Salsa di soia (soy sauce)
Descrizione
• Condimento fermentato ottenuto tradizionalmente da soia e frumento tostato (koji con Aspergillus oryzae/sojae), poi maturato in salamoia (moromi) con lieviti e batteri lattici.
• Alternative “rapide”: idrolisi acida/enzimatica di proteine vegetali (HVP) e successivo blending (profilo aromatico meno complesso).
• Colore bruno-rossastro, sapore salato–umami con note tostato–caramellate; pH tipico ~4,7–5,2.
Valore calorico (per 100 g di prodotto)
• ~50–80 kcal/100 g (in base ai solidi).
• Indicativo: proteine ~6–9 g, carboidrati ~3–6 g, grassi ~0 g; sale (NaCl) tipicamente 14–18% (versioni ridotto sale ~7–12%).
Principali sostanze contenute
• Acqua, NaCl, aminoacidi liberi (es. glutammato), peptidi, zuccheri (glucosio, maltosio), acidi organici (lattico, acetico), etanolo (<2%).
• Prodotti di Maillard (melanoidine) → colore/corpo.
• Volatili: HEMF, HDMF (caramello/fruttato), sotolone, mettionale.
• Marcatori qualità: TN (azoto totale), AN (azoto amminico), AN/TN, colore (Lab*), sale, pH.
Processo di produzione
• Koji: soia + frumento tostato inoculati con Aspergillus → sviluppo proteasi/amilasi.
• Moromi: miscelazione con salamoia (≈18–20% NaCl) → fermentazione mista (Z. rouxii, T. halophilus) per 6–12 mesi.
• Pressatura/filtrazione → eventuale pastorizzazione → maturazione e imbottigliamento.
• Variante HVP: idrolisi acida, neutralizzazione, deodorazione, eventuale caramello; controllo 3-MCPD.
Proprietà sensoriali e tecnologiche
• Forte umami (aminoacidi/nucleotidi), contributo a colore e browning in cottura.
• Alta salinità: effetto conservante e miglior WHC in marinate.
• Buona solubilità; arrotonda il gusto in emulsioni e salse.
Impieghi alimentari
• Dipping, stir-fry, marinature/glasse, brodi/zuppe e legumi, pickling.
• Dosaggi tipici: 1–5% sul finito o q.b. in cucina; calibrare sale/colore con prove pilota.
Nutrizione e salute
• Sodio elevato: preferire versioni low-salt o diluire/ bilanciare in ricetta.
• Possibili amine biogene (istamina/tiamina) da fermentazione: attenzione ai sensibili.
• Glutine: presente nelle shoyu con frumento; tamari spesso senza glutine (verificare etichetta).
• Evitare claim non autorizzati.
Profilo dei grassi
• Grassi trascurabili; SFA/MUFA/PUFA solo in tracce, impatto nutrizionale irrilevante.
Qualità e specifiche (temi tipici)
• Sale, pH, TN/AN e AN/TN, °Brix/solidi, colore (Lab*), HEMF/HDMF, etanolo.
• Microbiologia: assenza patogeni; controllo di lieviti/batteri alofili.
• Per HVP/blend: limiti 3-MCPD e conservanti (benzoato/sorbato) ove usati.
Conservazione e shelf-life
• Stabile a T ambiente grazie al sale; meglio al riparo da luce/calore.
• Dopo apertura: chiusura ermetica; refrigerazione consigliata per aroma/colore.
• Shelf-life tipica 12–24 mesi; applicare FIFO.
Allergeni e sicurezza
• Soia = allergene maggiore UE; grano/glutine nelle versioni con frumento.
• Possibili solfiti/caramello in alcuni prodotti (dichiarare se presenti).
• Gestione HACCP con CCP su igiene, allergeni e confezionamento.
Funzioni INCI in cosmesi
• Ingredienti correlati: Hydrolyzed Soy Protein, Soy Amino Acids, Lecithin (ruoli: umettante, condizionante/emulsionante). Valutare odore/colore.
Troubleshooting
• Eccesso di salato: diluire o usare low-salt; bilanciare con dolce/acido.
• Torbidità/precipitati: complessi proteici/ossidazioni → filtrazione e protezione da O₂/luce.
• Note “chimiche” (HVP): preferire fermentata naturalmente; controllare 3-MCPD.
• Variazioni di colore: severità termica/ossigeno → ridurre T/tempo, migliorare barriera.
Sostenibilità e filiera
• Fermentazioni con reflui a BOD/COD elevati: gestione e trattamento dedicati.
• Imballaggi riciclabili e tracciabilità completa sotto GMP/HACCP.
• Valorizzazione sottoprodotti e ottimizzazione energetica (ambienti di fermentazione/koji).
Conclusione
La salsa di soia apporta umami, colore e complessità. Scelta del processo (fermentazione naturale vs HVP), controllo di sale/pH e corretta conservazione garantiscono risultati stabili e di qualità.
Mini-glossario
• NaCl — cloruro di sodio: salinità, conservazione, struttura.
• TN/AN — total nitrogen / amino nitrogen: più AN/TN = maggiore umami.
• HEMF/HDMF — furani aromatici “caramello” tipici della salsa di soia.
• HVP — hydrolyzed vegetable protein: idrolizzato proteico; rapido ma meno complesso; sorvegliare 3-MCPD.
• 3-MCPD — 3-monocloropropano-1,2-diolo: contaminante di processo; soggetto a limiti.
• SFA — grassi saturi: da moderare; in salsa di soia sono tracce.
• MUFA — grassi monoinsaturi (es. oleico): generalmente neutrali/favorevoli; qui tracce.
• PUFA — grassi polinsaturi (n-6/n-3): benefici se bilanciati; qui tracce.
• GMP/HACCP — good manufacturing practice / hazard analysis and critical control points: quadri igienico-preventivi con CCP definiti.
• BOD/COD — domanda biochimica/chimica di ossigeno: indicatori del carico organico dei reflui.
• FIFO — first in, first out: rotazione scorte che usa prima i lotti più vecchi.
Soia studi
Bibliografia_______________________________________________________________
Orts A, Revilla E, Rodriguez-Morgado B, Castaño A, Tejada M, Parrado J, García-Quintanilla A. Protease technology for obtaining a soy pulp extract enriched in bioactive compounds: isoflavones and peptides Heliyon. 2019 Jun 22;5(6):e01958. doi: 10.1016/j.heliyon.2019.e01958.
Abstract. This work presents a new bioprocess process for the extraction of bioactive components from soy pulp by-product (okara) using an enzymatic technology that was compared to a conventional water extraction. Okara is rich in fiber, fat, protein, and bioactive compounds such as isoflavones but its low solubility hampers the use in food and fertilizer industry. After the enzymatic attack with endoproteases half of the original insoluble proteins were converted into soluble peptides. Linked to this process occured the solubilization of isoflavones trapped in the insoluble protein matrix. We were able to extract up to 62.5% of the total isoflavones content, specially aglycones, the more bioactive isoflavone forms, whose values rose 9.12 times. This was probably due to the increased solubilization and interconversion from the original isoflavones. In conclusion, our process resulted in the formulation of a new functional product rich in aglycones and bioactive peptides with higher antioxidant potency than the original source. Therefore, we propose that the enzymatic extraction of okara bioactive compounds is an advantageous tool to replace conventional extraction.
González Cañete N, Durán Agüero S. Soya isoflavones and evidences on cardiovascular protection. Nutr Hosp. 2014 Jun 1;29(6):1271-82. doi: 10.3305/nh.2014.29.6.7047. Spanish.
Roccisano D, Henneberg M, Saniotis A. A possible cause of Alzheimer's dementia - industrial soy foods. Med Hypotheses. 2014 Mar;82(3):250-4. doi: 10.1016/j.mehy.2013.11.033. Epub 2013 Dec 7.
Seeley AD, Jacobs KA, Signorile JF. Acute Soy Supplementation Improves 20-km Time Trial Performance, Power, and Speed. Med Sci Sports Exerc. 2020 Jan;52(1):170-177. doi: 10.1249/MSS.0000000000002102.
Abstract. Introduction: Isoflavones, a chemical class of phytoestrogens found in soybeans and soy products, may have biological functions similar to estradiol. After binding with ERβ or perhaps independently of estrogen receptors, isoflavones may augment vascular endothelial relaxation, contributing to improved limb blood flow. Purpose: To determine if acute fermented soy extract supplementation influences 20-km time trial cycling performance and cardiac hemodynamics compared with a placebo. Methods: Subjects included 25 cyclists and triathletes (31 ± 8 yr, V˙O2peak: 55.1 ± 8.4 mL·kg·min). Each subject completed a V˙O2peak assessment, familiarization, and two 20-km time trials in randomized order after ingestion of a fermented soy extract supplement or placebo. The fermented soy extract consisted of 30 g powdered supplement in 16 fl. ounces of water. The placebo contained the same quantities of organic cocoa powder and water. Each trial consisted of 60 min of rest, 30 min at 55% Wpeak, and a self-paced 20-km time trial. Results: Soy supplementation elicited a faster time to 20-km completion (-0.22 ± 0.51 min; -13 s), lower average HR (-5 ± 7 bpm), and significantly greater power (7 ± 3 W) and speed (0.42 ± 0.16 km·h) during the last 5 km of the time trial compared with placebo. Analysis of the results by relative fitness level (<57 vs ≥ 57 mL⋅kg⋅min) indicated that those with a higher level of fitness reaped the largest performance improvement alongside a reduced HR (-5 ± 7 bpm). Conclusions: Ingestion of a fermented soy extract supplement improved sprint-distance performance through improvements in both power and speed. For those with great aerobic fitness, soy supplementation may help to decrease cardiac demand alongside performance improvement.
Sedaghat A, Shahbazian H, Rezazadeh A, Haidari F, Jahanshahi A, Mahmoud Latifi S, Shirbeigi E. The effect of soy nut on serum total antioxidant, endothelial function and cardiovascular risk factors in patients with type 2 diabetes. Diabetes Metab Syndr. 2019 Mar - Apr;13(2):1387-1391. doi: 10.1016/j.dsx.2019.01.057
Nachvak SM, Moradi S, Anjom-Shoae J, Rahmani J, Nasiri M, Maleki V, Sadeghi O. Soy, Soy Isoflavones, and Protein Intake in Relation to Mortality from All Causes, Cancers, and Cardiovascular Diseases: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies J Acad Nutr Diet. 2019 Jul 2. pii: S2212-2672(19)30362-4. doi: 10.1016/j.jand.2019.04.011
Woo HW, Kim MK, Lee YH, Shin DH, Shin MH, Choi BY. Habitual consumption of soy protein and isoflavones and risk of metabolic syndrome in adults ≥ 40 years old: a prospective analysis of the Korean Multi-Rural Communities Cohort Study (MRCohort). Eur J Nutr. 2019 Oct;58(7):2835-2850. doi: 10.1007/s00394-018-1833-8.
Abstract. Purpose: Although considerable attention has been paid to the potential benefits of soy protein and isoflavones for preventing metabolic syndrome (MetS) and its components, findings linking habitual consumption of these factors to MetS are limited. This study aimed to evaluate the association of MetS incidence with habitual intake of soy protein/isoflavones among Korean men and women aged ≥ 40 years old who did not have MetS at baseline (n = 5509; 2204 men and 3305 women). Methods: Dietary intake of soy protein/isoflavones at baseline and average consumption during follow-up were used. Results: A significant inverse association between dietary intake and incidence of MetS was found in women (incidence rate ratios, IRR = 0.60, 95% CI = 0.46-0.78, P for trend = 0.0094 for the highest quintile of average soy protein intake compared with the lowest quintile; IRR = 0.57, 95% CI = 0.44-0.74, P for trend = 0.0048 for the highest quintile of average isoflavones intake compared with the lowest quintile). A tendency towards an inverse association was also found in men, although it was not significant for the highest quintile (IRR = 0.80, 95% CI = 0.58-1.11, P for trend = 0.9759, comparing the lowest to the highest quintile of average soy protein intake; IRR = 0.73, 95% CI = 0.53-1.01, P for trend = 0.8956, comparing the lowest to the highest quintile of average isoflavones intake). In terms of individual abnormalities, a significant inverse association was found between soy protein and isoflavones and the incidence of low-high-density lipoprotein cholesterol in both men and women. Abdominal obesity and elevated blood pressure were inversely related to soy protein/isoflavones only in women, and an inverse association of elevated triglyceride appeared only in men. Conclusion: Our findings suggest that habitual intake of soy protein and isoflavones is inversely associated with the risk of MetS and its components. There is likely to be a reverse J-shaped association of average intake with MetS.
