What is soy sauce made from...?

Liquid condiment brewed from beans, wheat and bran. It is reddish-brown in color, has a distinctive soy sauce aroma, has a delicious taste and helps to promote appetite. It is a traditional Chinese condiment.

Development Soy sauce evolved and developed from soybean paste. The earliest use of the name "soy sauce" in Chinese history was in the Song Dynasty, when Lin Hong wrote "Qingsui Shanjia", in which he described "When leeks are tender, they are mixed with shredded ginger, soy sauce and drops of vinegar". In addition, the ancient soy sauce has other names, such as clear sauce, soy sauce, sauce, soy sauce, soy sauce, soy sauce, dripping oil, pomelo oil, sunshine oil, seat oil, voltaic oil, autumn oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil. After 755 AD, the technology of soy sauce production was transmitted to Japan with Master Jianzhen. It was then successively introduced to Korea, Vietnam, Thailand, Malaysia, the Philippines and other countries.

Production process The raw materials used in soy sauce are vegetable protein and starch. Vegetable proteins are taken from soybean cake after oil extraction, or soybean meal after solvent leaching of fats and oils, but also peanut cake, fava beans instead of the traditional production of soybeans; starch raw materials are commonly used wheat and bran, but also broken rice and corn instead of the traditional production of flour. The raw materials are steamed and cooled, access to pure cultivation of Aspergillus oryzae strains to make soy sauce, soy sauce song moved to the fermentation tank, add brine fermentation, to be soy sauce grains ripe to extract soy sauce by leaching method. The purpose of making the song is to make the Aspergillus oryzae grow and develop fully on the curd, and produce and accumulate a large number of enzymes needed, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase, hemicellulase and so on. The formation of flavor in the fermentation process is the use of these enzymes. Such as protease and peptidase will protein hydrolysis into amino acids, resulting in fresh taste; glutaminase in the ten thousand points of tasteless glutamine into a fresh taste of common glutamic acid; amylase will be hydrolyzed into sugar starch, resulting in sweetness; pectinase, cellulase and hemicellulase, etc. can be completely ruptured cell wall, so that protease and amylase hydrolysis and so on more thoroughly. Meanwhile, yeast and bacteria falling from the air during the process of making and fermentation also reproduce and secrete various enzymes. Purely cultured lactic acid bacteria and yeast can also be added. The lactic acid produced by lactic acid bacteria in appropriate quantities, the ethanol produced by yeast fermentation, and the alcohols, acids, aldehydes, esters, phenols, acetals, and furanones produced by raw material components and metabolites of molds, etc., are mostly trace amounts, but they make up the complex aroma of soy sauce. In addition, the tyrosine in the raw protein is oxidized to produce melanin and the starch is hydrolyzed to glucose by the classic mold amylase, which reacts with amino acids to produce melanin, resulting in a bright, glossy reddish-brown soy sauce. During the fermentation period, a series of extremely complex biochemical changes produced by the freshness, sweetness, acidity, wine, ester aroma and brine salty mixed, and finally formed the unique color, aroma and flavor of soy sauce.

The processing of soy sauce is divided into three steps. ① cake meal with water and water: the amount of water added to steam the moisture of the currant to reach 47-50% as a standard. ② mixing: cake meal wetting water, and rolled wheat and bran fully mixed and uniform. ③ Cooking: rotary steamer pressurized (0.2MPa) steam material, so that the protein moderately denatured, starch cooking paste, and kill microorganisms attached to the raw material.

The making of the song is divided into two steps. ① cooling inoculation: cooked material quickly cooled to 45 ℃, access to Aspergillus oryzae species by pure expansion of the culture of the seed of the song 0.3-0.4%, fully mixed. ② Thick layer ventilation of song making: inoculated song material is sent to the song room song pool. First intermittent ventilation, then continuous ventilation. The temperature is controlled at 30-32℃ in the spore germination stage and 35℃ in the mycelium growth stage. During this period of time to turn the song and shoveling. Spore germination in the early stage, the enzyme production is the most vigorous, the product temperature to control at 30-32 ℃ is appropriate.

FERMENTATION The song and 12-13 ° Be 'hot brine mixed into the fermentation tank, the temperature of 42-45 ° C to maintain about 20 days, soy sauce grains of basic maturity.

Leaching oil will be left from the previous production of three oil heated to 85 ° C, and then sent to the mature soy sauce grains soaked, so that the soy sauce in which all the points dissolved, and then from the bottom of the fermenter false bottom of the raw soy sauce (head of the oil slowly released through the salt layer to make up for the concentration and salt. Drenching is to separate the soy sauce from the soy sauce residue. Generally speaking, we use several times of immersion, respectively, to pour out the first oil, second oil and third oil in order, and then we can extract all the soy sauce components in a circular manner.

Post-processing Soy sauce is heated to 80-85°C to sterilize, then prepared (blended), clarified, and inspected for quality to obtain a finished product that meets quality standards.

Nutritional effects:

Adding a certain amount of soy sauce in cooking can increase the aroma of food and make its color more beautiful, thus enhancing the appetite, and advocate putting soy sauce afterward, so that the effective amino acids and nutrients in soy sauce can be retained. Soy sauce has the effect of relieving fever and removing vexation, flavoring and appetizing. Soy sauce contains isoflavinol, a special substance that lowers cholesterol and reduces the incidence of cardiovascular disease. The Food Research Institute of Singapore found that soy sauce produces a natural antioxidant component. It helps to nourish free radical damage to the human body and is more than ten times more effective than common antioxidants such as vitamins C and E. The free radical-suppressing effect achieved with a small amount of soy sauce is comparable to that of a glass of red wine.

Eat and drink: Add at your discretion when cooking, 10 to 30 milliliters at a time. Taking medicines for vascular diseases and gastrointestinal diseases should be prohibited to eat dishes cooked in soy sauce to avoid nausea, vomiting and other side effects. There is no need to put soy sauce when cooking green vegetables, because soy sauce will make the color of these vegetables become dark brown and dull, and lose the original fragrance of vegetables.

Selected wonderful hidden: quality soy sauce is mostly bright dark reddish brown, not cloudy, no precipitation, no moldy flowers floating film, sauce aroma, taste fresh, salty and moderate, no peculiar smell. Soy sauce should be stored in a cool, dry place, trying to maintain contact with the air. Shelf life is generally not less than 6 months.

Soy sauce is not oil

In life, we deal with a lot of "oil". Peanut oil, canola oil, lard, tallow, gasoline, soy sauce ......

You know, although they are all called "oil", but they are several completely different substances.

Gasoline and kerosene are compounds of carbon and hydrogen, which cannot be eaten and are used as fuel.

The animal and vegetable oils we eat are compounds of carbon, hydrogen, and oxygen (called esters in organic chemistry) that combine various fatty acids and glycerol.

Soy sauce has no relation to oil, even though it has the word "oil" in its name.

Chinese soy sauce has a great international reputation. Our ancestors brewed soy sauce more than three thousand years ago. The earliest soy sauce was brewed from animal proteins such as cow, sheep, deer and fish and shrimp meat, before gradually switching to plant proteins from beans and grains. Soybeans were steamed, mixed with flour, and inoculated with a type of mold that was allowed to ferment and produce hair. After being exposed to the sun and the night, the proteins and starches in the raw materials decompose and change into the delicious soy sauce.

Soy sauce is an aqueous solution of several amino acids, sugars, aromatic esters and salt. It also has a beautiful color that stimulates the appetite. In addition to brewed soy sauce, there is also a chemical soy sauce. That is the use of hydrochloric acid to break down the protein in soybeans into individual amino acids, and then neutralized with alkali, adding some brown sugar as a coloring agent, made of chemical soy sauce. This kind of soy sauce has the same delicious flavor. But its nutritional value is far less than that of brewed soy sauce.

Soy sauce is an Asian specialty condiment used in cooking, and is commonly made from soybeans as the main raw material, water, salt, and fermentation, and then brewed under the action of various enzymes secreted by a variety of microbial reproduction to produce a liquid. The raw materials used to make soy sauce vary from country to country and region to region, using different ingredients and different flavors. The more famous ones are Thailand's fish sauce (using fresh fish) and Japan's miso (using seaweed).

There are only two classifications of soy sauce:

Brewed soy sauce

Brewed soy sauce is soy sauce made from soybeans and/or defatted soybeans, or from wheat and/or bran by microbial fermentation.

Prepared Soy Sauce

Prepared Soy Sauce is a liquid condiment made from brewed soy sauce as the main ingredient, and acid-hydrolyzed vegetable protein flavoring solution and food additives. As long as acid-hydrolyzed vegetable protein flavoring liquid is used in production, it is formulated soy sauce.

China's GB18186-2000 "Brewed Soy Sauce" standard makes it mandatory to indicate "brewed soy sauce" or "prepared soy sauce" on product labels.

Because of the different coloring power, there is also a difference between soy sauce, soy sauce and dark soy sauce, with the former having a weak coloring power and the latter having a strong coloring power, and the king of soy sauce, which is a deliberate attempt by the manufacturer to show that it is good, so there is nothing special about it.