Introduction: Many have discovered that the seemingly simple bottle of soy sauce is actually quite complex, ranging from dark soy sauce to light soy sauce, from traditional brewing methods to modern processes, and from organic to conventional. So, how can you choose the right one and eat healthily?
After extensive research, various opinions have emerged from cooking associations, condiment associations, health experts, culinary experts, and food bloggers. It has been reported that unscrupulous merchants mix seven seasonings and compounds—sugar, refined salt, monosodium glutamate (MSG), yeast extract, hydrolyzed vegetable protein, inosinate, and guanylate—to create a "chemical soy sauce" with a full color, aroma, and flavor.
DNA testing is required to distinguish the real from the fake
It is reported that this chemical soy sauce is concocted from seven seasonings and compounds: sugar, refined salt, MSG, yeast extract, hydrolyzed vegetable protein, inosinate, and guanylate—noticeably lacking soybeans. Hong Kong media also claimed that a Hong Kong food expert had previously tasted a similar soy sauce. He mixed the seven ingredients in a laboratory, and the mixture immediately transformed into a dark brown "soy sauce," with the aroma of soy sauce filling the lab. "This chemical soy sauce is very similar in taste and texture to the soy sauce we usually buy, and it tastes more like a real soy sauce brewed from soybeans, making it difficult for ordinary people to distinguish." To identify this "improved" chemical soy sauce, it may only be possible through DNA testing to check for the presence of soybean components.
Chemical soy sauce contains carcinogens, posing a risk of testicular cancer for men
The hydrolyzed vegetable protein in this chemical soy sauce requires an acid for the hydrolysis process. However, if the manufacturer uses hydrochloric acid, it can release carcinogens, including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloropropanol (1,3-DCP). The production process of this chemical soy sauce may release carcinogens, with men potentially facing a higher risk of testicular cancer.
Soy sauce is divided into two types: brewed soy sauce and blended soy sauce. National regulations stipulate that blended soy sauce must have brewed soy sauce as its main component, accounting for no less than 50%. Since brewed soy sauce requires 3 to 6 months to ferment, while blended soy sauce can be made in just 8-10 hours, many manufacturers pass off blended soy sauce as brewed soy sauce for economic gain. So, how can you tell the difference between brewed and blended soy sauce? And how can you choose high-quality soy sauce?It is difficult to distinguish between brewed and blended soy sauce by color and taste. In terms of color, they look similar after caramel is added. In terms of taste, the taste of blended soy sauce is not necessarily worse than that of brewed soy sauce.
One, the most important indicator to distinguish the two is the amino acid nitrogen content.
The amino acid nitrogen content in brewed soy sauce is generally higher than in blended soy sauce. According to national standards, blended soy sauce should contain 50% brewed soy sauce, but many manufacturers' blended soy sauce contains only 10% brewed soy sauce, so its amino acid nitrogen content is inferior to that of brewed soy sauce.
>Amino acid nitrogen refers to the content of nitrogen elements present in the form of amino acids. The higher this indicator, the higher the amino acid content in the soy sauce and the better the umami flavor. National regulations stipulate that the minimum amino acid nitrogen content in soy sauce shall not be less than 0.4g/100ml. Generally, the amino acid nitrogen content for premium, first-grade, second-grade, and third-grade soy sauces is ≥0.8, ≥0.7, ≥0.55, and ≥0.4g/100ml, respectively.It is hard to say that a certain amino acid nitrogen content defines a soy sauce as brewed or blended, because most soy sauces sold on the market are blended, and the labeled content may not be the actual content. It is recommended to choose soy sauces from well-known, reputable brands with a higher amino acid nitrogen content.
In addition to the amino acid nitrogen indicator, you can also look at the foam, the wall-clinging ability, and judge by the smell.
Two, look at the foam.
When you shake the soy sauce bottle, the foam in brewed soy sauce is relatively uniform and does not dissipate easily. The foam in blended soy sauce is uneven and dissipates quickly.
Three, look at the wall-clinging ability.
After shaking the soy sauce bottle, brewed soy sauce has good wall-clinging ability, staying on the inner wall of the bottle for a longer time and easily staining it. Blended soy sauce has poor wall-clinging ability and weaker staining power.
Four, smell the aroma.
Brewed soy sauce has a rich, savory aroma without any other odors. For blended soy sauce, you need to smell it after shaking; the aroma is not as fragrant as brewed soy sauce, and the soy sauce flavor is not authentic. Whether there is an off odor depends on the sensitivity of your nose; most people cannot detect it. Furthermore, this method of distinction is also related to the production process of blended soy sauce; if the process is good, there may not be a big difference in smell from brewed soy sauce.
How to eat soy sauce healthily?
International standards stipulate that adults can consume 6g of salt per day, and China's standards follow this. In reality, adults in southern China (e.g., Guangdong) consume 13-14g of salt per day, while those in the north consume 16-18g, far exceeding the international standard. Besides dietary habits, a major reason for this is excessive soy sauce consumption. Since soy sauce contains salt, it leads to an excessive intake of salt. To consume soy sauce correctly, pay attention to the following aspects:
One, do not mix cooking soy sauce with salad soy sauce.
When buying soy sauce, check the label to see if it is for seasoning at the table or for cooking. The hygiene standards for these two are different. Salad soy sauce, also known as table soy sauce, can be consumed directly and is mainly used for salads, with better hygiene standards. Cooking soy sauce cannot be consumed directly and is only for use in stir-fries and other cooked dishes.
Many consumers mix cooking soy sauce with salad soy sauce, thinking it's not a problem, but it actually poses health risks. The total bacterial count in cooking soy sauce is slightly higher than in salad soy sauce. If cooking soy sauce is used as salad soy sauce for a long time, and a person's resistance is weak, it can easily lead to gastrointestinal diseases.
Two, pay attention to when to add soy sauce to dishes.
Pay attention to the timing of adding soy sauce. When braising fish or meat, add soy sauce early. For general stir-fried dishes like stir-fried vegetables, it's best to add a little soy sauce just before the dish is done cooking. This can prevent the high heat in the pot from destroying the amino acids, and the sugar in the soy sauce will not caramelize and become sour.
Some people don't add soy sauce to the pot during cooking but prefer to add it directly to the dish after it's been plated. This must be done with a high-quality soy sauce that meets the bacterial count standards; it is best not to use cooking soy sauce that is not for direct consumption.
Three, a simple method to prevent soy sauce from getting moldy.
Storage of soy sauce also requires some thought. To effectively prevent soy sauce from getting moldy and forming a white film, you can add a few drops of cooking oil, a few peeled garlic cloves, or a few drops of baijiu (Chinese white liquor) to the soy sauce. All of these methods can effectively prevent mold.