Why is “light soy sauce” black? What is the difference between light soy sauce and dark soy sauce?
Why is light soy sauce black and how is it different from dark soy sauce?
Many people may wonder why “light soy sauce” is black in color instead of white as the เว็บพนันออนไลน์ UFABET สมัครง่าย โปรโมชั่นมากมาย name suggests, and how it is different from “dark soy sauce.” Both are widely used in food, especially in Asian cuisine, whether as a seasoning or as a dipping sauce. In this article, we will understand the differences between the two types of soy sauce.
1. What is soy sauce? Why is it black?
Light soy sauce is made by fermenting soybeans, wheat, water, and salt. During the long fermentation process, enzymes and mold (such as Aspergillus oryzae ) react, causing the food to darken in color. Although it is called “light soy sauce.” Its color is actually light brown or dark brown, close to black, rather than white. Light soy sauce has a distinctly salty taste and is used in cooking to enhance flavor without significantly changing the color of the food.
2. The difference between light soy sauce and dark soy sauce
Dark Soy Sauce has a darker color and is thicker. Dark soy sauce is made by fermenting for a longer period. Than light soy sauce and often has sugar or caramel syrup added to increase sweetness and give it a richer consistency. Dark soy sauce is used in cooking that requires color. Such as braised pork or stir-fried soy sauce, to give the food a darker color and a more fermented aroma.
3. Use in food
- Light soy sauce is commonly used for dishes that require flavor but do not require added color, such as stir-frying vegetables or clear soups.
- Dark soy sauce is used in dishes that require a dark color. Such as braised pork belly or stir-fried with dark sauce.
Source and more information:
A 2020 article from The Journal of Food Science explains that the fermentation process of soy sauce involves a chemical reaction that breaks down soy proteins into amino acids, which are the main flavor compounds in soy sauce. The dark color of soy sauce is due to the action of enzymes during the fermentation process, a natural process that gives soy sauce its dark color (Chen et al., 2020).