{"id":36350,"date":"2023-04-18T13:24:17","date_gmt":"2023-04-18T11:24:17","guid":{"rendered":"https:\/\/startercultures.eu\/product\/niet-gecategoriseerd\/aspergillus-sojae-for-soy-sauce-miso\/"},"modified":"2026-04-17T01:15:28","modified_gmt":"2026-04-16T23:15:28","slug":"aspergillus-sojae-for-soy-sauce-miso","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/fermentation-nl\/aspergillus-sojae-for-soy-sauce-miso\/","title":{"rendered":"Aspergillus sojae | voor sojasaus en miso"},"content":{"rendered":"<p><em>Aspergillus sojae<\/em> is een schimmel die veel wordt gebruikt bij de productie van traditionele Aziatische gefermenteerde levensmiddelen, zoals sojasaus, miso en sake. Deze schimmel behoort tot de <em>Aspergillus<\/em>, die meer dan 300 soorten omvat.<\/p>\n<h3>Waarvoor wordt Aspergillus sojae gebruikt?<\/h3>\n<p><em>Aspergillus sojae<\/em> wordt vooral gewaardeerd om zijn vermogen om verschillende enzymen te produceren, waaronder proteasen, lipasen en amylasen, die een cruciale rol spelen in het fermentatieproces. Deze enzymen breken de eiwitten, vetten en koolhydraten in de grondstoffen af, waardoor smaak- en aromabestanddelen vrijkomen en de textuur en voedingseigenschappen van het eindproduct veranderen. <em>A. sojae<\/em> is bijzonder goed in het afbreken van eiwitten en zal resulteren in koji met minder zoetheid, waardoor het perfect is om zoute gefermenteerde voedingsmiddelen zoals sojasaus of miso te maken en dus umami te cre\u00ebren.<\/p>\n<p>In Japan wordt hij gebruikt voor het ferment (k\u014dji) van sojasaus, miso, mirin en andere gefermenteerde specerijen zoals tsukemono. Je kunt ook sojasaus maken door sojabonen te fermenteren met<em> A. sojae<\/em>, samen met water en zout.<\/p>\n<h3>Het verschil tussen Aspergillus oryzae en Aspergillus sojae.<\/h3>\n<p>In vergelijking met <em>Aspergillus oryzae<\/em> (&#8220;<a href=\"https:\/\/startercultures.eu\/nl\/product\/fermentation-nl\/koji-nl\/koji-voor-miso\/\" target=\"_blank\" rel=\"noopener\">koji<\/a>&#8220;), de andere veelgebruikte schimmelsoort in de traditionele Aziatische fermentatie, heeft <em>Aspergillus sojae<\/em> een meer uitgesproken proteolytische activiteit &#8211; wat betekent dat hij bijzonder goed is in het afbreken van eiwitten en het cre\u00ebren van umami- waardoor hij bijzonder geschikt is voor de productie van gefermenteerde sojaproducten. De twee soorten hebben echter veel kenmerken gemeen en worden vaak in combinatie gebruikt om een evenwichtig en complex smaakprofiel te verkrijgen.<\/p>\n<p>Een ander verschil tussen de twee soorten is hun morfologie. <em>Aspergillus oryzae<\/em> groeit meestal als een pluizige, witte schimmel, terwijl <em>Aspergillus sojae<\/em> meestal een donkerdere, meer fluweelachtige schimmel produceert.<\/p>\n<h3>Inhoud<\/h3>\n<ul>\n<li>Ingredi\u00ebnten: <em>Aspergillus sojae<\/em> schimmel<\/li>\n<li>Verkrijgbaar in twee maten: 15 gr. voor 5 kg of 200 gr. voor 900 (!) kg sojabonen<\/li>\n<li>Bewaarvoorschriften: de sporen zijn minstens 6 maanden houdbaar in de koelkast, meer dan een jaar in de diepvries.<\/li>\n<li>Herkomst: Japan<\/li>\n<\/ul>\n<p data-start=\"108\" data-end=\"404\">De kleine standaard verpakkingen bestaan uit de pure sporen, gemengd met rijstebloem. De sporen zijn namelijk zo licht dat ze bij kleine hoeveelheden rijst zeer moeilijk te doseren zijn. De hoeveelheid is klein, ze blijven plakken in het zakje en met het minste briesje vliegen ze door je keuken.<\/p>\n<p data-start=\"406\" data-end=\"647\">De grootverbruikerszakken bestaan uit pure sporen. Ze zijn dus niet gemengd met rijstebloem, dus de concentratie van sporen is veel hoger. Met 40 gram kun je daarom bijvoorbeeld 200 kg maken, of 360 liter shoyu, al naar gelang het type koji.<\/p>\n<h3>Online cursus \u2018maak je eigen sojasaus\u2019<br \/>\n<img decoding=\"async\" class=\"lazyload wp-image-75335 alignright\" src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-300x300.png\" data-orig-src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-300x300.png\" alt=\"\" width=\"128\" height=\"128\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27128%27%20height%3D%27128%27%20viewBox%3D%270%200%20128%20128%27%3E%3Crect%20width%3D%27128%27%20height%3D%27128%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-66x66.png 66w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-100x100.png 100w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-150x150.png 150w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-200x200.png 200w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-300x300.png 300w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-400x400.png 400w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-500x500.png 500w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-600x600.png 600w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-700x700.png 700w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-768x768.png 768w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS-800x800.png 800w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/10\/SOJASAUS.png 1000w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 128px) 100vw, 128px\" \/><\/h3>\n<p>Tijdens <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-cursus-maak-je-eigen-sojasaus\/\" target=\"_blank\" rel=\"noopener\">deze Online cursus sojasaus make<\/a>n leert foodwriter, fermentatie-expert en auteur van\u00a0<a class=\"ek-link\" href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Over Rot (opens in a new tab)\">Over Rot<\/a>\u00a0Meneer Wateetons je alles over het maken van sojasaus. Twee heel bescheiden en vrij brave en alledaagse ingredi\u00ebnten komen dankzij een bijzondere vorm van fermenteren samen tot een van de mooiste, meest complexe smaakmakers op aarde.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p dir=\"auto\">Aspergillus sojae wordt gebruikt voor het ferment (k\u014dji) van sojasaus, miso, mirin en andere gefermenteerde specerijen zoals tsukemono. Je kunt sojasaus maken door sojabonen te fermenteren met A. sojae en water en zout.<\/p>\n","protected":false},"featured_media":35777,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[24,874,30,94,601,420],"product_tag":[],"class_list":{"0":"post-36350","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bonen-granen-rijst-nl","7":"product_cat-fermentation-nl","8":"product_cat-koji-nl","10":"product_cat-outlet-nl","11":"product_cat-koji-starters-nl","12":"pa_ean-8720297621703-nl","13":"pa_ean-8720297621710-nl","14":"pa_size-voor-5-kg","15":"pa_size-voor-900-kg","17":"first","18":"outofstock","19":"sale","20":"taxable","21":"shipping-taxable","22":"purchasable","23":"product-type-variable","24":"has-default-attributes"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Aspergillus sojae - Startercultures.eu<\/title>\n<meta name=\"description\" content=\"Aspergillus sojae wordt gebruikt om miso en mirin te maken. 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