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Tuesday , 25 June 2019
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Soy Spy – Facts that you may not know about your Soy Sauce

In recent years, Indians have evolved massively in terms of their lifestyle choices. Such huge transformation can be owed to socio-cultural factors, psychographics, preferences, norms and behavior. Premiumness has become a major push factor in determining choices especially when it comes to Dining. Catching the whims and fancies of the Indian taste buds are the zesty flavors of Chinese and Oriental cuisines, rendered by the Soy Sauce.  To spice up life, Soy Sauce is what we Indians are turning to. KIKKOMAN, a premium and authentic Soy Sauce brand, has just entered the Indian market in association with Bharti’s Field Fresh Foods, is here to acquaint us with some lesser-known facts about this incredible man-made creation.

  • Soy sauce is one of the world’s oldest condiments and has been used in China for more than 2,500 years. It is made from fermenting a mixture of mashed soybeans, salt, and enzymes. It is also made artificially through a chemical process known as hydrolysis 
  • Because of soy sauce’s rich flavor, it is usually required in less quantity to produce the same taste profile as table salt. This means that, despite its relatively high sodium content, it can help keep one’s sodium consumption under control. 
  • The superb color unique to soy sauce is the result of the Maillard Reaction, which begins two or three months after the process of brewing starts. In this reaction, glucose and other sugars combine with amino acids to produce a brown pigment called melanoidin, which gives soy sauce its beautiful color 
  • In various studies it has been found out that Soy sauce is very high in shoyuflavones, a natural antioxidant. Natural antioxidants protects your body from the damage that may happen from various diseases. It also helps in improved overall gastric acid production, thus helping with digestion 
  • Traditionally brewed soy sauce, the result of the honjozo process, has a clear reddish-brown color, and is well balanced in terms of flavor and aroma. On the other hand, chemically produced soy sauce usually has a cloudy, dark color; its taste is unpleasant and strong, and its chemically produced aroma is obvious and they are not natural

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