What is super soy sauce? Soy sauce is made from soybeans and/or defatted soybeans (beans
Meal or bean cake), wheat and (or) bran are used as raw materials, which are fermented by microorganisms. Protein in raw materials is hydrolyzed to form amino acid nitrogen. The higher the amino acid nitrogen content, the higher the grade of soy sauce. This time, 12 product
The amino acid nitrogen content is higher than 0.8 g/100 ml, which belongs to "super" soy sauce according to relevant standards.
The evaluation results are not ideal: 4 excellent (A+), 2 excellent (A), 3 moderate (C) and 3 poor (D).
Among them, Hetian Kuanben brewed original soy sauce, Qianhetou original super soy sauce, He Ran organic soy sauce and Wanzi thick soy sauce won the first place and were rated as excellent.
However, three kinds of super fresh soy sauce, such as super fresh soy sauce with Haitian flavor, super fresh soy sauce with Chubang flavor and super fresh brewed soy sauce with Donggu Yipin, fell into the bad review list. Flavor enhancer, sucralose and benzoic acid preservative become the main points.
If the umami flavor is not enough, the flavor enhancer will make up for it.
The list of raw materials for brewing soy sauce is as simple as tetrahydrate, soybean and/or defatted soybean, wheat and/or bran and salt.
But this is not the case. Among the products submitted for inspection this time, eight products, such as Liuyuexian Super Soy Sauce, Lu Hua Natural Fresh Soy Sauce and Haitian Flavor Super Soy Sauce, were downgraded to 1 grade due to the naked addition of flavor enhancers such as disodium 5'- inosinate, disodium 5'- guanylate or sodium glutamate.
Spool, a veteran of the condiment industry and founder of the national condiment industry forum, said that adding these substances can not only improve the value of amino acid nitrogen, but also "refresh". According to the national food safety standard "Standards for the Use of Food Additives" (GB2760-20 14), adding these substances is legal and compliant, but it is not necessary.
"'umami' is a false concept, which is the blindness of society and the hype of enterprises." Spool said, of course, if the proportion used is reasonable, it is harmless to the human body; If it is not used properly, it may have adverse effects.
Sucralose: an unnecessary sweet burden
Sucralose is the only functional sweetener with sucrose as raw material, and its sweetness can reach 600-650 times that of sucrose. Sucralose was allowed to be added to soy sauce and sauce products in China in 20 1 1 year, and the maximum dosage was 0.25g/kg.
Sucralose is not widely used in the world because it is suspected of causing invisible harm to human body.
A paper by Weizmann Institute of Science in Israel shows that artificial sweeteners such as sucralose can cause changes in intestinal flora and affect the absorption of sugar, thus causing glucose intolerance and metabolic diseases such as type 2 diabetes. The authoritative journal Headache also mentioned that sucralose can induce migraine.
In this evaluation, six products, such as David Delicious Super Fresh Soy Sauce, Vista Delicious Super Fresh Brewed Soy Sauce and Donggu Yipin Fresh Super Brewed Soy Sauce, were downgraded to Grade 2 due to the sucralose content.
Benzoic acid preservatives were detected in three products.
"Soy sauce is not a disposable food. After opening the lid, the total number of bacteria will inevitably increase exponentially. " Spock believes that the potential harm to human body without preservatives in soy sauce is far greater than that with preservatives.
Sorbic acid and potassium sorbate are the best food preservatives at present, and the main products of metabolism in human body are carbon dioxide and water. However, due to the high price, many domestic food production enterprises use benzoic acid or sodium benzoate as preservatives in order to reduce costs.
A small amount of benzoic acid can be metabolized into non-toxic substances in the body and excreted with urine, but long-term intake of food containing benzoic acid and sodium benzoate will make benzoic acid accumulate in the liver and produce cumulative poisoning.
At present, many details such as production environment and sterilization conditions in domestic brewing industry are not handled in place. Youke suggested upgrading the production conditions, using as little preservatives as possible or adding high-quality preservatives.
In this evaluation, three products, Haitian flavor super fresh soy sauce, Donggu Yipin fresh super brewed soy sauce and Chubang soy sauce super fresh soy sauce, were downgraded to 1 grade because they contained benzoic acid preservatives.
Excellent tip
Youke suggested that consumers choose to brew soy sauce. China's national standards stipulate that soy sauce products should be marked with "brewed soy sauce" or "prepared soy sauce" on the packaging, and consumers can choose accordingly.
Consumers can choose super soy sauce without synthetic flavor enhancer, benzoic acid preservative and sweetener according to the actual situation.
From the evaluation of Youke, it can be seen that products with higher scores are generally not cheap, but there are also products with good quality and low price, such as Hetian Kuanben brewing puree soy sauce.