Soy sauce product is an ancient and respected: it is made more than two thousand years. However, manufacturers in different countries different technologies (rather different formulation, technology - the same).
Everywhere soy sauce is produced by fermenting soybeans. That's only the Chinese use only soy and Japanese, for example, add another and wheat. Because the taste of the final product - is different, Japanese soy sauce is milder and even sweeter taste.
The process of fermentation - very long, and therefore a natural soy sauce can not be cheap.
What it gets on our counters and has a nice figure on the price tag - most likely the product obtained by hydrolysis of soy protein. It little to do with natural sauce. But sometimes manufacturers mixed "a little bit" of the present - to the appearance of taste and aroma.
Natural soy sauce useful thing, like almost all the products of fermentation (I'm not talking about those cases where there is damage fermentation). Thanks to its use of fashion to reduce the amount of salt, and not because the sauce is very salty.
Simply it is clearly expressed taste umami.
Umami - the taste of high-protein substance that provides a monosodium glutamate and some amino acids.
The soy sauce harmoniously combines the five tastes: salty, sweet, sour, bitter and umami. Because, in addition to benefits (due to lower amount of salt), and the sauce has a different load - it is the universal seasoning.
So how do you choose a good, proper sauce? After all, the price - not always an indicator, in the shops may hall hell of a price tag for the frank muck
Well, to start to look at the label.
In the correct Chinese sauce is soy, water, salt, Japanese wheat find further ingredients. No sugar color, sweeteners, flavoring agents and others, especially - dyes. The brown color of soy sauce is achieved with the aid of the Maillard reaction - when sugars react with amino acids.
In a bad sauce will be a lot of ingredients. There can be found sugar, citric acid, potassium sorbate, sodium benzoate, and monosodium glutamate. One day I came across a bottle of the product, which had a "flavor" soy sauce "," it was generally Achtung.
Secondly - in a good sauce, a high percentage of protein. The more protein - the bigger and brighter will be pronounced the very fifth taste umami. The lower protein content strap - 7.5 g in 100 ml sauce. Below - the taste will be very pale (or made using simulations, and flavorings.
Why do I have so much written about just a product? It's simple. For the remarkable result all sources must be of good quality. And the sauce - is no exception.