Introduction: In the eyes of Chinese people, whether stir-frying or making cold dishes, adding a few drops of soy sauce can always have the effect of "adding the finishing touch". However, using it a lot doesn't mean truly understanding it. What health secrets are hidden in soy sauce?
In the eyes of Chinese people, whether stir-frying or making cold dishes, adding a few drops of soy sauce can always have the effect of "adding the finishing touch". However, using it a lot doesn't mean truly understanding it. This issue invites Ji Fengdi, an associate researcher at the Beijing Food Industry Research Institute and a Ph.D. in Food Brewing from the College of Food Science and Nutritional Engineering at China Agricultural University, to take you to understand the secrets of soy sauce.
The fragrance of "wheat" as an ingredient is richer than "bran". Soy sauce is mainly made from the fermentation of protein and starch raw materials. Soybeans and soybean meal (defatted soybeans) are common protein raw materials, while wheat and bran (the outer skin of wheat) are common starch raw materials. Generally speaking, whether using soybeans or soybean meal has little impact on the quality of soy sauce (soybeans are slightly better than soybean meal). However, compared to bran, wheat is richer in carbohydrates, so it produces a richer aroma and a mellower taste in the later fermentation stage. Because using bran saves costs, many soy sauces are brewed with it. Consumers should check the ingredient list carefully when choosing and try to select products with soybeans and wheat as ingredients.
"High-salinity liquid-state" fermentation is more nutritious. Depending on the fermentation conditions, the brewing process of soy sauce is divided into "high-salinity liquid-state" fermentation and "low-salinity solid-state" fermentation. Low-salinity solid-state fermentation has a higher temperature, a shorter production cycle, and a finished product can be made in about 28 days. This fermentation method can accelerate soy sauce production and increase output, and it is also the method adopted by most domestic soy sauce manufacturers. High-salinity liquid-state fermentation has a relatively lower temperature, a longer fermentation time, and a relatively lower output. However, this fermentation method allows the raw materials to be fully fermented, synthesizing more aromatic substances, resulting in a more fragrant and mellow soy sauce with richer nutrients. When choosing, consumers can find the fermentation method of the soy sauce in the "Product Standard Number" column on the food label.
For umami, look at "amino acid nitrogen". During soy sauce fermentation, protein raw materials are broken down into amino acids by microorganisms, so the content of "amino acid nitrogen" reflects the level of fermentation to a certain extent. The umami of a soy sauce fundamentally depends on the content of amino acid nitrogen. According to national standards, this indicator must be stated on the soy sauce product label. The minimum amino acid nitrogen for qualified soy sauce shall not be less than 0.4g/100ml. Currently, the amino acid nitrogen content of premium grade soy sauce in China is 1.2g/100ml. Of course, the higher the amino acid nitrogen content is not always better. Many soy sauce products now add MSG and nucleotide-based flavor enhancers. Because MSG is an amino acid, the amino acid nitrogen content of such products is particularly high, so consumers should pay attention when choosing.
No preservatives may mean high salt content. To attract consumers, many products are labeled "no preservatives added". In fact, according to industry practice, preservatives are generally added to soy sauce, usually potassium sorbate, sodium benzoate, or sodium dehydroacetate. This is because although modern soy sauce tastes better, its salt content is not sufficient to fully inhibit mold and bacteria. Adding preservatives is to protect consumer health. When added in nationally permitted amounts, it will not have adverse effects on the human body and will also make the product quality more stable. Some products claim to be absolutely free of preservatives, which may not be reassuring. One possibility is that the product has too much salt, and excessive salt intake can harm the consumer's health. If the taste is not too salty and no preservatives are added, then its safety cannot be guaranteed.