Types of soy sauce
Release time : 10/28/2025 09:30:02
Generally, people's understanding of soy sauce is that it comes in two types: light soy sauce (light) and dark soy sauce (dark).
However, in practice, the types of soy sauce vary depending on the classification method.
This section will categorize the types of soy sauce according to five classification methods.
Additionally, I will introduce the components of soy sauce, the manufacturing process of soy sauce, and the various uses of soy sauce.
Types of soy sauce, according to different classification methods, there are also different types of soy sauce.
Generally speaking, soy sauce is classified as light soy sauce and dark soy sauce.
But if you understand carefully, there are other types of soy sauce. Let's take a look at it: Classification method 1. Light soy sauce: Light soy sauce is relatively light in color, reddish brown, and has a salty taste. It is mainly used for seasoning 2. Soy sauce: Very dark in color, brownish and shiny, delicious and slightly sweet, mainly used to color food.
Classification method 2. The umami and nutritional value of soy sauce according to grade depend on the amino acid nitrogen content. Generally speaking, the higher the amino acid nitrogen, the higher the grade of soy sauce, which means the better the quality.
In bottled soy sauce, amino acid nitrogen greater than or equal to 0.8 g/100ml is special.
Amino acid nitrogen greater than or equal to 0.7 g/100ml is the first grade.
Amino acid nitrogen greater than or equal to 0.55 g/100ml is secondary.
Amino acid nitrogen greater than or equal to 0.4 g/100ml is the third level.
Classification method 3. Classification according to the national standard 1. High-salt dilute fermented soy sauce: Using soybeans and/or defatted soybeans, wheat and/wheat flour as raw materials, steamed, koji made by Aspergillus, mixed with salt water to form a thin mash, and then fermented. Made soy sauce.
2. Low-salt solid-state fermented soy sauce: Soy sauce is made from defatted soybeans and wheat bran as raw materials, steamed, koji made with Aspergillus, mixed with salt water to form solid soy sauce grains, and then fermented.
3. National standard number.
Brewed soy sauce: GB18186-2000.
Soy Sauce Preparation: SB10336-2000 Classification Method 4. According to the brand's characteristic processing, soy sauce can be divided into categories such as yellow soy sauce, braised soy sauce, restaurant soy sauce, fresh soy sauce, savory soy sauce, fatty soy sauce, one-touch soy sauce, flavor grade soy sauce, steamed fish sauce, brine sauce, original juice oil, natural soy sauce, and organic soy sauce.
Classification Method 5: By Manufacturing Process. 1. Low Salt Dry Process: Compared with the high salt dilute process, the low salt dry fermentation adopts a relatively lower salt content and adds a larger proportion of bran, part of rice husk and a small amount of wheat flour.
Its characteristic is short fermentation time, strong-flavored, deep color and low amino acid conversion rate.
2. Sprinkling Technology: The fermentation is carried out in a fermentation tank with a false bottom, and the filtered juice below the false bottom is pumped to the surface of the slop to be sprinkled evenly for fermentation.
Its characteristics are high utilization rate, good flavor and low investment of reconstruction.
3. High Salt-Slurry Process: A fermentation process that uses soybean meal and wheat as raw materials, involves processing the raw materials, high-pressure steaming of soybean meal, roasting of wheat, mixing to produce a molded product for fermentation, and pressing to extract juices.
Characterized by high utilization rate, excellent flavor, and long fermentation time, requiring significant initial investment.
The main ingredient of soy sauce is mainly salt, wheat and soybean.
Therefore, the composition of soy sauce is relatively complex, in addition to salt, it also contains spices, coloring agents, amino acids, organic acids and sugars.
1. Flavoring and Coloring Flavoring and coloring not only enhance the flavor of soy sauce but also make it more appealing in appearance.
2. The starch raw material is hydrolyzed by amylase into dextrin, disaccharides and monosaccharides etc. All of them have reducing power. They are the important source of human body's energy. 60~70% of the energy supply for human body activities is from it. It is also an important substance in organisms and participates in many life processes in cells.
Some sugars and proteins can synthesize glycoproteins, and some sugars and fats can form glycolipids.
3. Table salt and soy sauce generally contain about 18 grams of salt per 100 milliliters, which imparts the saltiness to the sauce and supplements the lost salt in the body.
4. Amino Acids - The content of amino acids reflects the quality of soy sauce.
Amino acids are the products of the breakdown of proteins, and in soy sauce there are 18 amino acids. These include eight essential amino acids required for human health.
5. Various trace elements are also present in the composition of multi-trace element soy sauce, such as calcium and iron.
6. The organic acids in organic acid-flavored soy sauce include lactic acid, acetic acid, succinic acid, and citric acid, among others. They have a certain impact on enhancing the flavor of soy sauce, but excessive total acid can make the soy sauce's taste prominent and its quality deteriorate.
This organic acid has the function of alkalinity, which can eliminate excess acid in the body and reduce urine acidity, reducing the possibility of uric acid forming stones in the bladder.
Sauerkraut is one of the most commonly used seasonings in people's daily lives. It can make people taste its delicious flavor when it is added into the dishes.
Therefore, one of the functions of soy sauce is to increase people's appetite. However, besides this, another important function of soy sauce is its anticancer and cancer prevention effects.
Let's take a closer look at the four major functions of soy sauce: 1. Enhances taste When cooking food, adding an appropriate amount of soy sauce can enhance its aroma and make it look more appealing, thereby enhancing taste.
The main raw material of soy sauce is soybeans. Soybeans and their products have anti-cancer effects because they are rich in minerals such as selenium.
2. Preventing cardiovascular disease Soy sauce contains a variety of vitamins and minerals, which can lower human cholesterol, reduce the incidence of cardiovascular disease, and reduce the damage caused by free radicals to the human body.
3. Relieve the itching and swelling of mosquito bites. Soy sauce can be used for water, fire burns, stings of bees, mosquitoes and other insects, and can relieve itching and reduce swelling.
4. Cancer-preventing soy sauce possesses anticancer properties.
Since soy sauce is mainly brewed from corn and soybeans, it has anti-cancer and anti-cancer effects.
Experiments in the United States have proved that isoflavones, a special substance contained in soybeans, can slow down or even inhibit the growth of malignant tumors.
Research by German medical scientists pointed out that isoflavones can prevent the formation of new blood vessels, thereby causing the death of malignant tumors that rely on new blood vessels to transport nutrients.
How to make soy sauce: Soy sauce has a unique sauce aroma and delicious taste, and is a major contributor to delicious food.
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The main ingredients for making delicious sauces are soybeans, wheat, and salt. Soy sauce requires a variety of seasonings and colorants as its condiments.
Steps: 1. Soybean meal is added with water and conditioning water: the amount of water should be 47-50% of the moisture content of the cooked soybean meal.
2. Mixing: After moistening the bran, thoroughly mix it with crushed wheat and bran.
3. Steaming: Rotary steamers are used to pressurize the material (0.2 MPa) for steaming, which causes the protein to undergo moderate denaturation, the starch to be cooked and gelatinized, and microorganisms attached to the raw materials to be killed.
4. Cooling inoculation: Quickly cool the clinker to 45℃, insert 0.3-0.4% of the seed koji after pure expanded cultivation of Aspergillus oryzae strain, and mix well.
5. Thick-layer ventilation koji making: The inoculated koji material is sent into the koji chamber and koji pond.
First intermittent ventilation, then continuous ventilation.
The koji making temperature is controlled at 30-32℃ during the spore germination stage, and the maximum at no more than 35℃ during the mycelium growth stage.
During this period, flip and shovel are required.
In the early stage of spore implantation, enzyme production is the most vigorous, and the product temperature should be controlled at 30-32℃.
6. Fermentation into koji, add 12-13°Be'hot brine and mix it into the fermentation tank. Maintain the product temperature at 42-45 ° C for about 20 days. The fermented grains are basically ripe.
7. Leaching and dripping the oil Heat the three oils left behind from the previous production to 85 ° C, and then send them into mature soy sauce fermented grains to soak them so that the soy sauce is extremely soluble in them. Then slowly release the raw soy sauce (head oil) from the bottom of the fermentation tank and replenish the concentration and salt through the salt layer.
Drizzling oil is to separate soy sauce and sauce residue.
Generally, multiple immersions are used. The head oil, second oil and third oil are respectively soaked in sequence.
After the post-treatment, the soy sauce is heated to 80-85℃ for sterilization. Then it is prepared (adjusted), clarified and inspected for quality, finally, a product with standard quality can be obtained.
Preservation of Soy Sauce: Do not assume that food generally stays fresh for a long time; even soy sauce can go bad and start to ferment. When this happens, you'll notice a layer of white substance on the surface of the soy sauce.
In order to prevent soy sauce from spoiling due to warm weather, mothers can take some precautions in daily life. Do not mix water into the jar containing soy sauce.
However, if soy sauce has gone bad and you're tempted to discard it altogether, remember that it can still be used if properly handled.
The method: Soak the soy sauce in water, then seal it.
2. Inside the container for storing soy sauce, add a little sesame oil to create a thin layer of oil film on its surface or place a piece of green onion in the bottle or several garlic cloves and a bit of cooking wine, which can also serve as a preventative measure against mold.
Summer is a season prone to mold. Therefore, besides preventing the molding of soy sauce, Moms should also properly store some bottled enoki mushrooms and mixed vegetables in the refrigerator.
In winter, the temperature is relatively low, so there's no need to spend much effort on storing soy sauce. However, it's best not to use soy sauce for too long after opening the package, as this will prevent the issue of mold from occurring.
Is it bad to eat too much soy sauce? It's not good.
Consuming too much soy sauce may induce the occurrence of various diseases, therefore it is not advisable to consume too much soy sauce.
1. It can easily trigger respiratory diseases.
A high-salt diet reduces the amount of saliva secreted in the mouth and helps various bacteria and viruses to breed in the throat.
Secondly, high salt can kill the normal parasitic flora in the upper respiratory tract, causing imbalance of flora and leading to disease.
Finally, a high-salt diet can inhibit the proliferation of mucosal epithelial cells and make them lose their ability to resist disease.
These factors will reduce the ability of the upper respiratory tract mucosa to resist disease invasion, making it easy for various bacteria and viruses to take advantage of it.
2. Causes hypertension.
Medical experts have found that salt easily accumulates in the blood vessel walls.
The greater the resistance of blood vessels, the higher the blood pressure, the heavier the load on the heart and kidneys and other internal organs, the normal metabolic function of the body will be disrupted, edema will occur, and the risk of cerebrovascular accident or heart failure will be greatly increased.
3. Easily cause calcium loss.
The over-consumption of sodium in diet results in the reabsorption of excess sodium ions by renal tubules, which in turn competes with calcium ions for absorption. This leads to increased calcium excretion and stimulates the parathyroid gland to secrete more parathyroid hormone. As a result, the adenylate cyclase on the membranes of "osteoclasts" is activated, causing bone calcium to dissolve. This disrupts the dynamic balance of bone calcium metabolism, leading to calcium loss and resulting in calcium deficiency in the human body.
Additionally, for certain special populations, consuming too much soy sauce can be particularly problematic: 1. For individuals with hypertension and diabetes.
Patients should be just as careful about controlling salt as they are with sodium-reduced soy sauce.
Because soy sauce contains sodium chloride, sodium glutamate, and benzoic acid sodium salt, it is a source of sodium.
2. Patient with gout.
Gout patients should note that soy sauce contains purine from soybeans, and many products also add nucleotides to enhance freshness, so it must not be used too often.
* The medical part covered in this article is for reading and reference only.
If you feel unwell, it is recommended to seek medical attention immediately, and the medical diagnosis and treatment will be subject to offline diagnosis.