People traditionally prepare soy sauce with soybeans, wheat, salt, water, and fermenting agents like mold or yeast. The mixture is left to ferment for eight months or more. Manufacturers then pasteurize sauce before bottling it menu. The method of producing soy sauce varies by the country of origin.

Quicker, cheaper methods of making soy sauce might label their products as “hydrolyzed soy protein.” These methods are generally more chemical-driven than traditional ones. Manufacturers may use additives to enhance color and flavor.สมัครสมาชิก UFABET 

Some soy sauces might contain unwanted compounds. Such as cancer-causing substances (carcinogens). Some of these quick methods produce a chemical known as 3-MCPD. Research has linked 3-MCPD to cancerous tumors, infertility, and kidney damage in animals. More studies are needed to know how 3-MCPD affects humans.

Types

You might think of the classic dark-colored condiment when you think. There are several types of soy sauce that vary in flavor. Each type also varies in how it’s fermented. Such as the temperature and time, and its ingredients.

Some of the most popular types include:

• Dark (koikuchi shoyu): This is the most common type of soy sauce.
• Light (usukuchi shoyu): This sauce has a lighter color and milder taste than dark sauce since it’s aged for a shorter period.
• Non-fermented: Manufacturers do not use the traditional fermentation process to make this soy sauce. The soybeans instead undergo a chemical process. It may have a different aroma and flavor than traditional sauce.
• Sweet: This sauce tastes sweet and has a syrup-like consistency. It’s commonly used in Indonesian cuisine.
• Tamari (tamari shoyu): This type contains little to no wheat. It’s dark in color and has a mild aroma.
• White (shiro shoyu): This type has a high ratio of wheat to soybeans. It has a light yellow color.