SOY SAUCE COMPOSITION

Abstract

A sodium-free soy sauce having a taste similar to traditional soy sauce that has potassium chloride (KC1), glutamic acid, soybean, caramel coloring, and corn or wheat.

Claims

1. A soy sauce, the composition being free of sodium (NaCl).

2. The soy sauce according to claim 1, wherein said composition further comprises potassium chloride (KCl), glutamic acid, soybean, caramel coloring, and corn or wheat.

3. The soy sauce composition according to claim 1, wherein the composition comprises a range of 8 wt % to 12 wt % of potassium chloride; 0.03 wt % to 0.05 wt % of glutamic acid, 48 wt % to 60.5 wt % of soybean extract, 20 wt % to 25 wt % of corn or wheat, 1.6 wt % to 2.4 wt % of dye caramel and water q.s.

4. The soy sauce composition according to claim 3, wherein the composition comprises 10 wt % of potassium chloride; 0.04 wt % of glutamic acid, 60% of soybean extract, 25 wt % of corn or wheat, 2 wt % of caramel dye and water q.s.

5. (canceled)

Description

DETAILED DESCRIPTION OF THE INVENTION

[0013] It is an object of the present invention to provide a sodium-free soy sauce having a similar flavor to traditional soy sauce. Therefore, the intent of reducing the sodium presence in the formulation consists of not using sodium in the brine and, at the same time, being able to interrupt the fermentation process.

[0014] Therefore, the present invention has focused on the replacement of NaCl by KCl in its composition. For this purpose, the substitution is made in the proportion of 1 part KCl instead of 1 part KCl of the formulation.

[0015] It is known that the presence of sodium in the soy sauce occurs as a function of its addition in the brine step and in any of the subsequent production steps, but mainly at the fermentation termination step. In the process of the present invention, the KCl has developed the same paper, stopping the fermentation. The amount of KCl added to the composition is in the range of 8.0% to 12.0 wt %, preferably 10.0 wt %.

[0016] However, it is known that KCl provides a bitter taste characteristic. To mask this undesirable flavor, high purity glutamic acid in the proportion of 0.03% to 0.05 wt %, preferably 0.04% was added to the soy sauce.

Preferred Embodiment of the Invention

[0017] We present below 3 compositions, by way of example and not limiting way, that make up the scope of the invention.

EXAMPLE 1

[0018]

TABLE-US-00001 Component WT % Soybean Extract 48 Corn/Wheat 20 Caramel coloring 1.6 Potassium Chloride 8 Glutamic Acid 0.032 Water (q.s.) 22.37

EXAMPLE 2

[0019]

TABLE-US-00002 Component WT % Soybean Extract 60 Corn/Wheat 25 Caramel coloring 2 Potassium Chloride 10 Glutamic Acid 0.04 Water (q.s.) 2.96

EXAMPLE 3

[0020]

TABLE-US-00003 Component WT % Soybean Extract 60.5 Corn/Wheat 25 Caramel coloring 2.4 Potassium Chloride 12 Glutamic Acid 0.05 Water

[0021] It may be seen that the soy sauce of the present invention has a concentration of soybean extract in the range of 48% to 60%, preferably 60%, while other soy sauces has a concentration about 20 to 50% soybean extract.

[0022] To prove the taste quality of the present invention product, a sensory test was performed with 2 types of soy sauces used worldwide: traditional and light, whereas the salt reduction (NaCl) in the light product compared to the traditional one is 40%, i.e. from 27 wt % to 16 wt % of NaCl. This test was performed in order to check the taste in relation to the presence of salt compared to the salt-free soy sauce of the present invention.

[0023] For this purpose, the following method was used to evaluate the taste quality in relation to the presence of salt:

[0024] : mild salty taste;

[0025] +: moderate salty taste; and

[0026] ++: strong salty taste.

[0027] The results are shown in Table 1 below.

TABLE-US-00004 TABLE 1 Sensory test to verify the taste in relation to the presence of salt TABLE 2 Sensory test results (presence or absence Item Salt Quantity of Control NaCl KCl bitter taste) Observations Comparative 649 mg/ 0 mg/10 ml ++ Strong salty taste Example 10 ml due to the presence 1 of salt and alcohol. Taste reference of traditional soy sauce. Comparative 373 mg/ 0 mg/10 ml + Strong salty taste Example 10 ml but less intense 2 when compared to example 1. Taste reference of light soy sauce. Present 0 mg/ 263 mg/10 Excellent soy taste, invention 10 ml ml with a mild salty taste when compared to traditional sauce.

[0028] According to the results of the sensory test of table 1, it was proved that the absence of salt did not affect the flavor of the product. In addition, the bitter taste of KCl in the soy sauce of the present invention was significantly reduced as a function of the addition of glutamic acid. Therefore, it is concluded that the present invention is advantageous as a product actually being zero sodium compared to traditional and low salt soy sauces.