Soy sauce
People always try to get different food recipes, because of what gives them a taste of taste, and give it a special taste, and make it more popular for people, and these differ from each other in terms of ingredients, and the preparation and preparation, in addition to the difference in the taste given to different recipes , And is one of the most popular recipes used by people to impart tasty taste to their soy sauce.
Soy is one of the most important spices in the Asian countries. It is always present on the table as a kind of spices and food coloring. It is characterized by its brownish reddish color, its salty and sour taste, and soy sauce varies in density. Soy beans are boiled, crushed and fermented for a long time Of time, and then extract the accumulated liquid resulting from fermentation process, known as soy sauce.
Raw materials used in the soybean industry mainly affect their quality, especially in flavor and product safety. With the development of the economy in societies, human interest in nutrition and health care has increased, leading to increased demand for organic products, including soy sauce.
History of soy sauce
The production of soy sauce started at the end of the twelfth century BC and was used as a flavor enhancer to enhance the flavor of Chinese cuisine in that era, not only in China but also in Japan, leading to the emergence of soy sauce. Soy sauce is currently produced in the Philippines, Malaysia, Singapore and Indonesia as well as Japan, which has the largest soybean sauce factory. China’s soybean production is 55% of the world’s production of 5 million tons per year.
Soybean Sauce Industry
Soy is produced in two ways: the first is the process of fermentation, and the presence of microorganisms such as mold, yeast and bacteria, and this method takes between six and nine months to a full year. The traditional method of dry farming includes bamboo dishes and fermentation using brine in ceramic pots left in the sun in an open medium. In the modern method, dry farming is carried out in dedicated buildings within agricultural rooms, and it can be controlled by moisturizing. , Fermentation occurs within large reservoirs.
The second method is based on the acidic degradation of soybeans, which results in secondary complications that lead to undesirable elements. Flavor There is usually no soy sauce made in fermentation.
Benefits of soy sauce
To soy sauce is a great food benefits provided by the human body, and these benefits:
- Soy is a useful sauce for the digestive system as a result of the fermentation process, which produces a distinctive type of carbohydrate called oligosaccharides, which supports the growth of beneficial bacteria in the large intestine.
- Soy is a salty sauce. A small spoon of soy sauce contains 1000 mg of sodium, although this amount may be large but is actually half the recommended amount per day. Soy may be a sauce that contributes to an increased risk of heart disease, blood vessels and high blood pressure as rich in salt, but recent studies have suggested that soy sauce may be different from other foods, because the traditional fermentation process of soy sauce contributes to protein breakdown To small molecules, called peptides, some of which inhibit the action of the enzyme converting to the angiotensin called (ACE), which is responsible for constriction of blood vessels. Hypertension occurs due to the contraction of the blood vessels, so there is less room for blood flow. By reducing the activity of ACE, the peptides present in the soy sauce contribute to preventing this.
- Soybeans are one of the eight foods most closely linked to food allergies, but new research suggests that soy sauce may be less allergenic than soybeans, which provide support for immune and inflammatory systems that contribute to the response to allergies. This is due to two key factors: The second is the benefits provided by polysaccharides, which are found in soy sauce for the immune system and infections. The presence of this type of carbohydrate molecule contributes to the reduction of The activity of the enzyme Hyaluronidase (Hyaluronidase), as the hyperactivity of this enzyme helps to increase inflammation, and it leads to increased allergic reactions, and reduced activity reduces soy sauce from the chances of allergies.
- Soy consists of a rich mix of nutrients that are not normally found in other foods and contain many different antioxidants. They are a good source of mineral antioxidant manganese, as well as antioxidant phenolic acids ), Including vanillic acid and ferulic acid. In the food classification system, soy sauce is classified as a good source of protein, ranking ninth in terms of protein density among all healthy foods. The density of soy sauce is greater than the protein density found in animal meat; calf meat, salmon meat, Itself.