PREPARATION OF LOW-SODIUM CHLORIDE-CONTAINING SOY-SAUCE USING AMINO-ACID BASED SALTINESS ENHANCERS

Authors
SEGAWA D NAKAMURA K KURAMITSU R MURAMATSU S SANO Y UZUKA Y TAMURA M OKAI H
Citation
D. Segawa et al., PREPARATION OF LOW-SODIUM CHLORIDE-CONTAINING SOY-SAUCE USING AMINO-ACID BASED SALTINESS ENHANCERS, Bioscience, biotechnology, and biochemistry, 59(1), 1995, pp. 35-39
Citations number
9
Categorie Soggetti
Biology,Agriculture,"Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Bioscience, biotechnology, and biochemistry → ACNP
ISSN journal
09168451
Volume
59
Issue
1
Year of publication
1995
Pages
35 - 39
Database
ISI
SICI code
0916-8451(1995)59:1<35:POLCSU>2.0.ZU;2-M
Abstract
To establish the usefulness of amino acid based saltiness enhancers, s oy sauce containing a basic amino acid, glycine ethyl ester hydrochlor ide, or taurine was prepared. The enhancer-added soy sauce produced th e same level of saltiness as that of normal soy sauce, although it con tained only 4.6% NaCl. Taste quality of these samples was superior to that of low sodium chloride containing soy sauces that contain convent ional saltiness enhancers, such as KCl, MgCl2, MnCl2, and others.