V. 無雙的醬油和特瑪莉何其他同類商品的區別
MUSO has long offered only natural, traditionally produced soy
sauce. As mentioned before, not all soy sauce sold in food stores
is traditionally brewed. Within the last fifty years, a number of
"innovations" in soy sauce manufacturing have been introduced
and are now widely used within the industry. These changes have
drastically altered the nature and quality of the product itself.
MUSO's commitment to time tested techniques distinguishes its products
from that of other manufacturers. The three major differences: ingredients,
chemical additives, and brewing time are discussed below.
1. Ingredients
MUSO uses only natural, high quality ingredients for its soy sauce.
These include whole soybeans, wheat (except in Tamari), sea salt,
Koji-Seed, Kosen(except in Shoyu) and water. Today, most manufacturers
use what is called "defatted" soybean, versus whole soybeans.
Defatted soybean is soybeans which have had the oil extracted from
them. The use of defatted soybeans in soy sauce production began
during WWII during a soybean shortage. Today, commercial producers
are continuing to use defatted soybeans because they are less expensive,
easier to transport, and allow for quicker fermentation. These oil
extraction processes, which produce soybean pulp, are usually done
with chemical solvents. This technique depletes the bean of its
flavor and considerable nutritional content. As a direct result
of this process, soy sauce made from defatted soybeans contains
a quarter the amount of glycerin, less ethanol, and contains more
organic acid compared to MUSO's soy sauce.
By contrast, in order to maintain the highest quality, MUSO's soy
sauce has the soy oil extracted at the end of the manufacturing process. During the manufacturing process, with whole soybeans (not
defatted), soy oil is broken into lipid acid and glycerin. Lipid
acid, which has no flavor, floats on the surface of the soy sauce
and is eventually removed. Glycerin, on the other hand, possesses
a sweet flavor and dissolves during a long fermentation period.
Therefore, MUSO's soy sauce not only possesses a higher nutritional
value, but also has a deeper, sweeter flavor than commercialized
soy sauce.
In terms of Tamari, commercial manufacturers often include small
amounts of wheat since it is much easier to start the Koji-Seed
with wheat than with 100% soybeans. MUSO, on the other hand, adds
no wheat but Kosen to the manufacturing of its Tamari. Kosen is
added to Koji-Seed then inoculated to soybean. Since the work of
Koji-seed is very sensitive and strongly affects to the aroma and
flavor of finished product, Kosen is also carefully selected based
on its compatibility with Koji-Seed. Kosen is made from barley.
Barley is roasted with high temperature then smashed and screened
until it becomes fine smooth powder. These are examples of the unique
approaches in the ingredients used in manufacturing MUSO's soy sauces.
2. Chemical Additives
No chemical additives are used for MUSO's soy sauce at any stage
of the manufacturing process. MUSO strongly adheres to the tradition
that there is no place for chemical additives in the making of any
quality food product. Most modern soy sauce manufacturers today
use chemical additives during the manufacturing process to quicken
the fermentation time and to give a richer flavor and color. In
addition, it has become an industry practice to cut corners by using
lower quality ingredients, which need the addition of agricultural
chemicals.
3. Brewing Length
In addition to the use of defatted soybeans, many of today's soy
sauce producers incorporate the use of artificial temperature controls
during the fermentation process. As a result, there is a disruption
in the natural course of fermentation. Because of the warmer temperatures,
the favored bacterial cultures in traditionally aged soy sauce are
overcome and replaced by different cultures with higher rates of
metabolism. Soy sauce made under these artificial conditions can
be completed within a period of three to four months. Consequently
sufficient time is not allowed to achieve the genuine flavor and
aroma of natural soy sauce.
MUSO's soy sauce, on the other hand, uses no artificial temperature
control during the fermentation process. Therefore, the length of
fermentation for MUSO's soy sauce requires the traditional 18 to
24 months. Furthermore, MUSO's soy sauce is fermented in cedar kegs;
techniques rarely practiced anymore since these barrels are no longer
produced. The effectiveness of cedar kegs for fermentation of soy
sauce is usually compared to western wine fermented in oak barrels.
By using cedar kegs, various microorganisms such as lactic acid,
yeast, etc. are generated during the fermentation and make the taste,
texture, and aroma of MUSO's soy sauce distinctly superior to other
commercialized soy sauce.
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