Ingredients of soy sauce
Release time : 10/28/2025 09:30:02
Most people like to add some soy sauce to improve the flavor when cooking.
So, if you like to add soy sauce, have you ever known the ingredients of soy sauce? There are four main ingredients in soy sauce, namely amino acids, reducing sugar, total acids and salt.
It is precisely because of the existence of these four ingredients that soy sauce can play its role.
It can not only improve people's appetite, but also has anti-tumor, lowering cholesterol and swelling and itching.
The main ingredients of soy sauce are soybeans, wheat and salt.
Therefore, the composition of soy sauce is quite complex, in addition to salt, it also contains amino acids, sugars, spices, coloring agents and organic acids.
Soy sauce ingredients 1. Salt Soy sauce generally contains about 18g salt per 100ml, it adds saltiness to the soy sauce and supplements the lost salts in the body.
Vitamin B2 is an important component of soy sauce. The content of amino acid determines the quality of soy sauce.
Amino acids are the products of protein degradation. In soy sauce, there are 18 kinds of amino acids, which include all the essential amino acids in human body and play an important physiological function.
The composition of soy sauce includes three kinds of carbohydrates: starch, maltose and glucose. All are reducing substances. They are important sources of heat energy for the body. The heat energy for 60~70% of the body's activities is provided by them. They are also an important component of the body, and participate in many life processes of cells.
Some sugars and proteins can synthesize glycoproteins, and some sugars and fats can form glycolipids, which are important substances with important physiological functions.
The organic acids in soy sauce include lactic acid, acetic acid, succinic acid and other organic acids, which have an effect on enhancing the flavor of soy sauce. But if the total acid content is too high, it will make the taste of soy sauce more prominent and the quality decrease.
These organic acids have alkali effects, can eliminate excess acid in the body, reduce urinary acidity and reduce the possibility of uric acid forming stones in the bladder.
Vinegar, spices and colorants are used in the production of soy sauce. They not only add flavor but also make the color more appealing.
Vitamin-rich Soy Sauce: Beyond Salt and Glucose, the Soy Sauce Contain a Variety of Micronutrients.
In the Chinese mindset, there is a concept that regards thinness as beautiful.
As a result, various methods of weight loss and knowledge on dieting have emerged, with calorie intake being a concern for those pursuing weight reduction.
So, regarding the calories people often consume in their daily lives, such as soy sauce, we also pay attention to its caloric content. We want to know how many calories it contains and whether it could lead to obesity.
so.
How many calories are soy sauce? The following is to analyze the calories of soy sauce mainly based on the calories contained in each nutrient: the calories of each nutrient in soy sauce (taking every 100 grams of soy sauce as an example, the calorie unit is calories) The total calories of soy sauce: 63.00 calories The calories of carbohydrates contained in soy sauce are 6.363 calories.
The fat contained in soy sauce has 0.06 calories.
The protein contained in soy sauce has 3.528 calories.
The calories of the vitamins contained in soy sauce (including vitamin A, vitamin C, vitamin E and carotene) are 0.126 calories.
The magnesium contained in soy sauce has approximately 0.09 calories.
The sodium contained in soy sauce has approximately 3.63 calories.
Soy sauce contains less than 0.01 calories of thiamine, riboflavin, niacin, calcium, iron, zinc, copper, manganese, potassium and phosphorus.
Ma. com warmly reminds people who are losing weight, in fact, soy sauce contains a lot of calories, and it also has cholesterol-lowering and anti-cancer effects. Therefore, don't resist eating soy sauce because it has calories. This will not only cause your own nutritional imbalance, but also make your resistance low and viruses easy to invade.
There are generally two types of soy sauce, namely light soy sauce and dark soy sauce.
But if we distinguish them according to other standards, there are more than two types of soy sauce.
Let's take a look at the types of soy sauce according to different methods! Method 1: The umami and nutritional value of soy sauce according to grade depend on the amino acid nitrogen content. Generally speaking, the higher the amino acid nitrogen, the higher the grade of soy sauce, which means the better the quality.
In bottled soy sauce, amino acid nitrogen greater than or equal to 0.8 g/100ml is special.
Amino acid nitrogen greater than or equal to 0.7 g/100ml is the first grade.
Amino acid nitrogen greater than or equal to 0.55 g/100ml is secondary.
Amino acids nitrogen greater than or equal to 0.4g/100ml is classified as Grade III.
Method 2: Classify based on brand characteristics and processes, including soy sauce, braised soy sauce, restaurant soy sauce, savory soy sauce, fragrant soy sauce, oily-flavored soy sauce, one-bit soy sauce, flavor level soy sauce, steamed fish sauce, brine sauce, original juice marinate, organic soy sauce, etc.
Method Three: Colour-Based Classification 1. Light soy sauce: This is a light brownish-red color, with a salty taste and is primarily used for flavoring. 2. Dark soy sauce: This has a deep brown color and a glossy appearance, with a slightly sweet, savory flavor that is mainly used for coloring food.
Method 4, according to the manufacturing process: 1. Low salt solid process: Compared with high salt liquid process, low salt solid fermentation adopts relatively low salt content, adding large proportion of bran, part rice husk and small amount of wheat flour.
Its characteristics are short fermentation time, strong-flavored, deep color and low amino acid conversion rate.
2. Sprinkling Process: The fermentation is carried out in a fermentation tank, with a false bottom installed below the tank. The filtered juice from the false bottom is pumped upward to spritz it onto the surface of the mash, thereby achieving uniform fermentation.
Its characteristics are high utilization rate, good flavor and low modification investment.
3. High-Salt Semi-Solid Process: This process involves using soybean meal and wheat as raw materials, followed by processing of the raw materials, high-pressure steaming of soybean meal, roasting of wheat, mixing to produce fermentation, pressing to extract juice, and a fermentation process.
Its characteristics are that it has a high utilization rate, good flavor, but the fermentation time is long, and the investment in one time is large.
Method five, according to national standards: 1. High salt dilute fermented soy sauce: It is made from soybeans or deoiled soybeans, wheat and/or wheat flour as raw materials, after steaming, fermenting with Aspergillus niger to produce a diluted broth, then fermenting into soy sauce.
2. Low-salt solid-state fermented soy sauce: It is made by steaming, and then fermenting with mold in a mixture of dehulled soybeans and wheat bran into a solid paste, which is finally processed into soy sauce.
3. National Standard Number.
Brewed soy sauce: GB18186-2000.
Preparation of soy sauce: SB10336-2000 soy sauce Practice Soy sauce is a condiment and a condiment commonly used by people, so it has become an indispensable condiment in people's daily lives.
Soy sauce has its unique sauce aroma and delicious taste, and is a major contributor to delicious food.
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What do you do for the heroes of delicious food? Let's take a look at the making method of homemade soy sauce: soy sauce is mainly brewed from soybeans, wheat, and salt through oil making, fermentation and other processes.
Soy sauce is a complex ingredient with various components, including sodium chloride and various amino acids, sugars, organic acids, pigments, and spices.
Steps of Making Soy Sauce: 1. Add water and moistening water to the cake residue, add the amount of water according to the standard that the moisture of the fermented material after steaming is 47-50%.
2. Mixing: After moistening the cake meal, it is thoroughly mixed with crushed wheat and bran to achieve a uniform blend.
3. Steaming: Use a rotary steamer to pressurize (0.2MPa) the material, causing the protein to undergo moderate denaturation, the starch to gelatinize, and microorganisms on the raw material to be killed.
4. Cooling inoculation: The clinker is rapidly cooled to a temperature of 45°C, and then 0.3-0.4% of the pure expanded cultured mycelium of Aspergillus oryzae is introduced and thoroughly mixed.
5. Layered Ventilation Fermentation: After inoculation, the fermented material is placed into the barrels of the fermentation cellar.
First, intermittent ventilation, then continuous ventilation.
The temperature of fermentation is controlled at 30-32℃ during the germination phase and no more than 35℃ during the mycelial growth stage.
During this period, we will need to perform re-pitching and scraping.
During the initial stages of spore germination, enzyme production is most vigorous. The temperature should be maintained between 30-32°C.
6. After fermentation, the mixture is mixed with 12-13°Be' hot salt water and placed in the fermentation pool. The temperature of the product is maintained at around 42-45°C for about 20 days until the malt is basically ripe.
7. Extracting and soaking oil: The three oils left from the previous production are heated to 85°C and then sent into the matured soy sauce paste for soaking, allowing the soy sauce to fully dissolve in it. Then, the raw soy sauce (head oil) is gradually released from the bottom of the fermentation pool, supplemented through a salt layer to maintain the concentration and salt content.
Boil-off is the process of separating soy sauce and solids from a sauce.
Generally, the process of soaking involves sequentially applying head oil, second oil, and third oil to extract the main components of soy sauce.
After pasteurizing the soy sauce at 80-85°C, it is then reconstituted (mixed), clarified and quality-controlled to produce a product meeting quality standards.
Store soy sauce carefully. Don't assume that bread, vegetables, or rice will go bad when they get old. Even soy sauce can spoil over time, and when it does, a white substance appears on the surface of the soy sauce.
In order to prevent soy sauce from spoiling due to the weather warming, mothers can take some measures in their daily lives. Avoid mixing raw water into the bottles that store soy sauce.
However, if you've got a jar of pickled sauce that has gone bad, don't just throw it away. You can still use it if you clean it up properly.
Method: Soak the soy sauce in water and then seal it.
2. Place a small amount of sesame oil over the surface of the soy sauce container, creating a thin layer of oil film; alternatively, place a piece of scallion white or several garlic cloves inside the bottle, or add a bit of cooking wine, which also serves as an anti-mold agent.
Summer is a season prone to mold growth, thus, aside from preventing soy sauce from spoiling, mothers should also properly store canned and mixed vegetables, which can be stored in the refrigerator.
In winter, the temperature is relatively low, so there's no need to spend too much time on storing soy sauce. However, it's best not to use it for too long after opening the package, as this will prevent mold growth and ensure that the soy sauce remains fresh.
Is it bad to eat too much soy sauce? It's not good.
As we all know, the truth that things go against extremes is also true for soy sauce, so it is the same for eating more soy sauce.
In addition, for some special groups, eating too much soy sauce will make it worse, mainly including: 1. High blood pressure and diabetes.
Patients should control soy sauce just as salt.
Because soy sauce contains sodium chloride, aspartame sodium and benzoic acid sodium, it is a concentrated source of sodium.
2. Gout patients.
Gout patients should note that soy sauce contains purine from soybeans, and many products also add nucleotides to enhance freshness, so it must not be used too often.
In addition, because soy sauce contains salt, and if you eat too much salt, the sodium will be excessive.
Excessive sodium is harmful to the human body, mainly including: 1. It leads to high blood pressure.
Medical experts have found that salt easily accumulates in the blood vessel walls.
The greater the resistance of blood vessels, the higher the blood pressure, the heavier the load on the heart and kidneys and other internal organs, the normal metabolic function of the body will be disrupted, edema will occur, and the risk of cerebrovascular accident or heart failure will be greatly increased.
2. It is prone to causing respiratory diseases.
A high-salt diet reduces the amount of saliva secreted in the mouth and helps various bacteria and viruses to breed in the throat.
Secondly, high salt can kill the normal parasitic flora in the upper respiratory tract, causing imbalance of flora and leading to disease.
Finally, a high-salt diet can inhibit the proliferation of mucosal epithelial cells and make them lose their ability to resist disease.
These factors will reduce the ability of the upper respiratory tract mucosa to resist disease invasion, making it easy for various bacteria and viruses to take advantage of it.
3. Easily cause calcium loss.
The excessive intake of sodium in diet can cause the calcium ion to compete with sodium ion for reabsorption in renal tubules. The excess sodium ion increases the excretion of calcium, stimulating parathyroid glands to secrete more parathyroid hormone. Thus, the adenylate cyclase on the membrane of "osteoclast" is activated, which causes bone to dissolve the calcium content. It destroys the dynamic balance of bone calcium metabolism and easily leads to calcium loss, resulting in calcium deficiency in the human body.
*The medical portions of this text are for reference only.
In the event of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on a face-to-face consultation with a medical professional.