On the Making of Low Salt Tamari

Study on the reduction of salt concentratiion in fermented food Part IX

Abstract

The characteristics of the components were investigated during ripening of low salt tamari (0-9%) prepared by adding ethyl alcohol (2-8% V/W). (1) The pH value and total sugar content were reduced, whereas acidity was increased with decreasing salt concentration to less than 4.5% level. The quality of low salt tamari containing less than 4.5% salt was different remarkably from that of conventional tamari. (2) Solublization and hydrolysis of soybean protein were promoted and free amino acids in tamari were increased by decreasing salt concentration. (3) The formation of color in tamari was not affected by salt concentration, but by ethyl alcohol which showed a tendency to promote the browing slightly. (4) Low salt tamari of less than 4.5% salt contained considerably rich ethyl acetate flavour resulting in lower organoleptic evaluation. However, addition of ethyl alcohol to a conventional tamari in 2% concentration or to low salt tamari containing salt more than 9% was effective to improve the flavour and also, effective to make low salt tamari. (5) From the results mentioned above, 9% salt, as a minimum limit concentration might be suitable for making low salt tamari.