On the Quality of Soy Sauce Made by Modified Chinese Method of Low Salt-Solid Fermentation

Evaluation by Analytical Data

Abstract

The quality of soy sauces made by Chinese low salt-solid fermentation method was improved by adjusting initial pH ofkojiandmoromito 5.0 with citric acid, and by adding potassium sorbate in 0.07% or 0.1%(w/w) to fermentingmoromi. Chemical qualities of soy sauces obtained were compared to those of soy sauces made by usual method. Soy sauces made in these experiments showed higher concentration or contents in pure extract (18.83-20. 97 W/V%), total nitrogen (1.45-1.54 W/V%), formol nitrogen (1.29W/V%), L-glutamic acid (850-873mg/ 100ml), but lower ethanol contents (5.18-5.94mg/100ml) than those made by usual method. They proved to be of the first-class in Chinese soy sauce standard.