FURTHER-STUDIES ON THE PREPARATION OF LOW-SODIUM CHLORIDE-CONTAINING SOY-SAUCE BY USING ORNITHYLTAURINE HYDROCHLORIDE AND ITS RELATED-COMPOUNDS

Low sodium chloride-containing soy sauce samples were prepared by addi ng salty peptide and its related compounds to pre-soy sauce, The soy s auce obtained by adding Orn-Tau . HCl was very similar to commercial s oy sauce in that it exhibited unadulterated saltiness and a good relat ive balance between salty and umami tastes, The soy sauce obtained by adding Gly-OEt . HCl exhibited a slightly stronger salty taste, while the one obtained by adding Lys . HCl had a slightly weaker salty taste at high concentrations than commercial soy sauce, The soy sauce obtai ned with added KCl produced a stronger umami taste at all concentratio ns than the commercial type, The influence of ingredients other than N aCl and MSG in soy sauce (amino acids, acids, sugars, and alcohol) on the salty and umami tastes of soy sauce was also studied, In compariso n with the NaCl substituents studied here, these compounds were not as effective for influencing the apparent intensity of the taste of soy sauce when they were individually added.