UNIVERSITI TUN HUSSEIN ONN MALAYSIA

GROUP ASSINGMENT
SEMESTER II
SESSION 2016/2017

TITTLE : FERMENTATION AS A METHOD OF FOOD PROCESSING

COURSE NAME : FERMENTATION TECHNOLOGY
COURSE CODE : BNN 30304
PROGRAMME : 3 BNN
LECTURER : DR. NOOR AKHMAZILLAH BINTI MOHD FAUZI
GROUP 4 : SOY SAUCE

GROUP MEMBERS : NO.MATRIK

SANMUGALETCHUMY D/O THARMALINGAM AN140028
ABDUSSALAM AL-HAKIMI BIN MOHD TAHIR AN140037
NURUL 'AISYAH BINTI ABD HADI AN140024
FATEEN SHAVINIE BINTI SHAMRIZA AN140044
EVA FARISKA BINTI MUSLIH AN140014
 Table of Content

No Content Pages
1.0 Introduction
1.1 Definition of Fermented soy sauce
1.2 History of Soy Sauce
1.3 Origins of Kikkoman Soy Sauce
1.4 Global Expansion of Kikkoman Soy Sauce
2.0 Classification of fermentation
2.1 classification of fermented food (soy sauce)
2.2 type of soy sauce
3.0 Manufacturing Process of Kikkoman Soy Sauce
1.0 INTRODUCTION

Fermentation is the process involving the biochemical activity of organisms, during

their growth, development, reproduction, even senescence and death. Fermentation
technology is the use of organisms to produce food, pharmaceuticals and alcoholic beverages
on a large scale industrial basis.
The basic principle involved in the industrial fermentation technology is that
organisms are grown under suitable conditions, by providing raw materials meeting all the
necessary requirements such as carbon, nitrogen, salts, trace elements and vitamins. The end
products formed as a result of their metabolism during their life span are released into the
media, which are extracted for use by human being and that have a high commercial value.
The major products of fermentation technology produced economically on a large scale
industrial basis are wine, beer, cider, vinegar, ethanol, cheese, hormones, antibiotics, complete
proteins, enzymes and other useful products.
Fermentation process is carried out in a container called the fermentor or bioreactor.
The design and nature of the fermentor varies depending upon the type of fermentation
carried out. Invariably all the fermentors have facilities to measure some of the fermentation
parameters like temperature, pressure, pH, elapsed fermentation time, liquid level, mass and
others.

1.1 Definition of Fermented soy sauce

Soy sauce also called soya sauce is a condiment made from a fermented paste of boiled
soybeans which shown in figure 1, roasted grain, brine, and Aspergillus oryzae or Aspergillus
sojae molds. Soy sauce in its current form seems to have begun in the 2nd century AD in
China and spread throughout East and Southeast Asia where it is used in cooking and as a
condiment.

Figure 1: Soy sauce is made from soybeans

 Source: From Wikipedia
1.2 History of Soy Sauce

Soy sauce originally comes from Chinese jiang. It is believed that it was brought to
Japan in the Nara period. After that, it developed independently in Japan. In the Heian
period, jiang became popular and came to be a daily necessity. There were many kinds
of jiang by this time.
The Buddhist priest, Kakushin of the Shinshu area brought the recipe for miso to
Japan from Song, China in 1250. Then the liquid which accumulated at the bottom of a cask
was discovered to be good for cooking food. With great effort and repeated testing, it was
made into tamari soy sauce. It is believed that the word shoyu (soy sauce) was already being
used in 1520.
In the early years of the Edo period, shoyu was the same as tamari soy sauce, but from
the Genroku period to the Kyohoperiod (1688 to 1736), as the population of Edo (an old name
for Tokyo) increased, and Edo's culture became prosperous, many modifications and tests
were done in an attempt to satisfy Edo people's tastes. As a result, the modern-day koikuchi
shoyu (strong-flavored soy sauce) which is made from soybeans and wheat was produced.

1.3 Origins of Kikkoman Soy Sauce

During the hundred years from the mid-seventeenth century to the mid-eighteenth century,
soy sauce production led by the Mogi and Takanashi families prospered in the city of Noda,
located in Chiba Prefecture. This is where Kikkoman was born. Noda is located in the Kanto
plain, once one of the largest production centers for soybeans and wheat in Japan. It was easy
to secure the necessary workforce in this region, owing to its growing population following
the establishment of nearby Edo (todays Tokyo) as the capital of Japan. Besides its
geographic advantages, boat transport had developed in Noda, which was blessed with two
major waterways: the Tone and Edo rivers. The transportation of ingredients was thus
facilitated, while manufactured products could be delivered to Edo for mass consumption.
Based on historical documents, nineteen soy sauce brewers organized an association in
Noda to ship soy sauce mainly to Edo. By the mid-nineteenth century, Noda had become the
largest soy sauce producer in the Kanto region. In 1917, the Mogi, Takanashi and Horikiri
families merged their businesses to form Noda Shoyu Co., Ltd. Then in 1964, Noda Shoyu
Co., Ltd. changed its corporate name to Kikkoman Shoyu Co., Ltd. This trade name was
altered in 1980 to the companys current name: Kikkoman Corporation
1.4 Global Expansion of Kikkoman Soy Sauce
In the mid-seventeenth century, traders had begun overseas exports of Japanese soy sauce, and
exports of Kikkoman Soy Sauce started in the mid-nineteenth century; it was only after the
Second World War, however, that Kikkomans business abroad expanded significantly.

Following the war, Kikkoman saw great potential in overseas expansion upon seeing how
occupation forces, journalists and other foreigners residing in Japan were becoming familiar
with Japanese cuisine and its use of soy sauce.

In 1957, Kikkoman opened its first overseas sales base in San Francisco. To meet steadily
increasing demand, Kikkoman then built its first overseas production plant in the United
States in 1972. Following its success in the U.S. market, Kikkoman began to establish
production and sales networks throughout the world. Today, Kikkoman has three soy sauce
production plants in Japan and seven abroad, and sells in markets worldwide.
Kikkomans goal is to make Kikkoman Soy Sauce a truly global seasoning. Figure 2 shows
Kikkoman Soy Sauce which use in nowadays.

Figure 2: Kikkoman Soy Sauce

Source: http://www.kikkoman.com/en/shokuiku
2.0 Classification of Fermentation

Food fermentations can be classified in a number of ways (Dirar, 1993) for example by
categories (Yokotsuka, 1982) which are included with lactic acid fermentations, alcoholic
fermentations, acetic acid or vinegar fermentations, alkaline fermentations, leavened breads,
and also flat unleavened breads. As we have chosen soy sauce as our product, it is basically
placed or classified under the lactic acid fermentations. Lactic acid fermentation started with
glucose that undergoes glycolysis process that converts it to pyruvate. Also, in this process
pyruvate is then converted to lactic acid. Hence, for the production of soy sauce, continuous
lactic acid fermentation was carried out to produce an appropriate feed solution for rapid
ethanol fermentation in the production. Lactic acid bacteria were immobilized physically
within porous alumina ceramic beads and the fermentation substrate was a filtered extract of
soy sauce mash. Lactic acid concentration was controlled by dilution rate. The volumetric
production rate was dependent on the dilution rate and was much higher than that in batch
fermentation. The lactic acid productivity was mathematically modeled from the basic
material balance and the rate equation. The simulated results agreed with the experimental
ones.

2.1 Classification of Soy Sauce

First of all, soy sauce can be classified according to its brewing methods. There are many
types of soy sauce. In the supermarket itself, the most common soy sauce is the non pure
brewing soy sauce. From the table below we can see the differences between pure brewing
and non pure brewing soy sauces.

Table 1: Distinction according to brewing method

Type of soy Pure Brewing Mixed Rapid

sauce
Making Pure brewing method Mixed brewing Rapid method with
methods (static brewing for 120- method rapid fermentation
180 days)
Raw Non-GMO whole milk Rapid soy sauce and Soybean powder and
materials soybeans, black soybeans pure brewing soy plant protein
and wheat sauce
Making Being brewed with Had to seasoning in a Chemical acidolysis
principle bacterium at normal mixed by pure decomposing the
temperature and ripening brewing and rapid soy protein in the soybean
naturally then putting sauces according to a with hydrochloric
soybeans, black soybeans certain ratio acid
 and wheat into koji, wash
and dry the koji; put the
saline water with
appropriate proportion in it
and fermented with
bacteria; decompose the
protein in black soybean
and soybean.
Making More than 120-180 days 30-90 days 3-7 days
time
Product Products present the Black brown in color, Dark black in color,
features natural and transparent sour and bitter, salty sickeningly sweet or
amber, the bean aroma is and sour in flavor, salty without taste,
over flowing and the laying between rapid pungent in flavor
aroma is sweet, not and brewing soy without natural and
sickeningly sweet or salty. sauces, belonging to sweet flavor.
common soy sauce
making method

Besides, soy sauce also can be broadly classified into the following types according to the
composition of the brewing raw material and features. Following table will give a better
explanation about those characteristic.
Table 2: Distinction according to the Composition of Raw Material and Feature
Type Composition of raw materials Features

General soy sauce Soybean, defatted soybean, The soy sauce is made by the
black soybean, wheat, rice and rapid brewing method or mixing
other cereals as the raw method
materials
Black soybean soy Black soybean, wheat, rice and Being processed by cooking
sauce other cereals method or other methods, and
being made into soy sauce
koji after cultivating the koji
bacteria, the soy sauce is made
according to the traditional
brewing method.
Soy sauce paste Soy sauce Add carboxymethyl chitin to
make its viscosity reach over
250cps at 25C and black bean
soy sauce and aged soy sauce
also belong to soy sauce paste.
Raw soy sauce Soy sauce Soy sauce mash after
fermentation and ripening, the
liquid obtained after pressing
Light soy sauce Soy sauce The color is less than 3.0 (or
over 19 of standard color) in
cooking; this type of product
can be considered so as to
maintain more primary colors
of the food.

Low-salt soy sauce Soy sauce Salinity (the amount of NaCl)

is less than 12% calculated
with chloride ion, and no
preservative is added. The
salinity of the general soy
sauce is approximately 15-
18% or so.
2.0 MANUFACTURING PROCESS OF KIKKOMAN SOY SAUCE

2.1 Raw Materials

The proteins that are the main ingredient of soybeans are

broken down by the protein-breaking enzyme protease
from the koji mold, to produce the amino acids that are
the umami constituents of soy sauce. Defatted soybeans
retain the proteins that are essential for the soy sauce
Figure 3: Soybeans and defatted manufacturing process, but have had the unnecessary fats
soybeans
removed in advance.

The starch that is the main constituent of wheat is

converted to glucose by the action of the enzyme amylase
from the koji mold, generating sweetness and depth. The
glucose is further changed into organic acids such as lactic
and acetic acid by lactic acid bacteria. These soften the

Figure 4: Wheat saltiness and bring together the taste of soy sauce. Part of
the glucose is converted to alcohol by the action of yeast,
heightening the fragrance.

Salt is dissolved in water to be added at

the shikomi ingredient blending stage, and is the base of the
salty taste. It also has an important role in suppressing
putrefactive bacteria and other destructive organisms, to
leave the valuable microorganisms, koji mold, lactic acid
Figure 5: Salt bacteria, and yeast, free to work.

2.2 Fermenting agents and Preservatives

The wheat-soy mixture is exposed to specific strains of mold called Aspergillus oryzae or
Aspergillus soyae, which break down the proteins in the mash. Further fermentation occurs
through addition of specific bacteria (lactobaccillus) and yeasts which enzymatically react
with the protein residues to produce a number of amino acids and peptides, including glutamic
and aspartic acid, lysine, alanine, glycine, and tryptophane. These protein derivatives all
contribute flavor to the end product. Sodium benzoate or benzoic acid is added to help inhibit
microbial growth in finished soy sauce. The non-brewed process requires addition of extra
color and flavor agents.

2.3 Making of Kikkoman Soy Sauce

Figure 6: flow process of Kikkoman soy sauce

Source: http://www.kikkomanusa.com/foodservice/

Step 1: Production of Shoyu Koji

Figure 7 shows Kikkoman Aspergillus is mixed

with processed soybeans and wheat, and then
moved to a facility that provides the optimal
environment for propagating koji mold. This
three-day process results in the production of
 shoyu kojithe essential base of soy sauce.

Figure 7

Step 2: Mixing

Figure 8 shows the mixing process starts

from here: the shoyu koji is moved to a tank
and mixed with the brine. This mixture is
called moromi, a kind of mash, which is then
fermented and aged in the tank.

Figure 8

Step 3: Fermentation and Aging of Moromi

Figure 9 shows the moromi is aged for

several months. Various actions take place in
the tank, including lactic acid, alcoholic, and
organic acid fermentation, all of which impart
to the moromi the rich flavor, aroma and
color that are unique to soy sauce.

Figure 9

Step 4: Pressing Soy Sauce From Moromi

Figure 10 shows soy sauce is pressed from

aged moromi. During pressing, the moromi is
poured into special equipment wherein the
mash is strained through layers of fabric, with
 each layer folded into three sub-layers. After
allowing the soy sauce to flow out of the
moromi under the force of gravity, the
moromi is then mechanically pressed slowly
and steadily for about ten hours. It takes a
considerable period of time to gradually press
the mash in order to produce beautifully clear
soy sauce.

Figure 10

Step 5: Heating To Adjust Color,

Flavor And Aroma

Figure 11 shows the soy sauce pressed from moromi is

called raw soy sauce. Kikkomans plants are filled
with a sweet scent resembling fresh fruit: the aroma of
raw soy sauce. Raw soy sauce is left in a clarifier tank
for three or four days to separate into its various
components, with oil floating to the surface and
sediment settling on the bottom. The clarified soy sauce
is then run through a steam pipe to heat it: the main
purpose is to heat the soy sauce, but this process also
Figure 11
halts the activity of the enzymes in order to stabilize the
quality of the soy sauce. It also serves to adjust the
color, flavor and aroma.

Step 6: Reuse

Figure 12 shows during the pressing and clarifying

processes, soy sauce cake and oil are generated as
byproducts. Both of these resources are reused: the cake
for livestock feed, and the oil as fuel for machinery
operations.
 Figure 12

Step 7: Bottling

Figure 13 shows heated soy sauce is bottled

automatically

Figure 13

Step 8 : Quality Inspection

Conducted For Each Process

Figure 14 shows Kikkoman pays minute attention to

quality control at every stage of soy sauce production.
Quality inspections are carried out during every process
to ensure that the highest standards are maintained.
Inspectors analyze the ingredients and check the color,
flavor and aroma of the soy sauce. Kikkomans
stringent control system upholds the finest, most
Figure 14
consistent quality.

Step 9: Shipment

Figure 15 shows that only soy sauce that has passed all
necessary inspections is released into the market.
Thanks to this meticulous process, Kikkoman Soy
Sauce containing only simple ingredients is delivered
fresh to your table.
 Figure 15

5.0 BENEFITS OF SOY SAUCE

As everyone had already known, a condiment common to Asian cuisine, soy sauce was
discovered in China more than 2,500 years ago. Soy sauce adds a pungent, salty taste to the
food, along with a range of benefits including both nutritional and health benefits.

First of all, from the Live Strong forum talking about health and diet for soy sauce, it can be
said that soy sauce is one of the sources of sodium. Sodium is an essential mineral, required
for basic bodily functions, including nerve transmission and regulating your blood pressure.
In this context, we can say that salt and sodium can be used pretty much interchangeably since
table salt is composed of sodium and chloride. So basically the sodium part is involved with
health problem in salt-sensitive individuals. Soy sauce is widely regarded as salty food and
obviously thats perception is true since it is not unusual to contain a thousand milligrams of
sodium per tablespoon of soy sauce. As a high sodium contained food, soy sauce might be
expected to be associated with increased risk of certain cardiovascular problems, including
high blood pressure, since a certain percentage of individuals are salt-sensitive and experience
blood pressure increases alongside of a high-salt diet. Yet, what's interesting is that recent
research studies have suggested that soy sauce may be different than other high-salt foods
with respect to our blood pressure and cardiovascular health. When soy sauce is fermented in
the traditional way, many of the proteins found in the soybeans get broken down into smaller
molecules called peptides. Some of these peptides act to inhibit the activity of angiotensin I-
converting enzyme (ACE) that is needed to constrict our blood vessels. Our blood pressure
tends to goes up when our blood vessels constrict because there is less room for our blood to
flow through. By decreasing ACE activity, peptides in soy sauce may be able to help prevent
this process from happening.

According to George Mateljan in the world healthiest foods forum (www.whf.com), it been
said that recent studies suggest the unique fermentation process used to produce soy sauce
may be able to provide and bring with it some digestive tract benefits. These benefits are
related to the soy sauce fermentation process and the creation of certain unique carbohydrates
which are also called as oligosaccharides during this process. Further on this, the breakdown
of large protein and carbohydrate molecules into smaller units, including dipeptides or
polypeptides from proteins and oligosaccharides or polysaccharides from carbohydrates. This
breakdown of proteins and carbohydrates would typically be carried out in our digestive tract
by chemicals, enzymes, and bacteria. By carrying out breakdown through food fermentation,
there may be less work needed in our digestive tract and that decreased "workload" may be
helpful to our digestive tract under various circumstances. The process works as some of the
micro-organisms involved with soy sauce fermentation contain enzymes that can break apart
unique fibers which is hemicelluloses that found in soybeans. When these hemicelluloses are
broken apart, oligosaccharides are produced, and these oligosaccharides can help support the
growth of "friendly" bacteria in our large intestine lactic acid bacteria including Lactobacillus
bulgaricus and Streptococcus thermophilus. These bacteria in turn help us obtain nutrients
from food and provide for chemical balance inside of our large intestine.

Next, thanks to the unique soy sauce fermentation process, this food is a rich mixture of
nutrients not typically present in as concentrated amounts in other foods. Peptides from
proteins that are smaller and often bioactive protein "building blocks", oligosaccharides and
polysaccharides the smaller starch-like components from carbohydrates and other
fermentation based nutrients are characteristically present in soy sauce. Soy sauce also
contains many different types of antioxidants. It is a good source of the mineral antioxidant
manganese. It also contains valuable amounts of antioxidant phenolic acids including vanillic,
syringic, coumaric, and ferulic acid. Isoflavonoid antioxidants in soy sauce include glycitein,
daidzein, genistein, and genistin. Interestingly, some studies have shown more phytonutrient
antioxidant density in soy sauce than red wine. In terms of its antioxidant benefits, soy sauce
also appears to have a special ability for decreasing formation of hydrogen peroxide in the
body. Since formation of hydrogen peroxide can be involved in unwanted oxidative stress,
this special ability on the part of soy sauce may be an important antioxidant benefit. Besides,
soy sauce has found to have very high content of shoyuflavones, a natural antioxidant
(Journal of Bioscience and Bioengineering, 2005). Natural antioxidants protect your body
from damage from free radicals, which your body makes naturally as it digests food. Free
radicals can speed up the aging process, as well as potentially increasing your risk of
developing heart disease or cancer. From the review in the journal concluded that the
antioxidants in soy sauce helped reduce the effects of inflammation, as well as improved
overall gastric acid production, thus helping with digestion. Additionally, the antimicrobial
properties of soy sauce were found to be effective in protecting the body from certain
bacteria.

New research in this area suggests that soy sauce may be a far less allergenic form of soy that
may actually provide support to our immune and inflammatory systems, which are typically
involved in an allergic response. Two factors are especially fascinating in this new research
included with firstly, the breakdown of key allergy-triggering proteins in soybeans during the
soy sauce fermentation process. For instance example, an allergy-triggering protein in
soybeans called Gly m Bd 30K gets broken down during soy sauce fermentation and once this
protein has been broken down into smaller parts, it can no longer trigger an allergenic
response. Secondly, the unique soy sauce polysaccharides provide benefits for immune and
inflammatory system. Some of these carbohydrate family molecules can lessen the activity of
an enzyme called hyaluronidase. Overly activity of this enzyme is associated with increased
inflammation and also with increased likelihood of allergic reaction. By lowering its activity,
soy sauce polysaccharides may be able to lower the chances of an allergic reaction. In an
equally fascinating twist, allergic reaction to the soy sauce itself might not be the only allergy
risk that is lowered by these polysaccharides. In preliminary studies on small groups of
students, supplementation with soy sauce polysaccharides has been found to lessen the
occurrence of seasonal allergy symptoms. But however, persons with known or suspected soy
allergy should still consult with a healthcare provider before making a decision about soy
sauce in their meal plan.

Adding on to this, there has also been some preliminary research to suggest possible soy
sauce benefits for prevention of type 2 diabetes. For soy foods in general, there is an
association between dietary intake and risk of type 2 diabetes. This association makes sense
because a major problem in the development of type 2 diabetes is loss of function in the beta
cells of the pancreas which manufacture insulin. This loss of function is sometimes due to a
process called "apoptosis" in which the cells undergo a type of pre-programmed shutdown.
Intake of many different food phytonutrients as been mentioned before can lower the risk of
apoptosis in certain cells, and included in these phytonutrients are the of lavonoids naturally
present in soybeans. These interrelationships between soy is of lavonoids, pancreatic cell
function, and type 2 diabetes make soybeans a logical choice for decreased risk of type 2
diabetes. However, in the specific case of soy sauce, these interrelationships do not make the
same degree of sense because the soy sauce production process can sometimes lower the
amount of is of lavonoids to a level far below the amount present in most other soy foods.

Nutritional Value of Soy sauce

Fermentation is a process in which microorganisms, generate energy in the absence of

oxygen, by oxidizing carbohydrates and related compounds. It has been used since ancient
times as an important method for preserving food. Fermentation will preserve the food, and it
will also enhance the taste, aroma, texture, and nutritional value of the product. The soy sauce
is rich of mixture of nutrients not typically present in as concentrated amounts in other foods.
Peptides from proteins, oligosaccharides and polysaccharides from carbohydrates and other
fermentation-based nutrients are characteristically present in soy sauce. These breakdown
components from protein and carbohydrate provide us with immune system, digestive system,
and cardiovascular support.

Nutrition Facts
Amount
Nutrients % DV *
Unit
Energy, kilojoules 251 kJ ~
 Nutrition Facts
Calories 60.0 Cal ~
Protein 10.51 g 21.02
Fat total 0.1 g 0.15
- Saturated 0.01 g 0.05
- Cholesterol 0.0 mg 0.0
Carbs total 5.57 g 1.86
- Sugars 1.7 g ~
Dietary Fiber 0.8 g 3.2
Magnesium, Mg 40.0 mg 10.0
Iron, Fe 2.38 mg 13.22

Table 1 Daily Value (DV) Percentage - recommended intakes of nutrients for adults and
children four or more years of age

Graph 1 Nutritional percentage graph

Soy sauce as a "good" source of protein. The protein density of soy sauce is actually greater
than the protein density of animal foods like lamb, and fish like salmon. There is 10.51 g
amount of Protein in 100 g, grams portion amount of Soy sauce made from soy (tamari).
Proteins play an impressive role in our body. Proteins form the defense mechanism and
protect us from infections and disease. Without proteins our muscles would not move, our
eyes would not see and our blood would not clot. So, to think that protein is merely good to
build our muscles is a huge understatement. Also it is good to remind ourselves that protein is
found not only in the meat, but also in milk, legumes, eggs, grains and vegetables.

This food is very low in saturated fat and cholesterol. Medical research has revealed many
health-promoting effects of soy foods, including cholesterol reduction and many more. Soy is
naturally cholesterol-free and low in saturated fat. Many companies and institutions are
looking into making and promoting soy foods.It is also containing many different types of
antioxidants which means it is a good source of the mineral antioxidant such as
manganese, phenolic acids including vanillic, syringic, coumaric, and ferulic acid. In terms of
its antioxidant benefits, soy sauce candecrease formation of hydrogen peroxide in the body.
Natural antioxidants protect our body from damage from free radicals, which our body makes
naturally as it digests food. Free radicals can speed up the aging process, as well as potentially
increasing your risk of developing heart disease or cancer.

It is also a good source of Riboflavin, also called vitamin B2. There is 0.15 mg amount of
Riboflavin, in 100 g, grams portion amount of soy sauce made from soy (tamari). Among
many different roles in the body, the role of vitamin is it allows for wounds to heel faster.
Research during the last decade made this rather unassuming vitamin very interesting for
migraine sufferers as it showed to reduce sensitivity to painful stimuli and exert anti-
inflammatory effect.

Soy sauce contain 0.2 mg amount of Vitamin B6 in 100 g, grams portion amount of it. This
vitamin is important for metabolism of carbohydrates, amino acids and fats. B6 is also
necessary for vitamin B3 formation and synthesis of neurotransmitters. B6 is known to relieve
premenstrual symptoms and reduce morning sickness. It can be beneficial in the treatment of
anaemia as it is involved in the production of red blood cells. The most significant sources of
Vitamin B6 are animal proteins, starchy vegetables (potatoes), bananas, avocados, walnuts,
peanuts, legumes.

There is 212 mg amount of Potassium, K in 100 g, grams portion amount of Soy sauce made
from soy (tamari).Potassium is a major mineral, and as oppose to sodium, it is a primary
mineral found largely inside of the body cells. It is among the main electrolytes and plays an
important role in maintaining fluid balance. Potassium mineral is crucial for muscle
contraction, nerve conduction as well as providing acidalkaline balance in the body.
Potassium is involved in a health blood pressure and heart beat as it has been shown that low
intake of potassium via diet plays role in developing high blood pressure and sufficient intake
of dietary potassium seems to prevent and reverse high blood pressure, providing there is no
other underlying medical issue. Deficiency in potassium can present in many different ways,
including weak muscles, increased blood pressure, and irregular heartbeat.

Health Effect

Soy is definitely one of the most controversial foods in the world. Thousands of studies
about soy malnutrition, digestive distress, immune system breakdown, thyroid dysfunction,
cognitive decline, reproductive disorders and infertility, even cancer and heart disease. How
could something that sounds so healthful actually be dangerous?

If we take the time to look into the actual science, one of the primary reasons for you to avoid
soy is that more than 90 percent of soybeans grown in the United States are genetically
modified. Since the introduction of genetically engineered foods in 1996, they had an upsurge
in low birth weight babies, infertility, and other problems in the United States, and animal
studies have shown devastating effects from genetically engineered soy including allergies,
sterility, birth defects, and offspring death rates up to five times higher than normal.

Besides, soybean crops are heavily sprayed with chemical herbicides which have found to be
carcinogenic, such glyphosate, according to the French team of researchers. Soy produced in
the U.S. are also sprayed with the herbicide Roundup, which may be associated with adverse
effects on health.

Therefore, if we are going to consume soy, it is least harmful in its fermented state. Foods like
tempeh, miso and soy sauce have some health promoting properties and many of the harmful
anti-nutrients are fermented out. These are fine in moderation. Although soy sauce is one of
the fermented food that is less harmful to health but be wary because many varieties on the
market today are made artificially using a chemical process. The one which is properly
fermented and organic which traditionally made by fermenting soybeans, salt and enzymes is
the good and beneficial soy sauce.

Bad Effect Of Soy Sauce On Human Health

High salt content is perhaps the most common individual concern when they take the soy
sauce. Technically in this case, high salt means high in sodium and the sodium can increase
blood pressure in sodium-sensitive individuals when consumed in excessive amounts. Since
one tablespoon of soy sauce typically contains about 1,000 milligrams of sodium which
means it is 50 percent less sodium from the recommended limit for sodium intake in one day.

Substituting naturally brewed soy sauce for table salt in foods did not lower the taste intensity
of the food, despite the fact that the total sodium content was reduced. However, as a high-
sodium food, soy sauce might be expected to be associated with the increased of high blood
pressure of a person.

It is proved by the fact that was reported on 2011 in the Journal of Forensic and Legal
Medicine describes the case of a 55-year-old woman diagnosed with depression. She died
after attempted suicide by drinking "a large quantity of shoyu (Japanese soy sauce)," doctors
wrote.

Besides, there are some industries that use enzyme glutamate as a reactor in the production of
soy sauce. During rapid hydrolysis that uses the enzyme glutamase, large amounts of an
unnatural form of glutamic acid will be created that closely resembles like the one found in
MSG. Therefore, this kind of soy sauce is not very beneficial to human health. It is in contrast
with the production of genuine old-fashioned soy sauce uses the enzyme glutaminase to
form naturally occurring glutamic acid.

Other undesirables that appear during chemical hydrolysis are levulinic and formic acids,
instead of beneficial lactic acid, and the gas produces dimethyl sulfide, hydrogen sulfide and
furfurol from the amino acid methionine. The hydrolysis process also results in total
destruction of the beneficial soy and essential amino acid tryptophan.

Modern soy sauces may also contain dangerous levels of chemicals known as
chloropropanols, which are produced when soy sauce production is sped up using acid
hydroxylation methods. In Great Britain, back in 2001, nearly 25 percent of commercial soy
sauces were found to contain dangerous levels of these chemicals, and the products were
recalled.

The Australia New Zealand Food Authority also recalled commercial soy sauces for this
reason. No recalls occurred in the United States but because most of the modern companies
use some form of this method and exercise less than-perfect quality control, the safety of
commercial soy sauces cannot be assured.

Researchers have also found furanones in commercial soy sauce which is mutagenic to
bacteria and cause DNA damage in lab tests. Salsolinol, a neurotoxin linked to DNA damage
and chromosomal aberrations, Parkinsons disease and cancer also has been identified in soy
sauce.

In addition, ethyl carbamate which been linked to increase the risk of certain types of cancer
is also found in commercial samples of soy sauce, miso and some alcoholic beverages.
Surprisingly, soy sauce contain high concentration observed which is 73 mcg per kg
compared to the tiny amount of 7.9 mcg per kg found in miso.

Moreover, soy sauce also contains a high content of the amino acid tyramine, a potent
precursor of mutagens produced by nitrites. The tyramine content makes this product
unsuitable for people taking monoamine oxidase inhibitors (MAOI) drugs, which are
commonly prescribed for depression, migraines and high blood pressure. The best known
tyramine rich foods are aged cheeses, red wines, smoked and pickled herring and beer. Eating
any of these foods including tyramine rich soy sauce while taking MAOI drugs also can bring
on a high blood pressure accompanied by severe headache, palpitations and nausea.

Furthermore, soy sauce also considered as the type of food that have major food allergens in
the United States. Persons with known or suspected soy allergy should consult with a
healthcare provider before making a decision about soy sauce in their meal plan.

Unlike many other soy products, soy sauce does not contain certain antioxidants known as
isoflavones, but the level of antioxidants in soy sauce is still so high that it is often viewed or
mistaken, as healthy. Luckily, after much stricter regulations on chemical used and the
relatively fresh knowledge of the dangers associated with high salt-contents of soy sauce,
many industries employed several kinds of low-sodium soy sauces with free of dangerous
chemicals.
References
The history of SOY SAUCE | SOYSAUCE INFORMATION CENTER. (n.d.). Retrieved
February 18, 2017, from https://www.soysauce.or.jp/en/history/index.htm

Soy Sauce. (n.d.). Retrieved February 18, 2017, from

http://www.kikkomanusa.com/homecooks/products/products_hc_details.php.