soy sauce LOW-PH SOY SAUCE By www.freepatentsonline.com Published On :: Thu, 22 Jun 2017 08:00:00 EDT The object of the present invention is to provide a soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste. The soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste can be obtained by adjusting the ethyl lactate concentration per 1 w/v % of total nitrogen concentration in the soy sauce to 20 ppm or more. Full Article
soy sauce Rapid detection of quality of Japanese fermented soy sauce using near-infrared spectroscopy By feeds.rsc.org Published On :: Anal. Methods, 2020, Advance ArticleDOI: 10.1039/D0AY00521E, PaperShuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama, Jie Yu ChenThe application of NIR spectroscopy has great potential as an alternative quality control method, which provides a robust model for routinely estimating the final quality of soy sauce production rapidly and economically.To cite this article before page numbers are assigned, use the DOI form of citation above.The content of this RSS Feed (c) The Royal Society of Chemistry Full Article
