|
|
|
c |
|
Ganjang
(Soy Sauce) |
|
|
To make Ganjang (soy sauce), fermented
soybeans are first soaked in salt water. Doenjang (soy
 bean
paste) is separated from the mix, and the residual juice is
fermented under the sun. During this fermenting period, amino
acids, sugar, and salt made by enzymes create soy sauce¡¯s
savory, sweet, and salty taste respectively. Organic acids also
play a role in creating the scent and color of soy sauce. |
|
|
|
Origin of Soy Sauce |
|
|
|
Soy sauce is a by-product of doenjang (soy bean paste).
According to historical records, soy sauce has been produced and
used ever since the Goguryeo Period.There are various types of
soy sauce, from haet soy sauce (fresh soy sauce) which is used
in soups and seasoned vegetables to jin soy sauce (aged soy
sauce) which is used in roasted, steamed, or hard-boiled dishes
that have a dark color. Each type has a unique taste and is used
for different purposes.According to Korean history, there was
once a place called 'Jang-Gwang¡' in the heart of Seoul. Soy
sauces of various ages were stored in more than 500 crocks
(jars) at Jang-Gwang. Records show soy sauce made in 1907 were
stored at Jang-Gwang until the break of the Korean War in 1950. |
|
|
|
Effect of Soy Sauce |
|
|
Soybean, an ingredient of soybean sauce, consists of 40%
protein, 20% , 20% soluble nitrogen-free extract, 14%
fermentable sugar, 10% water, 5.5% ash, 5.5% and vitamins.
Traditional Korean soybean sauce is made from soybeans only. The
soluble carbohydrates contained in soybeans, such as sucrose,
stachyose and raffinose, are used by micro-organisms such as
bacillus subtilis, lactic acid germs, enzyme and fungi while
soybeans are fermented. Therefore, little carbohydrates remain
in finished meju (fermented soybeans).
Because of a low content of fermentable carbohydrates, fermented
liquid diluted with brine contains 0.7% lactic acid, but
alcoholic fermentation rarely occurs.
Protein contained in soybeans is decomposed by protease and
peptidase, micro-organisms in fermented soybeans, so the
contents of peptide nitrogen and amino nitrogen are very high.
The content of glutamic acid is particularly high. Recently,
with the completion of the "Study of the Mass Production of
Traditional Korean Soybean Sauce," a joint task of the Leading
Technology Development Project, funded by the Ministry of
Science and Technology, it has become possible to make
traditional soybean sauce with superior aroma and taste,
containing 1.0-1.2% nitrogen and 1% alcohol as a result of
complementing the alcoholic fermentation process of soybean
sauce.
|
|
|
|
Types of Soy Sauce |
|
|
|
Soy sauce is classified into fermented soy sauce, chemical soy
sauce (acid decomposed soy sauce), and mixed soy sauce according
to production method. |
|
|
|
-Fermented soy sauce |
|
There are two production methods for fermented soy sauce. The
traditional method used at home and the improved method used at
factories for commercial production. Fermented soy sauce made
with the traditional method is used in soups, whereas fermented
soy sauce made with the improved method is used for boiling,
seasoning, and parching purposes. |
|
|
1) Traditional fermented soy sauce (Traditional method)
To make traditional fermented soy sauce, fermented soybeans are
first soaked in salt water. Doenjang (soy bean paste) is
separated from the mix, and the residual fluid is fermented for
3 months. Traditional soy sauce made in this manner is normally
used in soups.The tastes of soy sauce and doenjang are
contradictory to each other. In order to make the finest soy
sauce, well fermented soybeans of the highest quality must be
fermented for at least 6 months.In contrast to doenjang, soy
sauce must be left alone for a certain period of time. Soy sauce
tastes better and looks darker the longer it is left alone.
Haechandle plans to release fermented soy sauce made in this
manner in the near future. |
|
|
2) Improved fermented soy sauce
Improved fermented soy sauce accounts for most of the improved
soy sauce in the market today. This type of soy sauce is made by
pickling fermented soybeans and starch for 3~4 days, in salt
water. The entire fermenting process lasts at least 6 months.
Improved fermented soy sauce is used for boiling, seasoning, and
parching purposes. Our sea tangle fermented soy sauce is
produced in the above method. Thanks to the undiluted sea tangle
solution and bonito that are added, this soy sauce can be used
for seasoning purposes. |
|
|
|
When shaken, bubbles will appear on the surface of fermented soy
sauce. These bubbles appear as protein decomposes into amino
acids, which give fermented soy sauce a unique rich taste. The
faster these bubbles disappear, the higher the quality of the
soy sauce. |
|
|
-Chemical soy sauce
Chemical soy sauce is made by artificially decomposing protein
obtained from defatted soybeans. It normally takes only 3 days
to produce chemical soy sauce. Because the taste of this soy
sauce can be artificially adjusted by the manufacturer, chemical
soy sauce has a much more delicious taste. (TN content is 1.8
times higher.) However, chemical soy sauce is dangerous from a
nutrition viewpoint because cancer-causing substances may form
in the production process. |
|
|
-Mixed soy sauce
The undiluted solution of fermented soy sauce and acid
decomposed soy sauce are mixed appropriately to create a milder
taste than that of ordinary fermented soy sauce. Mixed soy sauce
can also be made by adding carbohydrate ingredients to the
undiluted solution of acid decomposed soy sauce, and then
fermenting, filtering, and processing this mixture. This enables
us to artificially control taste while maintaining the unique
scent of fermented soy sauce. Although mixed soy sauce is
currently the most widely marketed type of soy sauce, fermented
soy sauce is soon expected to take over the market. |
|
|
|
Taste of soy sauce |
|
|
 The taste of soy sauce is determined by the various components
that are created by various enzymes throughout the fermenting
process. The amino acid, sugar, and salt content form the
savory, sweet, and salty taste of soy sauce respectively.
Organic acids also play a role in creating the scent and color
of soy sauce. The taste of soy sauce and doenjang (soy bean
paste) are mutually contradictory. Fully fermented soy beans
should be used in the production process. |
|
|
-Smell
The unique smell of soy sauce comes from volatile organic acids
such as alcohol, aldehyde, ketone, benzine, ester, and phenol
which are created by bacillus, sub-bacillus, and bacillus nato.
Traditional soy sauce contains less organic acids and more
butyric acids, which cause traditional soy sauce to have a foul
odor.
-Color
Soy sauce has a brownish color due to the melanin and
melanoadine that are created from amino acids as a result of the
maillard reaction. Browning also occurs as tyrosine, which is a
major component of soybeans, is oxidized by various tyrosinase.
-Taste
The taste of soy sauce is determined by the amount of amino
acids, organic acids, and sugar that is created by enzymes in
the fermenting process. Galactose and glucose, which account for
1.6~1.7% of the total content, are the key determinants of taste
in traditional soy sauce. In the case of improved soy sauce,
greater wheat content leads to a sweeter taste. However, this
wheat content transforms into alcohol or organic acids in the
later part of the fermenting period. The savory taste of soy
sauce comes from the tyramine and histamine content in soy
sauce.
-A comparison of ingredients
Traditional soy sauce has a higher salt content and lower
nitrogen, organic acid, and sugar content than improved soy
sauce. As a result, traditional soy sauce has a bad appearance,
taste, and smell but is much more nutritious. |
|
