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    Home > Food News > Food Flavorings News > As a source of high-quality protein, skimmed soybeans have become the "underfoot" in brewing soy sauce?

    As a source of high-quality protein, skimmed soybeans have become the "underfoot" in brewing soy sauce?

    • Last Update: 2020-12-05
    • Source: Internet
    • Author: User
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      "The skimmed soybeans used to make soy sauce are actually 'footy'?" , pay attention to the short video platform, especially food-loving consumers must have paid attention to such a video in the near future.
    to consumers' doubts, experts say it is unscientific to call skimmed soybeans an important source of protein in feed, food and other industries.
    use of skimmed soybeans in brewing soy sauces, mainly because of their low fat, high protein and higher fermentation efficiency, which can reduce the cost per unit of product.
    if you just compare raw material prices, food grade skimmed soybeans are more expensive than soybeans, that's the added value of processing.
    is the Chinese Importance of Preventive Medicine Health Communication Branch Standing Committee Zhong Kaifawen pointed out that skimmed soybeans is to remove the fat inside soybeans, commonly known as soybean meal or bean cake.
    Degree-skimmed soybeans are very versatile and can indeed be used for feed, but they can also be used in the food industry, such as fermented soy sauce, or as "soy separation protein" for meat products, baked goods, pasta products, plant protein drinks, infant food, sports nutrition, etc.
    Zhong Kai said that the main role of soy sauce is fresh and coloring, which mainly rely on soybean protein decomposition of amino acids, and coloring mainly by amino acids and sugar reactions to obtain the "Merad product" (old pumping mainly by caramel color).
    only 15-20% of the fat (mainly soy oil) in soybeans, and soybean oil is hardly involved in the fermentation process of soy sauce, and most of it is discarded with soy sauce rather than left in soy sauce.
    Shukun, vice-minister of processing at the National Soybean Engineering and Technology Research Center, said in an earlier interview with the Economic Daily-China Economic Network that making soy sauce with soybeans is a subjective judgment of many consumers.
    why skimmed soybeans (soybean meal) appear in the raw materials for soy sauce products, he said that ordinary soybeans and skimmed soybeans (soybean meal) can be used as raw materials for soy sauce production.
    , there is a difference in quality in the soy sauce produced by the two.
    Sun Shukun told the Economic Daily-China Economic Network that using skimmed soybeans (soybean meal) as raw materials can make more efficient use of grain and oil resources, save grease and reduce production costs.
    also in the same fermentation cycle, soybean meal fermented amino nitrogen content is relatively high, fresh enough, color ruddy, soy sauce production of the preferred protein raw materials.
    For the shortcomings of both, Sun Shukun said, using skimmed soybeans (soybean meal) to make soy sauce is easy to cause consumers to misunderstand, think it is made of soy sauce, while ordinary soybeans to do soy sauce to face long fermentation cycle, fermentation soy sauce ammonia nitrogen content is relatively low, waste soybean oil, increase the environmental burden and other issues.
    For the safety of skimmed soybean (bean meal) brewing soy sauce, Sun Shukun believes that the food safety risk is mainly whether food processing enterprises in the production process to ensure the safety of raw and auxiliary materials, whether the production process in accordance with the norms of control and management in place, product quality is up to the requirements of the standard.
    quality of skimmed soybeans (soybean meal) is mainly controlled by leaching oil plant production processes and technologies, as long as the product meets the requirements of the relevant national standards, there will be no food safety risks.
    : About skimmed soybeans (soybean meal) skimmed soybeans (soybean meal) are protein-rich products obtained by soy after cleaning, leaching, and removing soy oil.
    Its soy protein contains about 45%, each catty skimmed soybean is equivalent to 2.8 kg of lean pork, 2.5 kg of lean beef, 3.4 kg of eggs or 15 kg of milk protein content, contains the human body needs 8 essential amino acids, is a full-price protein, of which lysine content is high, content of up to 2.5%-2.8%, lysine on the human body growth has a special promotion function, especially in the development of children.
    addition, it is also rich in tianmen dongine, glutamate and trace choline, these three substances on the human brain neurodevelopment, intellectual strengthening and memory storage enhancement has a good role in promoting.
    -fat soybeans (soybean meal) are the main raw materials for the production of high-quality protein powder, and can also be used in the production of dairy products, beverages and health care products.
    , it is also the main high-quality raw material for high-quality soy sauce brewing.
    -fat soybeans (soybean meal) can be applied to pasta products, which not only improve the protein content of the product, but also improve the protein quality of the product according to the principle of amino acid complementarity.
    because of its processing characteristics, in the processing can increase the color, aroma, taste, extend the shelf life of noodle products.
    such as the addition of skimmed soy flour in baked goods, can make bread nutrition increase, improve bread skin color, prevent bread aging, so that the cake texture is puffy, honeycomb delicate, taste very good.
    can be applied to meat products, both as a non-functional filler, but also as a functional additive, can improve the texture of meat products, increase flavor.
    from a nutritional point of view, it can also play a low fat, low heat, low cholesterol, high protein, fortified vitamins and minerals and other reasonable nutritional role.
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