Soy sauce is made of soybeans, but if it is blended, you have to choose the right brand and see the raw materials clearly. If there are substances other than soybeans in its raw materials, it is necessary to pay attention to whether it is a mixed drug.
1, Haitian (Foshan Haitian Seasoning Food Co., Ltd., one of the largest professional condiment manufacturers in China, a time-honored brand in China and one of the most competitive brands in the market).
2. Lee Kum Kee (founded in 1888, China well-known trademark, China famous brand product, Hong Kong century-old national brand Lee Kum Kee brand, Lee Kum Kee (China) Sales Co., Ltd.)
3. Jiajia (China famous brand products, China well-known trademarks, national key leading enterprises in agricultural industrialization, industry famous brands, Changsha Jiajia Food Group Co., Ltd.)
There are also guards, letter and Joe women rich, just don't use too biased brands.
Brew soy sauce
Popular Science China | This entry is reviewed by the entry writing and application project of Popular Science China.
Review expert Li Xingfeng Jie Chen Chen Fang Wang Jingfeng Tao
Fermented soy sauce (sauce) refers to a liquid condiment with special color, fragrance and taste, which is made from soybeans and/or defatted soybeans (soybean meal or bean cake), wheat and/or bran by microbial fermentation. According to different fermentation processes, it can be divided into two categories: high-salt dilute fermented soy sauce and low-salt solid-state fermented soy sauce. High-salt dilute fermented soy sauce is made from soybeans and (or) defatted soybeans (soybean meal or bean cake), wheat and (or) wheat flour, which are cooked, kojied by Aspergillus, mixed with salt water to form dilute mash, and then fermented by microorganisms. Low-salt solid-state fermented soy sauce is made from soybean and wheat bran by steaming, koji-making by Aspergillus, mixing with salt water to form solid-state fermented soy sauce, and then microbial fermentation [1].
Chinese name
Brew soy sauce
Standard number
GB 18 186-2000
Release date?
2000-9- 1
execution date
200 1-9- 1
quick
navigate by water/air
Differentiated report
Brewing principle
In the process of soy sauce brewing, under the action of different enzymes of various microorganisms, various organic substances in raw materials undergo complex biochemical reactions to form various components of soy sauce. Among them, protein in raw materials undergoes a series of hydrolysis processes under the successive action of protease and peptidase to generate peptides with different molecular weights. The optimum temperature for the interaction between protease and peptidase is 40 ~ 45℃. Plant protein contains 18 amino acids, glutamic acid and aspartic acid are umami, glycine, alanine and tryptophan are sweet, tyrosine is bitter, and peptides also have a certain umami and mouthfeel. Amino acid nitrogen accounts for about 50% of the total nitrogen in the finished soy sauce. If the amount of salt is small or the mixed brine is uneven, the fermented soy sauce is easy to breed corrupt bacteria, decompose amino acids to produce ammonia and amine, lose the umami taste, and produce odor and stench, so attention should be paid to prevention. The suitable temperature for the growth of spoilage bacteria is about 30℃, and the suitable environment is neutral or slightly alkaline.
Amylase hydrolyzes starch to produce sugar, which provides nutrition for fermentation bacteria (such as lactic acid bacteria). Amylase can gradually propagate and ferment lactic acid, and the environment becomes slightly acidic, which effectively inhibits spoilage bacteria and creates favorable conditions for yeast growth and fermentation. Protein continued to hydrolyze under the action of acid protease. At the same time, there are other types of fermentation, each of which produces corresponding products, such as organic acids and alcohols.
In the fermentation process, cellulose, hemicellulose, pectin, fat, etc. Raw materials will also change under the catalysis of enzymes, forming their own decomposition products.
In products, organic acids and alcohols are esterified to form various esterified products.
Besides amino acid products, there are dextrin, maltose, glucose and pentose in soy sauce. Organic acids include lactic acid, acetic acid, citric acid, succinic acid, propionic acid, malic acid, etc. Alcohols include ethanol, methanol, propanol, butanol, pentanol and hexanol. Esters include ethyl acetate, ethyl lactate, butyl acetate and ethyl propionate. Each gives soy sauce a unique taste.
Sauce brewing also has browning reaction, that is, coloring. There are two kinds of browning: enzymatic browning and non-enzymatic browning. The former is that tyrosine is oxidized into brown melanin under the catalysis of microbial phenol hydroxylase and polyphenol oxidase, which mainly occurs in the later stage of fermentation. The latter can be directly involved without enzyme, which is Maillard reaction between glucose and amino acids to produce melanoid. Prolonging the fermentation period and raising the temperature can strengthen this reaction, but it will affect the enzyme fermentation. Therefore, this browning reaction can only be used in the later stage of fermentation. The above browning only produces light soy sauce. If you need dark brown soy sauce, you must add sauce color, that is, caramel pigment (sugar is coked at 150 ~ 200℃, which is not the process of soy sauce fermentation). Therefore, mixing the prepared koji with salt water can accelerate the chemical changes of various enzymes at a suitable temperature, resulting in the salty taste of fresh, sweet, alcoholic and sour mixed salt water, which will become the unique color, fragrance, taste and body of soy sauce. The formation of aroma components in soy sauce is complicated. More than 80 kinds of trace aroma components have been found, mainly esters, alcohols, hydroxyl compounds, acetals and phenols. Their sources are mainly raw materials, metabolites of Aspergillus, metabolites of salt-tolerant lactic acid bacteria and chemical reactions [1].
differentiate
Soy sauce has different applause because of different raw materials. According to the technological process, there are two kinds of soy sauce [2].
Soy sauce is a liquid condiment with special color, fragrance and taste, which is made from soybean or defatted soybean, wheat or chaff by microbial fermentation. Using brewed soy sauce as the main body, the vegetable protein seasoning liquid was hydrolyzed with acid. Liquid condiments made from food additives are made from soy sauce. Distinguishing between brewing soy sauce and preparing soy sauce can be carried out from the following three aspects:
1. color: both colors are reddish brown, and the prepared soy sauce is reddish brown on the basis of reddish brown.
2. Aroma: The brewed soy sauce has a strong soy sauce aroma. And that prepare soy sauce has the flavor of soy sauce and contains no ester.
3. Taste: The brewed soy sauce is delicious, mellow, salty and sweet. The obtain soy sauce is fresh and salty.
From the product identification, the label must be marked with the words brewing and preparing soy sauce. Soluble salt-free solids, total nitrogen and amino acid nitrogen are physical and chemical indexes. The higher the content of amino acid nitrogen, the better its grade. Therefore, consumers should pay attention to the difference between brewing and preparation when buying soy sauce. Also pay attention to the content of amino acid nitrogen.
References:
Brewing soy sauce-Baidu encyclopedia