Description
Tang dynasty soy sauce was produced by fermenting a 1:1 mix of soybeans and wheat with Aspergillus oryzae, then salting and aging to develop umami.
Technical
During fermentation, Aspergillus oryzae secretes proteases that hydrolyze soy proteins into free amino acids, especially glutamic acid, while amylases convert starches into sugars that participate in Maillard reactions. The high salt concentration (15–20 % NaCl) inhibits unwanted bacteria and stabilizes the flavor, and a small amount of alcohol (≈0.5 %) is produced by yeast activity during aging.
Science
Primary Reaction
Proteolysis and Maillard reactions producing amino acids and flavor compounds
Sensory Profile
Aroma ()
earthyumaminuttyroastedsavory
Origin & History
Civilization
Chinese
Era