The Chemistry of Soy Sauce

Composition of ...

Soy sauce is first made by soaking soybeans in water and steaming them. Wheat is then roasted and crushed to begin fermentation. It is the carbohydrates that give the sauce the aroma and the sweetness. Salt is dissolved in water to control bacteria growth. A key factor in the making comes from the Aspergillus, a type of fungus, to to increase the growth of koji mold. this is mixed with soybeans and wheat and is moved to an environment suitable for koji mold growth. The koji is then mixed with a salt water solution and is aged and fermented in a tank. During the fermentation period, processes such as lactic acid fermentation, alcoholic fermentation and organic acid fermentation take place each are essential to the flavor, aroma, and color to the sauce. After aging the soy sauce is then pressed from the mixture and strained through three layers of fabric. the process continues for numerous hours to produce a rich color and flavor. The product known as raw soy sauce is left in a clarifier tank for three to four days to separate its many components. The soy sauce is then ran through a steam pipe to heat it for pasteurization purposes as well as stopping the activity of enzymes and preserving color and taste.