Description
Chinese soy sauce fermentation is a multi‑step process combining solid‑state mold inoculation with liquid brine maturation to produce a complex umami profile.
Technical
The process begins with inoculation of steamed soybeans and roasted wheat with Aspergillus oryzae, followed by a 15–20 % NaCl brine. Proteolytic enzymes released by the mold hydrolyze proteins into peptides and free amino acids, while Maillard reactions between reducing sugars and amino acids generate volatile flavor compounds such as 4‑methyl‑2‑pyridone and 3‑methyl‑2‑pyridone. The resulting mixture of peptides, nucleotides, and volatile compounds imparts the characteristic umami, salty, and sweet notes of soy sauce.
Science
Primary Reaction
Solid‑state mold inoculation followed by liquid brine maturation, leading to enzymatic hydrolysis and Maillard reactions
Sensory Profile
Aroma ()