Monday, May 19, 2008

Haram Soy Sauce (WHY?)

Soya Sauce

There are two kind of soy sauce, one which obtained by fermenting soybean and wheat just like wine and it is called naturally brewed soy sauce containing 2-3% alcohol. The other one is non naturally brewed soy sauce which is obtained without fermentation by blending hydrolyzed soy protein, salt, water, corn surup and sodium benzoate. It is also called all purpose soy sauce.


The naturally brewed soy sauce is made with soybeans, salt and wheat. The soybeans are steeped in water for 16 hours; then the soaked beans are dehulled and cooked. The beans mixed with wheat flour or grit are inoculated with fungi Aspergillus orzyae and incubated for three days with occasional stirring. This is called the Koji stage. The resulting material is mixed with brine. A ferment dominated by yeasts and lactic acid bacteria then develops, this being Mormi stage. After an incubation of one month to three years, a dark salty liquid with a pleasant savory aroma is drained from the fermentation vessel, clarified, pasteurized and packaged for sale. Yeast growth is vigorous during incubation period and the production of carbon dioxide indicates that an alcoholic fermentation is taking place. Typically, a full brewed soy sauce will contain between 1 and 2 % (V/V) ethanol. Due to the presence of 2% alcohol, a spirit duty is imposed on naturally brewed soy sauce in United Kingdom.

There are two kind of soy sauce is available in USA and Canada. One is naturally brewed soy sauce supplied by Kikkoman Company with 1.7% or more alcohol and the other is the acidified hydrolyzed soy protein soy sauce (All purpose Seasoning) by ConAgra's Company under LA Choy brand name. The Kikkoman Soy sauce (made with soybean, wheat and salt) is a haram product due to the presence of 1.7% or more alcohol.
Source
Dont just look at the ingredients... look at the process through which the ingredients themselves are made..

11 comments:

safina said...

this is the same for fish sauce so be careful when experimenting with new cuisines...

Anonymous said...

Ok

Anonymous said...

sodium benzoate may form benzene, a known carcinogen. Better not to use then?

Anonymous said...

if alcohol by fermentation is haram, then what about bread??????? answer me that!

Anonymous said...

if alcohol by fermentation is haram, then what about bread??? answer me that!!!

Tj Unknown said...

What about it??

your question is incomplete / doesnt make much sense.. can you explain more..

Suzanne said...

o sorry for late reply haha. alchol is created naturally when making bread do to fermintion. so why is it haram to eat soy sauce and not bread????

During the fermentation process of bread, sugar is converted into alcohol and carbon dioxide. The carbon dioxide will form bubbles, which will be trapped by the gluten of the wheat causing the bread to rise. Because the bread fermentation takes a short period, only small amounts of alcohol are formed, most of which will evaporate during the bread baking process.
source: http://www.tempeh.info/fermentation/alcohol-fermentation.php

Anonymous said...

So if the alcohol in bread evaporates, then whats wrong with using soy sauce in cooking, doesn't that too evaporate with the heat of cooking.

Trusted Creation said...

Are you saying that the alcohol evaporates?? or are you asking??

Because it sounds like wishful thinking.. :P

Anonymous said...

There is an interesting hadeeth that says "arabic- ma askar katheroh fa qaleloh haram" which means, if you get drunk by eating/drinking too muck of something, then a little of it is haram.

I think if you start eating bread from now until the day of judgment you will not get drunk!

there is another hadeeth which says "Arabic: al deen yusr" which means religion is simple (not complicated).


I hope this helps...

Trusted Creation said...

Jazak Allah khair for your insightfull comment.. and worrying about what i have to eat and drink..

Soo much concern.. awwww...


Will you provide me with the bread in question?? Make sure it's HALAL..

:P

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