Soy sauce, liquid seasoning made from beans, wheat, and bran. Red-brown color, unique sauce, delicious taste, helps to promote appetite. It is a traditional Chinese condiment.
Soy sauce is a condiment produced from raw materials such as soybeans, wheat, etc., which is produced through the processes of raw material pretreatment, koji making, fermentation, leaching, and heating. The nutrients are extremely rich. The main nutrients include amino acids, soluble proteins, sugars, and acids. Classes and so on.
Amino acids are the most important nutrients in soy sauce. The level of amino acid content reflects the quality of soy sauce. Amino acids are the products of protein degradation. There are 18 kinds of amino acids in soy sauce. It contains 8 kinds of essential amino acids in the human body. They have extremely important physiological functions for the human body. People can only obtain amino acids in foods to form their own proteins and proteins. It is the material basis of life and constitutes an important component of the organism's cell tissue. It is the raw material for the development and repair of organisms. The body's acid-base balance, the maintenance of water balance, the transmission of genetic information, the metabolism and transport of substances are all Protein related.
Reducing sugar is also a major nutrient component of soy sauce. Starch raw material is affected by amylase and hydrolyzed into dextrin, disaccharide and monosaccharide, all of which are reductive. It is an important source of human thermal energy, and 60 to 70% of the human body's thermal energy is supplied by it, which constitutes the body. One of the most important substances involved in many life processes in many cells of cells. Some sugars and proteins can synthesize glycoproteins and fats to form glycolipids, which are substances that have important physiological functions.
Total acid is also an important component of soy sauce, including organic acids such as lactic acid, acetic acid, succinic acid, and citric acid, which have a certain influence on increasing the flavor of soy sauce, but excessively high total acid can make soy sauce more sour and have lower quality. These organic acids have a base-forming effect, which can eliminate excess acid in the body, reduce the acidity of urine, and reduce the possibility of uric acid forming stones in the bladder.
Salt is also one of the main components of soy sauce. Soy sauce generally contains about 18 grams of salt per 100 ml. It imparts salty taste to soy sauce and supplements the body's lost salt.
In addition to the above-mentioned main ingredients, soy sauce also contains trace elements such as calcium and iron, which effectively maintains the physiological balance of the body. This shows that soy sauce not only has a good flavor and taste, but also has a rich nutrition and is a preferred seasoning for people's cooking. .
Although soy sauce is condiment, some people are not allowed to eat more. Such as: 1, high blood pressure, coronary heart disease, diabetes patients should control soy sauce as salt control. Because soy sauce contains both sodium chloride and sodium glutamate, sodium benzoate is a dense source of sodium. 2. Patients with gout should note that soy sauce contains purine from soybeans, and many products specifically add nucleotides to increase freshness, so they must not be used in more ways. 3, soy sauce contains umami substances, so use soy sauce should be less or not put MSG, chicken. In particular, fresh soy sauce can replace all flavors. Like salt, soy sauce should be put back and put less when cooking.