Soy sauce production equipment and process

A soy sauce production process comprising a first stage of fermentation that produces koji, and a second stage of fermentation, the second stage of fermentation comprising the following steps:

• blending the koji with brine at 18-23.00% that produces moromi;
• fermenting the moromi for 4 to 6 months;
• pressing of the fermented moromi to obtain cake byproduct and raw soy sauce;
• pasteurizing of the raw soy sauce;
• and bottling of the raw soy sauce, wherein the first fermentation stage comprises the following steps:
• a.) forming a natural soybean and corn grain blend from soybean in a natural condition and corn grain in natural condition, or forming a natural soybean and cereal grain blend from soybean in a natural condition and a cereal grain other than corn grain in a natural condition, wherein the soybean, the corn grain and the cereal grain in the natural condition are whole soybean, whole corn grain and whole cereal grain, respectively, and are not degreased;
• b.) introducing the natural soybean and corn grain blend or the natural soybean and cereal grain blend into a cold-press extruder to:
• compress the natural soybean and corn grain blend or the natural soybean and cereal grain blend to break and extract oil from the natural soybean and corn grain blend or the natural soybean and cereal grain blend;
• heat the natural soybean and corn grain blend or the natural soybean and cereal grain blend to denature soy proteins of the soybean and gelatinize the corn grain or the cereal grain;
• and
• mix and homogenize the natural soybean and corn grain blend or the natural soybean and cereal grain blend;
• and aggregate the natural soybean and corn grain blend or the natural soybean and cereal grain blend to obtain an oil byproduct and a homogeneous soybean and corn grain blend agglomerate using the natural soybean and corn grain blend, or to obtain an oil byproduct and a homogeneous soybean and cereal grain blend agglomerate using the natural soybean and cereal grain blend;
• c.) adjusting a particle size of the homogeneous soybean and corn grain blend agglomerate or the homogeneous soybean and cereal grain blend agglomerate;
• d.) adjusting a moisture of the homogeneous soybean and corn grain blend agglomerate of step c.) or the homogeneous soybean and cereal grain blend agglomerate from step c.);
• e.) adding microorganism Aspergillus oryzae or sojae to the soybean and corn grain blend agglomerate of step d.) having the adjusted moisture or to the soybean and cereal grain blend agglomerate of step d.) having the adjusted moisture;
• and
• f.) fermenting in the first stage of fermentation of the soybean and corn grain blend agglomerate of step e.) for 40.00 to 72.00 hours or fermenting in the first stage of fermentation the soybean and cereal grain blend agglomerate of step e.) for 40.00 to 72.00 hours, after which the koji is obtained which is fed to the second stage of fermentation.