echemi logo
Product
  • Product
  • Supplier
  • Inquiry
    Home > Food News > Nutrition News > Defatted soybeans stuffed with soy sauce is a "waste

    Defatted soybeans stuffed with soy sauce is a "waste

    • Last Update: 2021-06-28
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com

    Recently, there have been some small videos circulating on the Internet, saying that the "defatted soybeans" used for brewing soy sauce are okara and pig feed.
    They are likened to "chewing sugarcane residue" and "leftovers
    .
    " Many people are afraid to buy this kind of soy sauce
    .
    What exactly is defatted soybeans? Is the soy sauce made from it bad? Those who say that either don't know much about soybeans, or they are pretending to be confused
    .

     
    First of all, defatted soybeans is to remove the fat in the soybeans, commonly known as soybean meal or soybean cake
    .
    It has many uses.
    It can indeed be used in feed, but it can also be used in the food industry, such as fermented soy sauce, or made into "isolated soy protein" for meat products, baked goods, pasta products, vegetable protein beverages, and baby food , sports nutrition and so on
    .
    However, different applications have different requirements.
    Food grade for food and feed grade for feed are irrelevant
    .
    Another important raw material of soy sauce, "wheat" can also be used as feed, but it is "flour" when placed in food.
    What's the point?
     
    Secondly, the fat in soybeans (mainly soybean oil) only accounts for 15-20%, so soybean meal is the protagonist, and the soybean oil you eat is the “leftovers” of the soybean industry
    .
    The main reason for fermenting soy sauce with defatted soybeans is that it has low fat and high protein and higher fermentation efficiency, so it can reduce the cost of unit product
    .
    If you only compare the prices of raw materials, food-grade defatted soybeans are more expensive than soybeans, which is the added value of processing
    .
    Is defatted soybean fermented soy sauce bad? This craft was first initiated by the Japanese in 1913, and has been mature after hundreds of years of development
    .
    It was introduced in China in the 1950s and 1960s .
    It has existed for so many years, there must be some reason
    .

    The main function of soy sauce is to improve the freshness and color.
    The freshness mainly relies on the amino acids produced by the decomposition of soybean protein, and the color mainly relies on the "Maillard product" obtained by the reaction of amino acids and sugars (the dark soy mainly relies on the color of caramel)
    .
    Do you understand? Fat is useless here
    .
    In fact, soybean oil hardly participates in the fermentation process, and in the end, most of it is discarded with the sauce instead of being left in the soy sauce
    .

    So why do some people emphasize using whole soybeans to make soy sauce? The most important reason is "tribute to the classics.
    " After all, the ancients used whole soybeans to make soy sauce
    .
    Of course it is possible to respect the tradition.
    This is also the emotional appeal of many people, but the tradition may not be right
    .
    When the ancients invented soy sauce, there was no degreasing process.
    If there is, maybe the "authentic soy sauce" you eat today is a different taste
    .
    The real traditional soy sauce is "sun and night dew" that depends on the sky to eat.
    This method is not only difficult to support the huge market demand, but also does not meet consumers' requirements for the stability of soy sauce flavor
    .
    At present, the mainstream soy sauce brewing process has long become an industrialized large-scale fermentation tank, and "everything is under control" from koji making to fermentation
    .
    Even if you use whole soybeans, how old is it? You can be obsessed with the small workshop->
    .

     
    Of course, the flavor of soy sauce made from whole soybeans and defatted soybeans must be different, because soybean oil will oxidize and degrade during the fermentation process, producing some volatile flavor substances
    .
    These flavors may not really be good flavors, but because it is a "traditional flavor", some people will find it more authentic
    .
    There are also those who emphasize the "scent of sauce", isn't it good to use some sauce.
    .
    .
    Why do you have to use soy sauce to enhance the flavor? Different processes will give the product different characteristics, and consumers have their own radish and green vegetables.
    Whatever you love, just let you choose.
    Isn't it good to favor one over the other in the name of "revealing the secret"?
     
    Cold knowledge The earliest sauces in our country are derived from animal raw materials, such as fish and shrimp paste that have been handed down to this day
    .
    Plant-based bean paste appeared in the Han Dynasty .
    Soy sauce was originally a by-product of bean paste.
    It was the salty and umami juice that exuded when making sauce
    .
    Soy sauce gradually formed in the Song Dynasty .
    This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.