Question

How is soya sauce prepared to name the fungus used.

Answer 1

Soya sauce is also known as soy sauce. Soy sauce is a very flavorful ingredient. It is believed to have arrived more than 3,000 years ago from a Chinese commodity called "Chiang." Similar products have been produced in Japan, Korea, Indonesia, and SouthEast Asia. It was first introduced to Europe in the 1600s by Dutch and Japanese trade.

Complete answer:
There are several different forms of soy sauce available. They can be grouped based on their manufacturing processes, regional variations, color, and taste differences. Soy sauce is made using two methods: the conventional brewing process, or fermentation method, and the non-brewed method, or the chemical-hydrolyzing method. The fermentation method will last up to six months and results in a clear, delicately colored broth with a healthy flavor and aroma.
Traditional soya sauce is made by soaking soya beans in water and roasting and crushing the wheat. Soya beans and wheat are then combined with a cultivating mold or fungus most commonly Aspergillus and left to grow for two to three days. Then, water and salt are added, and the whole mixture is left in the fermentation tank for six to eight months, although some may be aged longer. During fermentation, the mold enzymes work on the proteins of soy and wheat, eventually dissolving them into amino acids. After the aging process is finished, the mixture is placed on a cloth and squeezed to release the liquid. The liquid is then pasteurized to remove any bacteria and finally it is bottled.
Chemical processing is a much easier and cheaper way to produce soy sauce. This method is known as acid hydrolysis and can produce soya sauce within a few days instead of several months. In this process, soya beans are heated to $176^0F$ and mixed with hydrochloric acid. This process breaks down proteins in soybeans and wheat.
However, the resulting product is less desirable in terms of taste and aroma, as many substances produced during conventional fermentation are missing. That's why some extra ingredients are added.

Note: In Japan, soya sauce that is brewed in a purely chemical process is not considered a soya sauce and cannot be branded as such. It can however be combined with conventional soy sauce at a lower cost.