Description
Ancient Chinese soy sauce is produced by a sequential solid‑state and brine fermentation that generates hydrolytic enzymes, halophilic microbes, and Maillard browning to create a dark, umami‑rich condiment.
Technical
During the initial 48–72 h koji stage, Aspergillus oryzae or A. sojae hydrolyze proteins and starches, releasing amino acids and sugars. In the subsequent 6–12 month brine aging, lactic‑acid bacteria and halophilic yeasts convert sugars to organic acids and ethanol, while controlled heating (80–90 °C) triggers Maillard reactions that form melanoidins and flavor compounds.
Science
Primary Reaction
Proteolysis of proteins and starches followed by Maillard browning
Sensory Profile
Aroma ()
earthynuttyroastedumamibrinycaramelizedsavoryfunkycomplexrich