If Soy Milk is white, why is Soy Sauce black?

Answer 1

Traditional brewed method

Brewing, the traditional method of making soy sauce, consists of three steps: koji-making, brine fermentation, and refinement.

Koji-making

* Carefully selected soybeans and wheat are crushed and blended together under controlled conditions. Water is added to the mixture, which is boiled until the grains are thoroughly cooked and softened. The mash, as it is known, is allowed to cool to about 80°F (27°C) before a proprietary seed mold (Aspergillus) is added. The mixture is allowed to mature for three days in large perforated vats through which air is circulated. This resulting culture of soy, wheat, and mold is known as koji.

Brine fermentation

* The koji is transferred to fermentation tanks, where it is mixed with water and salt to produce a mash called moromi. Lactic acid bacteria and yeasts are then added to promote further fermentation. The moromi must ferment for several months, during which time the soy and wheat paste turns into a semi-liquid, reddish-brown "mature mash." This fermentation process creates over 200 different flavor compounds.

Refinement

* After approximately six months of moromi fermentation, the raw soy sauce is separated from the cake of wheat and soy residue by pressing it through layers of filtration cloth. The liquid that emerges is then pasteurized. The pasteurization process serves two purposes. It helps prolong the shelf life of the finished product, and it forms additional aromatic and flavor compounds. Finally, the liquid is bottled as soy sauce.

Answer 2

How Is Soy Sauce Made

Answer 3

Soy sauce is actually reddish brown, not black. You can check this by adding water to the sauce.

In naturally fermented (brewed) soy sauce, species of the mold Aspergillus produce an enzyme which cause the proteins and some of the sugars to undergo a browning reaction referred to in chemistry as a Maillard Reaction.

In non-brewed soy sauce caramel colors are added. The non-brewed method tends to be quicker and does not allow enough time for the colors to be developed.

Answer 4

Soy milk: Soy milk is squeezed from dried soybeans that have been soaked, ground, and cooked. Like tofu, which is made from soy milk, it varies significantly by brand in taste, protein, and fat content. (To reduce fat, water is added.)

Soy sauce: The two basic types of soy sauce used in Chinese cooking are light and dark. Dark soy is aged much longer than light soy, giving it a brownish-black color and much thicker texture. As its name suggests, light soy has a lighter color, plus a saltier flavor.

Answer 5

Because they use black beans to make soy sauce and yellowish beans to make soy milk

Answer 6

Because the Soya Sauce is fermented; while Soya Milk it is not.

The word ‘MILK’ in Soya Milk also already gives you a better understanding that it is a milk substance; therefore it is in white coloring.

Answer 7

Because it is fermented pressed and brewed and i think like fish sauce it is left out in barrels.

Answer 8

The miracles of fermentation

Answer 9

the sauce is black

Answer 10

i may be wrong, but maybe its the other totally different ingredients in them?????