4.1 Composition:
4.1.1 Basic Ingredients:
a- Soybeans
b- Salt
c- Potable water
d- Naturally occurring or cultivated microorganisms (Bacillus spp. and/or Aspergillus spp., which are not pathogenic and do not produce toxins)
4. 1.2 Optional Ingredients:
a- Grains and/or flour (wheat, rice, barley, etc.)
b- Yeast and/or yeast extracts
c- Lactobacillus and/or Lactococcus
d- Distilled ethyl alcohol derived from agricultural products (tapioca, sugar cane, sweet potato, etc.)
e- Sugars
f- Starch syrup
g- Natural flavouring raw materials (powder or extract from dried fish or seaweed, spices and herbs, etc.)
4.2 Quality Factors:
Table 1: Quality Factors
| | Fermented soybean paste manufactured with soybean only
| Fermented soybean paste manufactured with soybean and cereal grains
|
Total nitrogen (w/w)[1] | No less than 1.6 % | No less than 0.6 % |
Amino nitrogen (w/w) | No less than 0.3 % | No less than 0.12 % |
Moisture (w/w) | Not more than 60 % |
The product shall have the flavour, odour, colour and texture characteristic of the product.
4.3 Classification of “Defectives":
Any container that fails to meet the applicable quality requirements, as set out in Clause 4/2, should be considered as "defective".
4.4 Lot Acceptance:
A lot should be considered as meeting the applicable quality requirements referred to in Clause 4/2, when the number of "defectives", as defined in Clause 4/3, does not exceed the acceptance number (c) of the appropriate sampling plans.
[1] The nitrogen conversion factor of 5.71 should be used.