Hydrolyzed Soy Sauce

Introduction

Hydrolyzed soy sauce is a type of condiment that is made from soybeans and carries a flavor profile that is salty and savory. It is a condiment that has been used in Asian cuisines since ancient times and has been described as a flavor enhancer that adds a deep and nuanced flavor to dishes. Originating in China, this condiment has spread around the world and is used in a variety of dishes. This article will discuss the entire process of how hydrolyzed soy sauce is created and travels to a dinner plate, including the steps of production, its chemical make-up, and its health benefits.

The manufacturing of Hydrolyzed soy sauce

The process of making hydrolyzed soy sauce begins with the purchase of soy beans from farmers and the preparation of this raw material at the factory. The soybean is first subjected to a pressure-cooking process that removes the moisture and breaks down the proteins into smaller peptides. This process removes slightly acidic or basic compounds and leaves the product with a neutral pH level. Once the cooked soybeans have cooled, they are sent to the steaming station where they are steamed in an emulsion to add further moisture.

Next, the cooked beans are mixed with Koji, a type of Aspergillus oryzae fungus, to form a mash which is known as Katsuobushi. This mash is left to sit for two days until it ferments and forms lactic acid. Finally, the mash is sent to the fermentation tanks where it is inoculated with another type of Aspergillus oryzae and continues to ferment for about a month, over which time its color changes from yellow to dark brown and its taste becomes more complex.

The hydrolyzation process

Once the fermentation process is complete, the mash undergoes the hydrolyzation process which uses enzymes, such as proteases and peptidases, to further break down the proteins into smaller peptides. This releases free amino acids and has the effect of increasing the distinct and savory flavors of the soy sauce.

The hydrolyzed soy sauce is then filtered, aged, and pasteurized before being bottled and shipped to retailers. The aging process is important as it allows the flavor to develop further, while the pasteurization eliminates any possible unwanted microorganisms.

Chemical Makeup

Hydrolyzed soy sauce is a complex mixture of proteins, carbohydrates, salt, and flavor compounds. It is composed of proteins that range in size from 0.25 to 5 nanometers, and these proteins are made up of essential amino acids such as glutamic acid, aspartate, alanine, and leucine.

Hydrolyzed soy sauce also contains carbohydrates, usually in the forms of complex sugars found in the soybeans such as maltose, maltotriose, isomaltotrioses, and cellobiose. These carbohydrates are responsible for the sweetness of the product and have various health benefits.

Salt is another major component of hydrolyzed soy sauce; typically being made up of 50-60% sodium chloride. Generally, the salt content is reduced in the production process to make the end product more appealing to health conscious consumers.

Finally, hydrolyzed soy sauce contains flavor compounds such as free glutamate, 5’–nucleotides, and alcohols. The free glutamate is responsible for its distinct umami, or savory taste and is the compound that is highest in concentration. The 5’–nucleotides are responsible for its enhanced flavor and the alcohols create a fuller flavor and depth.

Health Benefits

Consuming moderate amounts of hydrolyzed soy sauce has several health benefits due to its high levels of protein, vitamins and minerals, and flavonoids.

Proteins are essential for the growth and repair of our bodies, and by consuming hydrolyzed soy sauce, you are providing your body with essential and nonessential amino acids which help to build, strengthen and maintain our muscles. Consuming hydrolyzed soy sauce will also help to keep your appetite and cravings in check, as soy proteins have been shown to reduce hunger and increase satiety.

Hydrolyzed soy sauce is also a good source of vitamins such as vitamin E, riboflavin, niacin, and thiamin. These vitamins help to protect the body from illness, while also playing an important role in energy production, hormone regulation, and neurological function. Additionally, hydrolyzed soy sauce contains minerals such as zinc, magnesium, and iron which are important for healthy growth and development.

Lastly, flavonoids are responsible for giving hydrolyzed soy sauce its distinct color and taste, however, they also have antioxidant properties and can help to protect our cells from damage caused by free radicals.

Conclusion

In conclusion, hydrolyzed soy sauce is a complex and flavorful condiment that is created from a combination of soybeans, Koji, enzymes, and flavor compounds. It is a nutritious condiment full of protein, vitamins and minerals, and antioxidants that have various health benefits. From farmers collecting the raw materials, to the production of the product, to its delivery to the dinner plate, the process of hydrolyzed soy sauce is an interesting one that happens in small batches or large-scale manufacturing. Thus, the next time you’re enjoying your favorite dish, keep in mind the many steps and processes it takes to get hydrolyzed soy sauce onto your plate.