Without this reaction virtually all of soy sauce’s aroma component would be missing. In addition to lactic acid, more than ten other organic acids may also be identified.Įthanol, once again, is critical because it combines with some of these organic acids to form esters – the same esters that give fine wine their bouquet. This contributes a refined, rounded tartness that is thought to be one of the keys to good soy sauce flavour. Finished soy sauce has a pH of about 4.8 and contains around 1.0% lactic acid. Part of the alcohols and an additional portion of the sugar react to produce acids. To protect both the flavour and colour, opened containers of soy sauce should be sealed and refrigerated to control this reaction. If the finished sauce is exposed to oxygen, its colour will darken undesirably. Careful process control, learned through years of soy sauce brewing, is critical here, because the flavour will be adversely affected if too many of these flavour contributing components change into colouring substances. Some of the amino acids and the sugar subsequently undergo a Maillard reaction during fermentation to develop the sauce’s characteristic reddish brown colour. In tamari sauce, for example, the lower levels of wheat don’t contribute enough starch to create ethanol, so its flavour profile is entirely different. Ethanol content varies depending on the type of soy sauce. It also indicates the presence of other aromatic compounds produced by fermentation. Ethanol is the predominant of these and imparts many flavouring and aromatic characteristics. Yeasts acts upon a portion of these sugars to form alcohols. Adequate sugar development is important to the finished soy sauce because it subdues the saltiness.Īlthough glucose is the primary sugar, more that ten others have been isolated. The moromi enzymes also convert the wheat starch into sugars. Not only do these amino acids and peptides contributeĪ full, robust flavour, but many can also act as a flavour potentiator.įinished soy sauce contains between 1.5% and 1.65% total nitrogen (w/v), with glutamic acid being the predominant amino acid. The salt concentration is also necessary to help protect the finished sauce from spoilage.Įnzymes convert the soybean protein into amino acids (such as glutamic acid, aspartic acid, lysine, alanine, glycine and tryptophan) and peptides. If, for example, the added salt level were reduced, the lactic acid, bacteria and yeast in the moromi would act differently and yield a product with a very different flavour profile. But the salt isn’t there only for flavour – it is essential to the process. The brine added at the beginning of the fermentation contributes saltiness, with the finished salt concentration from 12.0% to 18.0% (w/v). With that expertise comes a rich heritage of uncompromising dedication to quality and tradition. Kikkoman has over three centuries of experience brewing soy sauce the natural way, with only water, soybeans, wheat and salt. They are the direct result of several reactions that take place concurrently during fermentation. These work together to create flavour and aroma (a few listed in the accompanying table). Brewed soy sauce has almost 300 identifiable constituents amongst ingredients in food products. The difference between brewed and non-brewed soy sauce go far beyond production methods.
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