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Dietary Influence
Fermentation and Its Dietary Influence
The history of the soy bean is said to date back over 4,000 years when
it was first domesticated from wild beans by the Chinese. Its use as
food, however, is believed to have taken hold with the advent of
fermentation techniques, sometime during the Chou Dynasty (1134-246 BC)
because in its natural state, soy is a poorly digestible grain.
Evidence of its poor digestibility can be seen in its components. Soy
contains anti-nutrients called” trypsin inhibitors” which block the
action of certain digestive enzymes and can lead to health problems
through poor digestion and absorption of nutrients. Soy also contains
phytic acid which blocks the absorption of minerals such as calcium,
magnesium, iron and zinc. Remarkably, fermentation breaks down and
inactivates these anti-nutrients through the varying enzymes secreted
by the Koji starter used in the process. So, it makes sense that soy
consumption gained popularity only after ways were found to make soy
digestible.
Koji fermentation is thought to have made its entry into Japan with the
importation of Buddhism around 540 AD. By 701 AD, we find the earliest
references to miso, Japan’s traditional fermented soy bean paste used
to make soup. Fermented soy products such as miso and soy sauce became
a staple in the Japanese diet during the Heian Era (794-1192 AD) as
Buddhism took hold all across the country.
As Koji fermented foods became a staple in the Japanese diet,
more and more research went into finding the ideal strain of Koji for
specific products. For example, a strain called aspergillus oryzae is
best suited for making soy bean paste (miso), while aspergillus awamori
is better suited for producing alcoholic beverages. More importantly,
methods were improved to control the types of microbes present during
the fermentation. By culturing strains of Koji to control the other
types of bacteria that otherwise invade the fermentation process, the
Japanese found a way to obtain consistent quality in their fermented
products. The Japanese also thought to incubate the Koji on individual
pieces of rice rather than on clumps of grain which allowed further
control over the process. Even today, many Asian countries such as
China, Malaysia and the Philippines ferment foods with Koji; however,
Japan is the only country to use such precision in their fermentation
techniques and as a result has the richest fermentation culture of all
Asian countries.
Koji fermentation requires a compound referred to as the
“starter Koji” which multiplies during fermentation. Originally, only a
handful of artisans were given authorization to produce Koji starter.
During the Muromachi Era (1338 to 1573 AD), the Japanese government
decided to create a select group called the Kojiza. The members of this
group were permitted to make Koji starter which was then, used for
making sake (rice wine, pronounced sahkeh). Sake was an important part
of religious rituals, and the government sought to control illegal
production in this fashion. Until 200 years ago, only two artisans from
this group, both from the Kyoto area, carried on the trade secrets of
making Koji. One of those companies, Shiroku, continues the tradition
of excellence to reproduce strains of Koji that have remained unchanged
over centuries. AglyMax is made with Koji starter from Shiroku, and is
one of the reasons for AglyMax’s consistent quality and superior
safety.
We often think of Louis Pasteur as the founding father of
fermentation with his discovery of fermentation by yeast in 1854. Yet
fermentation by Koji was already thoroughly studied and understood over
300 years prior to that time. We might even say that Koji fermentation
was the earliest form of biotechnology. And now, Koji fermentation is
contributing to better health solutions in the form of AglyMax.
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| Clinically Proven. |
| Effisoy with Aglymax is clinically proven relief for the uncomfortable symptoms of menopause. |
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