Those beans are very green. Why isn’t tofu and soy milk green?
And there doesn’t even seem to be a trace of green in soy sauce.
Those beans are very green. Why isn’t tofu and soy milk green?
And there doesn’t even seem to be a trace of green in soy sauce.
Comments
Tofu is made from dried mature soybeans which are white or light yellow.
The dark color of soy sauce is the result of a chemical reaction during the fermentation process.
Edamame are green because they are unripened soy beans. Ripe soy beans, which are used to make tofu and soy sauce, are a pale yellow. Watch this video, you’ll see the soy beans added in the tofu-making process.
Ηow do green leaves turn yellow in fall and black when lit on fire? Simple answer, chemical reactions lead to different compounds which interact with light differently.
The detailed answer is more complicated than you would expect,
https://maximumfun.org/episodes/lets-learn-everything/autumn-leaves-swearing/
>How does green edamame beans make white tofu
Edamame are young. They’re green for the same reason an unripe tomato is green; it’s not ready yet.
Mature soybeans are whiter.
>How does green edamame beans make black soy sauce?
The same way red meat or bread gets dark brown when cooked… Well, different path to the same effect.
Soy sauce is a fermented product. One of the things they add to it is Aspergillus mold, which eats proteins & starches from the soy beans & wheat, and poops out amino acids and simple sugars.
After that, soy sauce is left to age for months, or even years. Over that time, the amino acids chemically cook the sugars, turning them brown. This is called the Maillard Reaction, and it’s what makes bread, caramel, and even a steak turn brown when cooked. It just happens a lot slower because they’re not actively boiling it to get the effect.
The questions has already been answered, so next up: white, green and black tea is the same leaves from the same plant. Red, yellow and Green bell peppers are the same thing too (not the same as the tree though).
It’s all just different stages of growth/ripeness and/or processing.
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General rule of thumb: when things oxidise, they go brown. Black tea is just aged green tea. Cooked meat etc.
Soybeans ferment, causing the darkened colour.
As for the white colour, well the green is chlorophyll and tofu is made by blending, straining and pressing the means. The chlorophyll is water soluble and is washed away during that process.