INTRODUCTION
Soy sauce is famous among people around Asian especially Southeast Asia, Japan and Korean. Soy sauce is one of ingredient that usually use in Asian and East cuisine. There are many function of soy sauce in food such as it can use in process of marinating. Besides that, soy sauce also can darker the food and change the appearance, for example it is use in cooking fried vermicelli rice. It also can help to enhance and balance flavors. People usually use soy sauce is to add saltiness flavor in the food.
Soy sauce is made from soybean through several steps of process then change soybean to dark or brown liquid form. Besides, changing in physical it also change in taste. The fact of soy sauce have different color and taste is based on the main ingredient that use to make the soy sauce and the method have been use to make soy sauce.
DEFINITION AND ETYMOLOGY
Normally, we know that soy sauce is made from soybean because of the word “soy” so we assume from the name, it is made from soybeans. Yes is it true but soy sauce also can be produces from brine, wheat and roasted grain. This ingredient is based on geography and culture of the countries or area. This is why soy sauce has differences based on the color, taste and method of process.
The normal form of soy sauce is liquid and it will be pack in bottles. The color can be dark or black and light or brown. The process of making soy sauce make the form is change from solid to liquid by pressed soy beans that have been through fermented process.
Soy sauce was found from China during 3rd until 5th century. Basically, in Chinese cuisine they use a lot of soy sauce in their cook same goes with Southeast Asia cuisine. There are many type of sauce based on their o...
... middle of paper ...
...ft/98annual/techprogram/accepted/43-3.htm
• http://www.saucemagazine.com/a/923
• http://www.kikkoman.co.jp/kiifc/foodculture/pdf_01/e_012_015.pdf
• http://intisari-online.com/read/usut-asal-dari-mana-asalnya-kecap
• http://www.tokyotimes.com/2012/new-symbol-for-japans-unity-a-soy-sauce-cake/
• http://chinesefood.about.com/od/healthconcerns/a/soy.htm
• http://www.soyinfocenter.com/HSS/soy_sauce1.php
• http://cikgusaiful.blogspot.com/2009/11/kicap-sumbangan-bakteria-berguna.html
• http://www.sinarharian.com.my/edisi/utara/gigih-usaha-kilang-kicap-tertua-1.10119
• http://www.seriouseats.com/2011/03/do-you-know-your-soy-sauces-japanese-chinese-indonesian-differences.html
• http://www.linkedin.com/company/kicap-management
• http://www.npr.org/blogs/health/2013/06/11/190707171/go-easy-on-the-soy-sauce-bro-it-could-kill-you
• http://www.wikihow.com/Make-Your-Own-Soy-Sauce
Simply stated, Soylent could provide easier and cheaper access to proper nutrition. According to Rob Rhinehart, Soylent is “everything your body needs.” Widdicombe describes the recipe: “the major food groups are all accounted for: the lipids come from canola oil; the carbohydrates from maltodextrin and oat flour; and the protein from rice. To
Tattoo ink is made up of pigments and carrier molecules. Ink is formed of water, alcohol, and glycerin. The pigments that are in the tattoo ink are mineral pigment, organic pigment, vegetable-based pigment, and plastic-based pigment. The pigments contain organic and metallic elemental composition. The plastic-based pigments are very intense colors. There are also pigments that glow in the dark. The reason they have
The final ingredient is soy lecithin, which is a common food additive found in today’s marketplace. The common side effects of consuming this include diarrhea and stomach pains, while the pros of consistent consumption are somewhat higher help for the preventing of Alzheimer’s, anxiety disorders, dementia, and other mental
This debate revolves around compounds found in real food, such as phytochemicals, Lycopene, and flavonoid which come from plants, tomatoes , and blueberries and have been proven to lower rates of prostate cancer, and lower rates of diabetes. Also, since soylent formula can be composed at home that alone brings major issues. Making Soylent at home without knowledge can cause major issue to the body and a overdose or underdose can have major effects that might put people in the hospital, and since the formula is freely online this nightmare is more real than the Soylent dream itself. As a result, it 's doing more damage to the general public rather than its original purpose. Hope Warshaw, from the Washington Post stated that “food selection and preparation and the act of eating are woven into the fabric of our culture, traditions, celebrations and self-expression” meaning that we eat for the pleasure of eating something new and exciting and the to express ourselves not to feel
Science-fiction novels have imagined thousands societal advancements, with many of which taking form in reality. A recent addition to the ranks of the helicopter and submarine is a substitute for food called Soylent. Soylent is a drink crafted from the base nutrients we require from food, theoretically meaning that someone who drinks Soylent does not need regular food. Creator Rob Rhinehart has stated that he wishes for Soylent to replace most meals, causing increased efficiency for all people, while reforming the food industry. This does not mean Soylent would ever replace meals as a cultural centerpoint, but that it may replace meals that serve no social or cultural purpose.
Chinese food seems to be one of the most popular of all Asian styles of cooking. Southern dishes center more on freshness and tenderness because of the colder weather whereas northern dishes have more oil, vinegar, and garlic. Japanese cooking accentuates the frequent use of deep-frying such as tempura by using vegetable oil and even raw foods such as sushi. In Korea, much of the
Imagine you are at you favorite Asian inspired restaurant with your friends. You just finished ordering your food, when u look over and see that bottle of dark syrupy liquid off to the side. Known around the world, Soy sauce is an international condiment that is used as a sauce, a condiment, as well as an ingredient in plenty of dishes and recipes. Although this condiment is seen a lot in most Asian style restaurants or even in packets from your Chinese take-out place but it is used all over the world But have you ever wanted to know exactly is soy sauce, or how its made and what gives it that dark color? In this paper I will discuss and explain the origin of soy sauce, how its made and the different types of soy sauce there are, nutritional facts about soy sauce, and myths and legends about soy sauce.
Soy is becoming an increasingly popular food commodity in the United States. This plant serves as one of the food industry’s top cheapest products for food manufacturing processes. Soy derives from the soybean, a leguminous plant widely cultivated for its edible seeds. The soybean originated in China, where the plant was widely famed for being used in a variety of foods, especially when acting as an animal protein replacement. During the late 1700s, the soybeans were imported into the United States. At the time, soy’s main purpose was to serve as a cheaper way to feed farm animals. As time progressed, Americans began using soy for their own nutritional benefits. Although many studies prove positive health benefits from this plant, there are lingering concerns pertaining to the safety of soy consumption.
For centuries, soy foods have been consumed by Asian while, they are relatively new to U.S. consumers. Soy foods have been well-known among western vegetarians for many decades, mainly due to their nutrient content and soy foods can be extremely versatile as replacements to meat, dairy products, snack foods, and can even count toward daily servings of vegetables. The quality of soy protein is higher compared to other legumes (protein digestibility corrected amino acid scores for soy protein from different soyfoods ranges from about 0.9 to 1.0) (Rand et al., 2003) and high amounts of the essential omega-3 fatty acid and α-linolenic acid (ALA) can be found in soybeans (Wu et al., 2004). Therefore, soy foods have often been appreciated by vegetarians more for the ease with which they can be incorporated into the diet than their nutrient content.
The production of chocolate takes place in several stages. First, the bitter cacao seeds have to be fermented so that their intense bitter taste becomes milder. After fermentation, the beans are dried, cleaned and roasted. The cocoa mass is then obtained, which represents pure chocolate in rough form. When this mass is liquefied, it is transformed into chocolate liquor, which, on the other hand, may be further processed into cocoa solids or cocoa butter. Various chocolate products are produced as a result from different combinations of cocoa solids and cocoa butter as well as from adding other ingredients such as milk, sugar, all sorts of flavors, etc.
flavor. In China pasta and rice are very popular and the people eat them with
One may be surprised by how many common products include palm oil. It’s in a wide variety of items, and with over fifty different names, many are unaware of what palm oil is. The reason everything includes this oil specifically is because oil palm
To increase the keeping quality of the food by adding antioxidant, natural colors and flavor.
Korean food is unique. It’s known for its spicy flavor and the use of other seasonings to enhance the taste. Dishes are usually flavored with a combination of soy sauce, red pepper, green onion, bean paste, garlic, ginger, sesame, mustard, vinegar, and wine. The Korean peninsula is surrounded water on three sides, but connected to the Asian mainland. This environment contributes to the uniqueness of Korean cuisine. Seafood plays a very important role as do vegetables and livestock. Let’s examine three of the most common and famous types of Korean food.
Countries in eastern Asia are famous with a variety of traditional food fermentation products. For instance, Korea with their kimchi, Japan with natto, china with soy sauce, and paneer from India. In Southeast Asia, particularly Malaysia, tapai, tempeh, jeruk, budu, cincalok, and tempoyak are really well known as the local fermented food products.