The function of soy sauce
Release time : 10/28/2025 09:30:02
Soy sauce is one of the commonly used condiments. It can make dull dishes delicious.
But the function of soy sauce is not limited to this, it contains many internal functions, such as improving people's appetite, lowering cholesterol, preventing cancer and anti-cancer and anti-itch.
This section not only introduces the role of soy sauce but also other related knowledge, allowing you to gain a deeper understanding of soy sauce! The role of soy sauce is one of the most commonly used seasonings in people's daily cooking. When it is added to dishes, it allows people to taste its rich and delicious flavor.
Thus, one of the functions of soy sauce is to increase people's appetite. Besides that, another important function of soy sauce is its role in cancer prevention and treatment.
Let's delve into the four major roles of soy sauce: 1. It enhances appetite. When cooking food, adding a certain amount of soy sauce can increase the aroma and make the color of the dish more appealing, thereby enhancing one's appetite.
Soybeans are the main ingredient of soy sauce. Soybeans and their products, rich in minerals such as selenium, have anti-cancer effects.
2. Lower cholesterol and reduce cardiovascular diseases. Soy sauce contains various vitamins and minerals, which can lower human blood cholesterol and reduce the incidence of cardiovascular diseases, and can also reduce the damage to the body by free radicals.
3. Soy sauce can be used for treating scalds and itching caused by water, fire burns, bee stings, mosquito bites, etc. It also has the effect of relieving swelling and itching.
4. Cancer-preventing and anti-cancer soy sauce has a cancer-preventing and anti-cancer effect.
Because soy sauce is primarily made from corn and soybeans, it has been said to have anticancer and cancer-preventive effects.
American experiments prove that the special substance in soybeans, isoflavones, can slow down or even inhibit the growth of cancer.
German researchers have found that phytoestrogens can prevent the formation of new blood vessels, thereby killing cancers that depend on new blood vessel growth for nourishment.
A study in Singapore found that soy sauce contains more than two antioxidants, and the time it takes to eliminate oxidants varies among these components.
It can reduce the damage to human body by free radicals, and its efficacy is more than 10 times that of common antioxidants such as Vitamin C and E.
Nutritional Value of Soy Sauce: Soy sauce is primarily made from soybeans and corn, with a rich flavor that enhances the taste of dishes. It not only adds to their appeal but also stimulates appetite, making it a widely used condiment in cuisine.
The nutritional composition of soy sauce includes amino acids, reducing sugars, total acidity, salt, and trace elements such as calcium and iron.
Therefore, the nutritional value of soy sauce is as follows: 1. Soy sauce contains amino acids.
The content of amino acid is an important indicator to judge the quality of soy sauce.
Amino acids are products from the breakdown of proteins, and in soy sauce there are 18 types of amino acids. They include eight essential amino acids that are extremely important for human physiological functions.
2. Soy sauce contains reducing sugars.
Starch, a polysaccharide, is an important source of energy and the main substance in the human body. It can be hydrolyzed into amylose, amylopectin, monosaccharides, disaccharides and trisaccharides by the action of amylase. These products are all reductive.
Some sugars and proteins can synthesize glycoproteins, which are important substances with physiological functions.
3. The total acidity of soy sauce is included.
The total acidity includes lactic acid, acetic acid, succinic acid, and other organic acids. It has a certain impact on enhancing the flavor of soy sauce, but too high total acidity can make the soy sauce taste overly sour and reduce its quality.
Organoacids have alkali properties and can neutralize excess acid in the body, reducing urinary acidity and reducing the likelihood of uric acid forming stones in the bladder.
4. Soy sauce contains salt.
Soy sauce generally contains about 18g of salt per 100ml, which endows the soy sauce with its own taste and supplements the lost salt from the body.
The production method of soy sauce: Soy sauce is a well-known seasoning in our country and has now entered every household, becoming an essential ingredient in people's daily lives.
Soy sauce, with its unique savory flavor and fresh taste, is indeed a significant contributor to delicious dishes.
Please, translate this text into English.
What do you do about the heroes of delicious food? Let's take a look at the making method of homemade soy sauce: Specific steps for making soy sauce: 1. Add water and moisten water to the cake cake: The water added is based on the standard that the moisture of the koji material reaches 47-50% after steaming.
2. Mixing: After the cake meal is moistened with water, thoroughly mix it with the ground wheat and bran.
3. Cooking: Use a rotary steamer to steam the material under pressure (0.2MPa) to moderately denature the protein, steam and gelatinize the starch, and kill the microorganisms attached to the raw materials.
4. Cooling inoculation: Quickly cool the clinker to 45℃, insert 0.3-0.4% of the seed koji after pure expanded cultivation of Aspergillus oryzae strain, and mix well.
5. Thick-layer ventilation koji making: The inoculated koji material is sent to the koji room and koji pond.
First intermittent ventilation, then continuous ventilation.
The koji making temperature is controlled at 30-32℃ during the spore germination stage, and the maximum at no more than 35℃ during the mycelium growth stage.
During this period, flip and shovel are required.
In the early stage of spore implantation, enzyme production is the most vigorous, and the product temperature should be controlled at 30-32℃.
6. Fermentation into koji, add 12-13°Be'hot brine and mix it into the fermentation tank. Maintain the product temperature at 42-45 ° C for about 20 days. The fermented grains are basically ripe.
7. The oil is heated to 85°C by the previous production, and then sent into matured soybean paste for soaking, which makes soy sauce completely dissolved in it. Then, the raw soy sauce (head oil) is slowly released from the bottom of the fermentation pool through the salt layer to make up for its concentration and saltness.
The process of rinsing involves separating the soy sauce from the solids.
Generally, the process of soaking involves multiple cycles. The first cycle involves soaking in oil, followed by the second and third cycles, each time using a different type of oil to extract the main components of the soy sauce.
After heat sterilization to 80-85 ℃, the processed soy sauce is then prepared (adjusted), clarified and inspected for quality.
Selection of soy sauce is important as it is a common seasoning we use frequently. Therefore, selecting high-quality soy sauce not only enhances the taste of dishes but also has health benefits for our body.
Generally speaking, the selection of soy sauce can be done through three steps: 1. The quality of soy sauce should have a reddish brown color with a glossy appearance and dark color. 2. Then shake the bottle of soy sauce; high-quality soy sauce will produce a lot of foam that won't dissipate easily, and it should be observed whether the flow of soy sauce from the bottle wall is fast or slow. High-quality soy sauce has a high concentration and a large stickiness, making it flow slowly, while inferior soy sauce has a low concentration, like water, flowing quickly. Moreover, high-quality soy sauce should not have any sediment or dye in the bottom of the bottle.
3. Smell the taste when you stick it to the mouth of the bottle. Good soy sauce often has a strong sauce aroma and tastes delicious, while poor soy sauce only has a small amount of foam when shaken and easily dissipates. It smells like caramel-like smell and tastes a little bitter.
The above three methods are commonly used methods to buy soy sauce, but one more thing worth noting is the brand of soy sauce.
Generally speaking, most people will buy supplies based on the brand, even soy sauce.
For those with high-reputation brands and consumers who have positive reviews on them, moms can definitely choose from them.
Don't assume that bread, vegetables, and rice will go bad if left for too long. Even soy sauce can develop mold at times. When this occurs, a white layer may appear on the surface of the soy sauce.
To prevent the fermentation of sauce that turns moldy during warmer weather, mothers can take some precautions in daily life. Do not mix fresh water into the bottle containing sauce.
However, if the soy sauce has molded, you don't need to worry about whether or not to throw it away. As long as it is properly handled, it can still be used.
Method: After cooking the soy sauce, seal it up.
2. In the container for storing soy sauce, add a small amount of sesame oil to create a thin layer of oil film on its surface or place a piece of spring onion in the bottle, or several garlic cloves, or add some cooking wine, which can also effectively prevent mold.
Summer is a season prone to mold growth, which is why mothers need to prevent the molding of soy sauce and properly store bagged enoki mushrooms and mixed vegetables in the refrigerator.
In winter, the temperature is relatively low, so there's no need to spend much effort on storing soy sauce. However, it's best not to use it for too long after opening the bottle; this will prevent any mold from growing inside.
Is it bad to eat too much soy sauce? Yes, it is.
As we all know, the principle of "all things having their extremes" applies just as much to fermented soy sauce as it does to other foods.
Moreover, for some special populations, consuming too much soy sauce can be even worse. The main issues are: 1. High blood pressure and diabetes.
Patients should also control soy sauce in the same way as they do salt.
Because of the presence of sodium chloride, sodium glutamate, and benzoic acid sodium in soy sauce, it is a rich source of sodium.
2. Patients with gout.
Patients with gout should be cautious, as soy sauce contains choline from soybeans, and many products are deliberately enriched with nucleosides for flavor. Therefore, it is essential not to consume them excessively.
Additionally, since soy sauce contains salt, eating too much of it can lead to an excess of sodium.
However, excessive sodium ingestion poses significant risks to human health, primarily: 1. It can lead to hypertension.
Medical experts have found that salt can easily accumulate within the walls of blood vessels.
The greater the resistance in the blood vessels, the higher the blood pressure becomes, and the more burdensome it becomes for organs such as the heart and kidneys. This disrupts the normal metabolism of the body, leading to edema, and increases the risk of cerebrovascular accidents and heart failure.
2. Can easily induce respiratory diseases.
High salt diets result in reduced saliva secretion, which is conducive to the proliferation of various bacteria and viruses in the throat area.
Secondly, high salt can kill the normal colonizing bacteria in upper respiratory tract, resulting in imbalance of the microbial flora and leading to disease.
Finally, high salt diet can suppress the proliferation of mucosal epithelial cells and deprive them of their ability to resist disease.
All these factors will decrease the resistance of upper respiratory mucosa to disease invasion, and various bacteria and viruses will easily enter.
3. It can easily lead to calcium loss.
The excessive sodium ion in diet can cause calcium excretion to increase. This is due to the competitive effect of sodium ions for calcium ions on the reabsorption of calcium by renal tubules, thus stimulating parathyroid glands to secrete more parathyroid hormone. This activation leads to the activation of adenylate cyclase on the membrane of "osteoclastic cells", causing bone calcium to dissolve, thereby disrupting the dynamic balance of bone calcium metabolism and leading to calcium loss, resulting in a deficiency of calcium in the human body.
The medical information provided in this text is for reference only.
In case of discomfort, it is advised to seek medical attention immediately for accurate diagnosis and treatment.