Seven things to open the door - firewood, rice, oil, salt, sauce, vinegar and tea. Soy sauce plays an important role in our daily life with its characteristic of "freshening and enhancing taste", and has become one of the main condiments in People's Daily life.
Where does the umami taste of soy sauce come from? Find out the umami secret behind soy sauce.
Many soy sauce on the market is through the late adding a large amount of MONOsodium glutamate (monosodium glutamate) to achieve the effect of fresh, rather than relying on the traditional fermentation brewed fresh. As long as we pay a little attention to the list of ingredients on the soy sauce label will be clear at a glance: all ingredients in the list of monosodium glutamate (MSG), its fresh is mainly by MSG "tune" out. Is there a feeling that, with all the soy sauce we've been eating for years, we've been in the dark?
In the traditional soy sauce brewing process, soybean and/or defatted soybean, wheat and/or wheat bran are used as raw materials. After cooking, fermentation and soaking, they are finally made into liquid condiments with special umami flavor. Rich sweet amino acids/umami amino acids/umami peptides and succinic acid are produced in the sauce mash during fermentation, which makes the sauce taste more delicious and natural.
In order to reduce the cost, some soy sauce manufacturers add MONOsodium glutamate in the production to achieve the purpose of improving fresh and amino acid nitrogen. This adds to the "umami taste" of soy sauce, but the quality is nothing compared to the umami taste produced by naturally brewed soy sauce. With the improvement of people's health awareness, people pay more attention to ingredient information, and "zero addition" original brewed soy sauce has become popular.
So how to effectively improve the umami taste of the original fermented soy sauce?
Some manufacturer is considering increase the amount of aspergillus oryzae during koji making, in the fermentation process of ascension glutaminase activity, and thus to better raw materials rich in glutamine is decomposed into glutamic acid, achieve the goal of ascension freshness, but the actual verification, found that the source of aspergillus oryzae glutaminase salt resistance is poorer, it is difficult to play a role in high salt concentrations.
Based on angel's years of research experience in the field of flavoring, Angel enzyme preparation in-depth carried out enzyme hydrolysis test in soy sauce, through the identification and analysis of a large number of flavoring peptides, amino acids, reducing sugars and other data, combined with the electronic tongue flavor evaluation method, screened and formed the most suitable enzymatic hydrolysis scheme for soy sauce production.
At the early stage of soy sauce fermentation, the utilization rate of glutamine in raw materials is improved by adding Anjamme ® salt-tolerant glutamine enzyme GLU100, which is fully converted into glutamate, so as to achieve the purpose of freshening.