Changes of Components and Behavior of Water Sorption during Spray Drying of Soy Sauce

Abstract

During spray drying of fermented soy sauce most of the components remained but Lys, His, Met, and Gly decreased more than Asp, Pro, and Leu. On the other hand xylose and arabinose decreased more than other sugars. Organic acid, sodium chloride and polyol did not decrease.
Hygroscopic components in powdered soy sauce were studied by multiple correlation analysis and by fractionation with ion exchange resin.
Many kinds of hygroscopic components in powdered soy sauce such as glucose, lactate and so on existed, while those of nitrogen compounds and color components were remarkably influenced. Equilibrium moisture contents of cation fraction in soy sauce were much more than anion and neutral fractions by ion exchange resins. The relation between broad-line NMR spectra and water contents in powdered soy sauce were studied.
This result suggested that the bound state of water changed at low moisture content in powdered soy sauce from 1.5 to 3.5% moisture level.