Soy sauce is a salty liquid condiment traditionally produced by fermenting soybeans and wheat. It is thought to have originated from a Chinese product called “chiang” over 3,000 years ago. Similar products food were develop in Japan, Korea, Indonesia and across Southeast Asia.
It first come to Europe in the 1600s through Dutch and Japanese trading.สมัคร ufabet
The word “soy” comes from the Japanese word, “shoyu.” In fact, the soybean itself was named from soy sauce.
The four basic ingredients in soy sauce are soybeans, wheat, salt and fermenting agents like mold or yeast.
Regional varieties may have varying amounts of these ingredients, resulting in different colors and flavors.
How Is It Made?
Many different types of soy sauce are available. They can be group base on their production methods, regional variations, color and taste differences.
Traditional Production
Traditional soy sauce is made by soaking soybeans in water and roasting and crushing the wheat. Then the soybeans and wheat are mixed with a culturing mold, most commonly Aspergillus. And left for two to three days to develop.
Next, water and salt are add, and the entire mixture is left in a fermenting tank for five to eight months. Though some types may age longer.
During fermentation, enzymes from the mold act on the soy and wheat proteins. Gradually breaking them down into amino acids. The starches are convert to simple sugars, then ferment to lactic acid and alcohol.
After the aging process is complete, the mixture is laid out onto cloth and press to release the liquid. This liquid is then pasteurized to kill any bacteria. Finally, it’s bottled.
High-quality soy sauce uses only natural fermentation. These varieties are often label “naturally brewed.” The ingredients list will usually only contain water, wheat, soy and salt.