that are the main raw materials. The taste is mainly from soybean proteins, and the fragrance is mainly from wheat starch, created as the microorganisms work on each ingredient. The characteristic color comes from the combination of amino acids, obtained from proteins, and glucose, obtained from starch.
Simple Manufacturing Process of Soya Sauce
The manufacturing process is simple. De-fatted soya flour is processed by using hydrolysis process. Flour and water along with other ingredients like salt, baking soda, vinegar, preservatives etc. are mixed homogenously to form a semi-liquid or paste-type mixture and it is passed through filter sieves to remove impurities. This mixture is then taken to SS neutralisation tanks and kept for about 2 hours before packing.
To establish soya sauce manufacturing business Compliance under the PFA Act is mandatory.
Market for soya-based products including soya sauce is in urban and semi-urban areas and while selecting the location of the plant, this aspect has to be kept in mind. Restaurants, clubs, caterers, star hotels are major consumers of soya sauce in India.
|Plant Capacity: 50 tons||Total Capital Investment: Rupees 25.65 Lakh|
|Plant & Machinery: Rupees 5.55 Lakh||Working Capital: Rupees 10.20 Lakh|
|Rate of Return: 56%||Break Even: 42%|
- The actual cost of project may deviate on change of any of the assumptions.
- We can modify the project capacity and project cost as per your requirement.