Black Soybean, Fermented
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Black Soybean, Fermented
Latin:
Semen Sojae Praeparatum
Origin:
Made by the fermentation of boiled black soybean, Glycine max (L.) Merrill, a plant belonging to the Leguminosae family. To prepare it, soybeans are partially decomposed, then dried and sometimes salted. As a condiment, salted fermented black soybean is used; as an herb, the tasteless fermented soybean is used.
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Cultivation of soybean dates back to over 3,000 years ago in China. Ancient Chinese books have many references to the use of soybean products. The predecessor of fermented black soybean probably originated in China as a salt-fermented food called jiang (sauce), sometime during the Chou dynasty (722- 481 B.C.). At first, the term referred to any protein-rich animal food that was preserved with salt. The substitution of soybeans for meat and fish as the basic protein of jiang was first described in the Chimin Yaushu (535-550 AD) which is the oldest agricultural encyclopedia in the world. From the book's description, it appears that fermented soybean foods had been prepared several centuries before.
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Fermented black soybean is one of the most perfect foods. First, because of the fermented soybeans, it is rich in easily assimilated high-quality protein. Second, it is commonly taken during meals because it aids the assimilation of other foods. This is because unpasteurized fermented black soybean contains natural digestive enzymes, lactic acid bacteria (lactobacillus), salt-resistant yeasts, and healthful organisms found in the ingredients used to make it.
The best-quality fermented black soybean is fermented over several years. This supports the breakdown of complex carbohydrates, proteins, and fats into smaller molecules in the large and small intestines. Because enzymes and lactobacilli are live organisms, they die at temperatures over 40 degree Celsius. This means that they are present in only unpasteurized fermented black soybean. It also means that fermented black soybean should never be boiled, rather, the paste should be stirred into the basic broth toward the conclusion of cooking, ideally when the temperature of the liquid is below 40 degree.
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See also Herbs, Herbs for Relieving Exterior Syndromes, Herbs for Dispelling Wind and Heat, Tasteless Fermented Soybean.
Properties:
Pungent, sweet and slightly bitter in flavor, cold (fermented with sweet wormwood [Herba Artemisiae Chinghao] and mulberry leaves) in nature; or pungent in flavor, slightly cold in nature; it is related to the channels of the lung and stomach.
Functions:
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Fermented black soybean is antipyretic (relieves or reduces fever), and diaphoretic (promotes perspiration) to relieve the exterior syndrome; detoxifying, promotes eruption of rash in measles, eliminates restlessness.
Applications:
1. For seasonal febrile disease with high fever and skin rash:
Use 15 g glutinous rehmannia, 20 g fermented soybean with 30 g pig's fat. Boil in 150 ml water until 50 ml is left, and drink at a draught.
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2. For dysentery (inflammation of the intestines):
Use 50 g fermented soybean and a handful of Alli Macrostem bulb cut into small pieces. Boil in 150 ml water for 20 minutes. Drink the decoction twice a day.
Dosage and Administration:
10-15 g.
Used as condiment; the Chinese like to have it as a side dish for taking porridge.
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Store the beans, which are usually sold in bags, away from light in a cool place; they will last indefinitely. Always rinse fermented black beans well before using them to remove excess salt.
Cautions on Use:
Mothers who are nursing should not use black soybean, as it may inhibit lactation.
Soy products and cooked soybeans are very safe at a wide range of consumption. A small percentage of people are allergic to soybeans and if you are one of the lucky ones, you should avoid consuming soy products.
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Certain constituents in soybean are found to interfere with thyroid function. It is not clear at this time what the significance of this is. Soybean contains a compound called phytic acid which can interfere with mineral absorption.
Reference Materials:
'Other Medical Records of Famous Physicians' :
"It is indicated for febrile diseases with headache, chills and fever, miasmic malaria, fidgetiness and tightness in the chest."
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'Compilation of Materia Medica' :
"It induces sweat, expels pathogenic factors from muscles and skin and treats febrile diseases, chills and fever, headache, fidgets, tightness in the chest and insomnia due to vexation."
Toxic or Side Effects:
Modern Researches:
Fermented black soybean contains protein, vitamins B1 and B2. This food can invigorate the stomach to help digestion.
, 百拇医药
Soybean contains valuable constituents, including protein, isoflavones, saponins, and phytosterols. Soy protein provides most of the essential amino acids. It is also low in fat and cholesterol-free.
The isoflavones in soybean, primarily genistein and daidzein, have been well researched by scientists for their antioxidant and phytoestrogenic properties. Saponins enhance immune function and bind to cholesterol to limit its absorption in the intestine.
Phytosterols and other components of soybean have been reported to lower cholesterol levels.
Isoflavones may reduce the risk of hormone-dependent cancers, such as breast and prostate cancer, as well as other cancers. Both animal and human studies have confirmed this., 百拇医药