What is that
There soy sauce (Shoyu or Shoya for the Japanese, Teu-Yu for the Chinese) is a liquid condiment, blackish in color, strongly aromatic smell and characteristic flavor, distinctly savory (similar to that of meat extracts).
Originally, soy sauce was born as a fermented product based on the legume of the same name; on the other hand, today many soy sauces contain a good portion of cereals and other ingredients different from the traditional one. For example, in Chinese soy sauce only soybeans are used, while in Japanese soy sauce both this legume and roasted wheat or barley are used.
In general, CONTEMPORARY soy sauce could be defined as "a condiment obtained from the fermentation of different vegetables (legumes and cereals) in water and salt". A very similar product is the Tuong of the annamites.
Microbiological aspects
Typically, soy sauce represents the fruit of DOUBLE fermentation of certain vegetable ingredients that compose it.
The first process is of fungal origin, due to the intervention of fungi belonging to the species Aspergillus orza (sayings Koji); the second takes place in brine, due to the intervention of bacteria belonging to the genus Tetragenococcus. Of these, the Species halophilus (the most used) can tolerate salt concentrations (sodium chloride - NaCl) up to 18% of total volume and is the most present in the various preparations in brine. Obviously, not ALL microorganisms of the Genus Tetragenococcus they are typical of the aforementioned process, even if many others are equally (or even more) halotolerant; for example, the Species muriaticus, responsible for the production of histamine, is well present in other foods much more savory than soy sauce, such as fermented cuttlefish liver sauce (NaCl equal to 25%).
NB. Although the soy sauce makes use of the "bacterial action of"halophilus and not of muriaticus, it is however mentioned in the list of foods to avoid in case of FOOD INTOLERANCE TO HISTAMINE.
Introduction to production
After the classic preliminary operations of washing and preparing the raw materials (including the cooking of the soy and the possible roasting of the cereals), the production of this sauce involves the conservation of the various ingredients in barrels for a period of time varying between 8 months and 5 years (fermentation) At the end, for a high quality product, the liquid part is decanted and the solid part is squeezed, then, to the residual pressure, more salted water is added and squeezed again, obtaining a lower quality product; for information, the residues from the second pressing are used as agricultural fertilizer.
ATTENTION! Not all soy sauces are produced using the traditional system and some are subjected to acid hydrolysis of soybeans.
Chemical composition
Nutritional values (per 100 g of edible portion)
The analysis and chemical estimation of soy sauce are not simple operations, as there are various types and with completely different levels of ripeness.
The Japanese ones reveal that the product contains a percentage of: water for 60-74%, nitrogenous substances for 4-10%, fats for 0.5%, non-nitrogenous extractive substances for 4-11%, free acids for l "1% (0.1-0.2% volatiles), 0.4% alcohol and 10-25% mineral salts.
Nutritional Characteristics
Soy sauce is a liquid condiment made from legumes and cereals. It does NOT lend itself to the diet of celiacs, as (if prepared with wheat or barley) it probably brings traces of gluten.
From an energy point of view, soy sauce is quite light but not entirely ACALORIC. It contains a few grams of protein and (roughly) the same amount of simple carbohydrates, for a total of 17g / 100g. If we consider that 67.6g out of 100g are water, there would still be 15.4g in the total. They are mainly made up of the fixed residue, or mineral salts. Unfortunately, 5.7g of these are sodium (Na) and it is conceivable that at least the same amount comes from chlorine (Cl) On balance, only 4g of potassium, calcium, iron, etc.
The abundance of sodium in soy sauce is the only obvious contraindication to its consumption. Probably, due to the method by which it is consumed (with wasabi for the sushi sauce or mixed with other preparations), not everyone realizes that 100g of soy sauce provides 1000% (10 times) of the minimum recommended ration for this mineral, to be honest, 100g of soy sauce contain an amount of sodium that exceeds by about 20% the MINIMUM daily risk threshold for the onset of ARTERIAL HYPERTENSION. Furthermore, just one tablespoon of the food covers the daily sodium requirement (estimated at 575mg).
Ultimately, soy sauce is a food that does NOT lend itself to the diet for high blood pressure and the diet of the celiac; moreover, even for those who are NOT at risk of hypertension, a limited consumption is still recommended.
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