Naturally brewed soy sauce: a versatile ingredient
Introduction
Soy sauce has come a long way from its traditional roots. Although still used in oriental
dishes, some applications now include use as a general condiment, flavour enhancer and
coating with seasonings. This note is to provide food manufacturers with a little of soy
sauce's history, how it is made and some applications.
Background and Process
The production of soy sauce in Japan is said to have been started by a priest from China
in about AD1250. It was discovered that the liquid collected in the bottom of casks used
to produce fermented soybase paste had a delicious flavour. Since that time Japanese soy
sauce manufacturing centred on the coastal town of Choshi - chosen because of nearness to
the ingredients of salt, wheat and soybeans, and the high humidity necessary for
fermentation.
Since that time soy sauce manufacturers have become as ubiquitous in Japan as breweries
are in Germany or wineries in France. By most recent count there are 2 600 soy sauce
manufacturers in Japan - many offering local variations in colour, flavour profile or
components.
There are essentially two methods by which soy sauce can be made: by fermentation or by
blending.
Making soy sauce by blending is essentially mixing together water, salt, hydrolyzed
vegetable proteins, and colour. It takes perhaps three days, depending on the equipment.
The fermentation, or traditional method, starts with steamed soybeans, and ground roasted
wheat. These are blended on large tables, to which a proprietary seed
culture, called koji, is added. With humidity, warm temperature and aeration, the koji
grows over over a period of three days. Once enough growth has taken place, the mix is
poured into tanks and mixed with brine. This mash, called moromi, is left to ferment for
six months.
During fermentation the mix is kept warm and humid air is blown through it to increase the
growth of microorganisms. It is at this time that the starch and proteins of the soybeans
and wheat are broken down, fermented and turned into various sugars, amino acids,
peptides, alcohol, organic acids and other natural compounds.
After six months, the flavour profile has been developed: a blend of savoury, sweet,
salty, sour and umami flavours.
Perhaps the most interesting part of the process is when the slurry is pumped onto sheets
of cheesecloth. Over a period of days, stacks of these cloths are pressed under increasing
pressures. The expressed liquid is then pasteurized, filtered and bottled.
Some manufactures make soy sauce much more quickly by blending hydrolyzed vegetable
proteins, caramel colour, salt, flavour and water. Of course the flavour profiles between
fermented and blended soy sauces are different.
Back in 1645 near Choshi was founded a company which has now become Yamasa Corporation.
Yamasa has now grown to an organization of 1 100 employees, about USD 350 million in
sales, and production facilities in both Japan and the USA. It specializes in a product
line centred around naturally fermented soy sauce.
Ecom is pleased to be able to offer this naturally produced line of soy sauce products
from Yamasa Corporation for the Canadian market.
Applications
Fermented soy sauce can offer a wide range of product development opportunities. Firstly
are some of the traditional applications. Examples include barbeque and teriyaki sauces,
dressings, marinades and gravies. By itself it is of course becoming known as the
condiment of choice for adding zip to low fat stir-frying and rice-based dishes.
New for industrial use is a lighter coloured product which works well in chicken
marinades, and a lower sodium version for salt reduced applications.
Next, Yamasa offers a spray dried soy sauce which works very well in a wide range of
seasonings.
Also, product developers may wish to consider soy sauce for those applications which
require flavour enhancement, but which must not have msg or hvp on the label. The
naturally occuring glutamic acids in soy sauce act as a flavour enhancer.
Although flavour enhancement may fit a wide range of projects, these properties may be of
particular interest for those working on meat analog products since soy sauce has a
'meaty' flavour profile.
Soy Sauce Products from Yamasa
These products are currently available from Yamasa
Products from Ecom
From our offices we have a complete line of samples and specifications. As well, we would be delighted to work with Yamasa to assist product developers with projects involving Yamasa soy sauce.
We at Ecom welcome product developers to consider Ecom's other lines which may complement applications with soy sauce
As a wide line supplier of value added ingredients in the North American market, Ecom is pleased to add the Yamasa line. Please do give us a call at 416 298 6051, fax us at 416 298 6085 or send e mail; we welcome your enquiry.