Soy sauce ingredients
■The ingredients of soy sauce "soybean / wheat / salt" and "water / nine curves" the raw materials of soybean, wheat, salt soy sauce are soybeans, wheat and salt. The only other ingredients are water and nine curves. Soybeans are rich in protein and nutrients, and are known as field meat. This protein is broken down by Aspergillus and transformed into the umami and color components of soy sauce through the action of microorganisms (such as yeast and lactic acid bacteria) during the soy sauce production process. Wheat, on the other hand, contains a lot of starch and is mainly used as a raw material to produce the aroma of soy sauce. Salt (salt) plays an important role in slow-working Aspergillus. Water is the raw material for soy sauce, which is part of the fermentation and umami components of various flavors and also affects aging. Soy sauce initially contains 1% to 2% alcohol through manufacturing processes such as fermentation. Alcohol is listed on the raw label of some soy sauces, but this is to prevent film-forming yeast (so-called soy sauce mold) that grows on soy sauce. Therefore, alcohol is added without the use of additives, such as preservatives, to prevent the growth of bacteria.
■Please use steamed soybean whole soybean or fat processed soybean.
Soybeans contain protein and a lot of oil, and when whole soy is used, the oil floats on top even when it is squeezed into soy sauce during the brewing process.
Usually, soy sauce made from defatted soybeans is characterized by "fragrant and fresh", while soy sauce made from whole soybeans is characterized by "mellow" and "rich", and "strong umami" is the characteristic. Like soy sauce as a whole, the oil content of soybeans breaks it down into "fatty acids" and "glycerol" during the aging process. Glycerin also has the property of being easily soluble in sweet oils, and has a rich and mellow taste due to its soluble in soy sauce during a long aging process. The composition of soybeans is usually about 12% water, 35-40% crude protein, 15-20% crude fat, etc. The protein contains about 20 amino acids, and the most important amino acids associated with taste are called glutamic acid and aspartic acid.
■ Stir-fried wheat
Wheat crushed wheat contains protein and sugar, and the aroma and sweetness of wheat are influenced by a method of frying wheat. Japanese soy sauce is characterized by the complex taste and aroma of roasted wheat added to it. In the process of making soy sauce, roasting wheat (stir-frying) makes it more susceptible to enzymes, while crushed wheat covers the surface of soybeans to regulate the moisture content and multiply bacteria, which plays a certain role. prophylaxis. The composition of wheat is about 82-83% carbohydrates, about 12% crude protein, about 2.5% crude fat, etc.
■Salt
Brine not only provides a source of saltiness, but also protects the syrup from rot caused by bacteria and contributes to the activity of useful microorganisms such as salt-tolerant and salt-tolerant Aspergillus, lactic acid bacteria and yeasts, which are essential for making soy sauce and which play an important role.
■ Aspergillus made by mixing Aspergillus oryzae matching with Aspergillus oryzae seeds is obtained by culturing Aspergillus soy sauce, and Aspergillus soy sauce will be used. Molds used for seed koji (i.e., molds used for koji) are collectively referred to as Aspergillus. Jiujiu has degrading enzymes such as amylase, protease and lipase, and can hydrolyze starch, protein and fat. In addition, sake koji has the effect of producing more than 30 aroma components, and has been used in brewing products such as misas, sake, shochu, mirin, and rice vinegar.
