What soy sauce is natural. Choosing the right soy sauce Brand Heinz

It is said that soy sauce first appeared as a condiment or salt substitute in Ancient China in one of the monasteries where a group of monks decided to take strict post and give up all flour, dairy and salty. Gradually, a sparse dark-colored liquid reached Japanese culinary specialists, where to this day it is considered the “queen” of many dishes.

How Soy Sauce Is Made: From Simple Fermentation Mechanisms to Mass Production

In 1965, in one of the provinces of Japan, the book "Yosyufushi" appeared, which for the first time describes in detail the recipe for making soy sauce. Carefully selected soybeans are evaporated. Add wheat grains to them. The mixture is poured with salt water and placed in a sealed container with the addition of mold fungi. It is they who process the resulting wort, carrying out aminoglycoside reactions, as a result of which the sauce acquires dark color. In closed containers, the liquid is infused for about 2-3 years, then pressed to separate waste from the sauce and poured into sterilized jars. Cooks often added garlic, dill and many other spices to the tincture to enhance the piquant taste.

Today, the consumption of soy sauce is too high, and traditional recipes are being modernized. Wort and sourdough are practically not prepared even in China and Japan - in the countries that are the "authors" of this seasoning. Instead, the sauce is made by hydrolyzing soy protein: the beans are boiled with acids and then quenched with alkali. Thus, the product can be prepared in a few hours, which allows manufacturers to constantly replenish the stocks of sauce on supermarket shelves.

The harm and benefits of soy sauce

The modern way of preparing soy "drink" is dangerous because during hydrolysis chloropropanols can be released - substances that cause growth and appearance cancer cells. The story of the discovery of a strong concentration of these substances in the sauce occurred in the USA and Australia in 2003. Manufacturers were then called to account.

But such cases are rare. The danger of excessive consumption of soy sauce lies in a completely different ...

Addiction to this product threatens the development of hypertension (high blood pressure), heart rhythm disturbances, as well as the appearance of thyroid pathologies. It is not recommended to frequently use the sauce for pregnant women, as the isoflavones contained in it adversely affect the development of the brain of the embryo.

For everyone else, the sauce is recommended for use. It has a lot of amino acids and vitamins, it is not inferior in its nutritional value to the proteins found in meat. With ease, the sauce replaces both seasoning and salt, so for diabetes and obesity, it is the only product that enhances the taste of the finished dish.

How not to make a mistake with the choice?

So that the purchased soy sauce gives only pleasant impressions from dinner, and the body receives only benefits, choose products in glass containers. Pay attention to the composition: it should not contain emulsifiers, yeast, sugar, other components that enhance and speed up the fermentation process and extend the shelf life. Ideally, there should be only soybeans, salt, wheat grains.

Look at the color. High-quality and natural soy sauce has a brownish or gently light shade. It does not run down the sides of the bottle very quickly, nor is it excessively viscous or "liquid". And, of course, trust only trusted brands and stores ...

Remember: diluted or improperly prepared soy sauce will only harm your body.

Soy sauce is an extremely popular product in Asian countries. For example, in Japan, it is added to almost every dish, except, perhaps, desserts. Such an additive gives the food a special, spicy taste and sophistication. It is made from soybeans by long fermentation under the influence of special fungi, long infusion. In general, the recipe for cooking is more than three thousand years old and to this day it remains unchanged.

Many nutritionists advise adding this sauce to various dishes instead of salt. It can also replace vegetable oil, mayonnaise and other seasonings. This will be especially useful for those who follow diets, monitor their own weight, because its calorie content is only 55 calories per 100 g. You only need to use a natural fermentation product, without artificial additives and dyes.

What properties does soy sauce have, what is the recipe for cooking at home, what are its benefits and harms? I will tell you about all this on this page www.site today:

About what soy sauce is valued for, what are the benefits of it

He is really very helpful. But only the one that is made according to the classic recipe, the method of natural fermentation of soybeans. The composition of such a product contains vitamins, for example, group B. There are many minerals, in particular, iron, sodium and zinc. Contains a large number of antioxidants, essential amino acids.

Due to the high content of antioxidants, the use of soy sauce reduces the risk of developing cancer, and also slows down the aging process.

People suffering from cardiovascular diseases are advised to replace regular salt with low-sodium soybean sauce.

For many, this product has become effective tool fight against overweight. It does not contain fats, sugars. Therefore, small amounts of sauce can be consumed in diabetes, obesity.

For many, it helps fight insomnia. Just enough to add throughout the day a small amount of to dishes instead of salt. Soy seasoning also helps to get rid of muscle spasms, eliminates swelling. It will help with muscle tension, improve skin condition with dermatitis.

The natural product contains phytoestrogens. Therefore, it is recommended to include in the diet of women undergoing menopause. It is generally useful for the weaker sex to consume soy sauce in order to keep youth longer. In addition, it will help to avoid painful periods, reduce the risk of osteoporosis, and also reduce the risk of breast cancer.

homemade soy sauce recipe

Of course, the usual soy sauce can only be prepared in industrial conditions using special technologies. However, let's not forget that everything that humanity can do was once done “on the knee” at home for the first time, which means it can be repeated. In short, the process is as follows:

First, soybeans are boiled for a long time, until soft. Then the mass is laid out in small portions on special coasters - mats and left. When portions of the soy mass are covered with mold, they are crushed, special fermenting mushrooms are added, and left to ferment for about two months. The resulting viscous mass is laid out in containers with salt water, tightly closed. Then they are left in a special room for whole year so that the sauce, as they say, "reached the standard." Only after that it can be used.

Obviously, such a process cannot be carried out at home, since there is no time to wait so long ... However, soy sauce can still be prepared at home. It will be very similar to soy seasoning.

Here classic recipe making homemade soy sauce:

For cooking you will need: 100 g of soybeans, 2 tbsp. l. fresh butter, a glass of vegetable or light chicken broth. You also need a little flour, about 1 tbsp. l., edible sea salt, which you can take to taste.

First, boil the beans in plain water until soft. Put them with a slotted spoon on a separate bowl, carefully rub with a fork until gruel. Put in a clean saucepan, add the broth, mix. Add flour little by little, stirring all the time. Put the butter, salt, mix again. Now boil everything, immediately remove from heat. Let the sauce brew, cool and you can use.

If you want to give it a sharpness and piquancy, you can add chopped chili pepper (or hot Japanese pepper), finely chopped onion or crushed garlic during cooking. Many people like the sauce with the addition of mayonnaise.

To whom is soy sauce dangerous, what are its harms and contraindications?

It should be noted that this seasoning is not useful for everyone. For some people, eating soy sauce can be harmful. In particular, it is not recommended to give it to children under 14 years of age, since in younger children the use of soy products can provoke the development of thyroid diseases.

With great care, pregnant women should take the product, since the flavonoids contained in soy can adversely affect the development of the fetal brain. In addition, the sauce contains a lot of salt, which can provoke the appearance of edema in a woman.

It is necessary to remind once again that natural soy sauce can be considered useful. Many manufacturers, wanting to speed up the production process, add artificial food additives to the product, a large amount of salt.

Such a product, of course, is very inexpensive, but not at all useful. Only natural soy sauce, made by natural fermentation, has the unique beneficial properties of soy. There are no substances harmful to the body. Remember this and be healthy!

To date, there are two fundamentally different technologies for the preparation of soy sauce. These are the natural fermentation method and the acid hydrolysis method. In addition, soy sauce can be prepared using soy concentrate, which can be obtained either by natural fermentation or by acid hydrolysis. Let's take a closer look at each of these methods of making soy sauce.

A) The method of natural fermentation.

Eastern peoples have been using soy sauce for almost three millennia, and the recipe for its preparation remains unchanged to this day. The production of soy sauce is in many ways similar to the preparation of wine: here, too, it is based on the process of natural fermentation. Steamed soybeans are mixed with roasted ground wheat grains, filled with water and salted. The resulting mass in special bags is hung out or laid out in the sun. In this state, soy mass can stay from six months to two years. The flowing liquid is collected, filtered and bottled. This is how soy sauce has been prepared in the East for centuries.

Thanks to modern technologies the process of natural fermentation can be significantly accelerated if the dry wheat-soy mixture is enriched with special microorganisms - fungi of the genus Aspergillus. It was these microorganisms that caused the fermentation of soy protein during traditional way making soy sauce. They fell into the soy mass directly from the air, and it took a long time for their number to reach the required limit. If such a starter is added to the dry mass, then fermentation takes no longer years, but still no less than a month.

B) Method of acid hydrolysis.

This method is used by modern manufacturers who seek to speed up and reduce the cost of the soy sauce production process as much as possible. Soybeans are boiled with chamois or hydrochloric acid, then the acid reaction is quenched with alkali. At the same time, there is a high probability of the formation of substances harmful to health, in particular, the strongest carcinogen chlorpropanol, which is then difficult to isolate and remove from the finished product.

Differences between natural soy sauce and acid hydrolysis sauce.

natural soy sauce

It's hard to imagine without soy sauce. For us, it's just a kind of dressing for meat or fish. But in Japan, soy sauce is used like salt. It is added not only to meat and fish, but also to fried and boiled vegetables, to soups. It is this product that allows you to get the perfect taste of dishes. But which is the best is difficult to determine. After all, there are a huge number of manufacturers. In addition, the dressing is available with various flavors. First, consider its properties.

How soy sauce is made

What is the most best product, can be purchased in stores in our country? To answer the question posed, you should pay attention to the composition and, of course, understand the method of preparing soy sauce. Soybeans and wheat are used to make the dressing. Components are usually poured cold water. After that, brine, salt and Koji fungus are added. The last product is a sourdough that is grown on soybeans. All components are thoroughly mixed. The result is a must that is called "moromi". In this form, the products are left to ferment. At the end of the process, the mass is filtered and brought to a boil. This allows you to get rid of all bacteria.

Varieties of soy sauce

To understand which soy sauce is the best for meat, chicken or rolls, you should consider the main varieties of this dressing. At the moment, three types of product are used in Japanese cuisine:

Is soy sauce healthy?

Which one is the best? A photo of a product is unlikely to help determine its taste. And when choosing such a dressing, special attention should be paid to the composition. At the same time, many believe that soy sauce does not benefit our body. However, it is not. All useful components are contained in soybeans.

It is this product that contains a huge amount of proteins, which in their qualities are not inferior to substances found in meat products. In addition, it is very rich in starch, amino acids, minerals, phytoestrogens and vitamins. It is worth noting that these beans are able to provide the human body with almost all the necessary nutritional components. The first to appreciate beneficial features soybeans were the inhabitants of China. In this country, beans have become a sacred culture.

What is the best soy sauce

The benefits of this product have already been proven. However, not everyone knows which dressing is better to buy and what it can be used with. Soy sauce is ideal not only for rolls. This product can be added to flour products, meat, vegetable and fish dishes. dressing is suitable for both cereals and poultry. It is taken as a basis for the preparation of garlic, mushroom and other dressings.

There is a light and dark sauce. They have significant differences. And if you decide to try it for the first time, then it is better to give preference to light gas stations. They contain little salt and can be added to any dish. As for dark soy sauce, it is best used with fish, meat and poultry dishes. This product has a richer taste. It is worth noting that soy sauce is simply indispensable in the manufacture of various marinades. Here is a list of the most popular gas stations. This will determine which soy sauce is best for sushi or meat.

Sauce Kikkoman

The recipe for this dressing was created about 300 years ago. Produce a product in accordance with all requirements. At the same time, the proportions of the main components - salt, wheat, beans and water - remain unchanged. It is worth noting that this soy sauce is made exclusively from natural products and does not contain artificial additives.

The label usually lists all the ingredients. In addition, the manufacturer claims that the product has a natural shade. On the market, this gas station is presented in several versions:

1. Natural brewed sweet.
2. Natural brewed classic.

Features of Kikkoman Soy Sauce

So, which soy sauce is the best: classic or sweet? In this case, the choice of the Kikkoman product depends on which dish is prepared. Sweet is best used for preparing various marinades, as well as dressing vegetable salads. As for the classic, it is universal and suitable for almost all dishes. It is worth noting that this dressing is ideal for sushi.

You can find Kikkoman soy sauce in stores at a price of 100 to 150 rubles for a small jar. Such a product is suitable for those who want to purchase high quality gas station at an affordable cost. Kikkoman soy sauce is produced in the Netherlands.

Heinz Product

So what is the best soy sauce for rolls? As consumer reviews show, for dishes Japanese cuisine you can buy Heinz brand gas station. The product is also made in the Netherlands. According to the manufacturer, the sauce consists exclusively of natural ingredients. The composition on the label proves it. There is nothing synthetic in it. Of course, the composition contains a single food additive. This is natural caramel. It is often added to give the product a certain shade. However, in this case, the component gives the dressing a peculiar enveloping delicate taste.

Soy is produced in only one type - in jars, the volume of which is 200 milliliters. In this case, the honesty of the manufacturer captivates many. However, many consumers recognized this product as mediocre. At the same time, the price of the goods is quite consistent with its quality.

Blue Dragon soy sauce

This soy sauce is made in the UK. It is difficult to find something harmful in the composition of the product. The only food additive contained in this dressing is lactic acid. But in some cases, it simply cannot be dispensed with. At the moment, several varieties of Blue Dragon soy sauce are sold: dark and light. Such a concept can be seen as an attempt to maintain the taste standards as well as the true classification of a product from Japan.

Refueling Maxchup

Not sure what is the best soy sauce for wings? The product of the Thai company Maxchup is ideal. This sauce is designed for those who are not afraid to experiment and love spicy. Culinary possibilities in this case are limited only by the volume of packaging. The dressing is sold in jars of 200 milliliters each.

Maxchup soy sauce can be used for more than just poultry. This product is ideal for marinating shish kebabs, for roasts, and also for creating dishes from the cuisine of faraway Latin America. Of course, the product in its own way palatability universal. However, after considering the composition of this soy sauce, many may seriously think about their health. On the label of the gas station you can see E627 and E631. These components are, the use of which often leads to intestinal disorders.

In addition, Maxchup soy sauce contains: E440 and E 415 - stabilizers, E211 - a preservative that takes part in the formation of malignant tumors. On the label you can see and Many of the listed components are dangerous. But at the same time, for many consumers, Maxchup remains a good and better sauce.

Mivimex soy sauce

So what is the best soy sauce right now? Finding the perfect value for money is very difficult. After all, many manufacturers add additional nutritional supplements to their products that can improve the taste of the dressing, but at the same time harm the body. These products include Mivimex. At the moment, there is only one type of this soy sauce. I am glad that the manufacturer does not hide the composition of the product. On the label you can see monosodium glutamate - E621, which is the cause of depression, nausea, headaches. In addition, the composition includes E201 and E211. These components can cause allergic reactions.

Legendary CHIN-Su

A few years ago, this soy sauce became very famous. He greatly distinguished himself among gas stations of other brands and gained notoriety. Alas, for many consumers, it remains the best. CHIN-Su soy sauce was able to attract the attention of the Belgian Association. This organization has great authority in the food market. Its representatives conducted research. As a result, a component such as the carcinogen 3-MCPD was found in CHIN-Su soy sauce in large quantities. The company making the product received a warning.

On the label, in addition to the main components, the manufacturer indicated the presence of standard preservatives - E201 and E211, as well as the presence of flavors. Now you know which soy sauce is "the best".

Product "Dobrada"

If you're making a marinade, what's the best soy sauce? The Dobrada product goes well with honey and mustard. This filling is available in enough a wide range. If desired, you can purchase spicy, mushroom and, of course, garlic soy sauce. All products of this brand have a bright and unique taste. Sauces contain food additives E211 and E202.

Manufacturers in the manufacture of the product do not violate the specified quality standards. However, there is no mystery here either. Dobrada brand soy sauce is made in Vietnam. And the place of packaging is a mystery.

UMI products

This soy sauce has long gained popularity among consumers. Many buyers are completely confident in it. In addition, on the packaging of UMI mushroom and classic soy sauce, you can see an almost perfect composition. What can not be said about other varieties of this product. For many, this brand of gas station is an excellent combination of price and quality. In addition, UMI soy sauce does not cause harm to health. On the label you can see the detailed composition: water, soy bean extract, sugar and salt. Be careful when choosing soy sauce.