| 摘要 |
PURPOSE:To reduce the content of salt without deteriorating the salty taste of a soy sauce, by adding potassium chloride to the low salt soy sauce to increase the salty taste, and adding calcium chloride and/or magnesium chloride to neutralize the bitterness unique to the potassium chloride. CONSTITUTION:A low salt soy sauce prepared by adding 30wt% or less salty taste component consisting of 100pts.wt. mixture of 80-30wt% sodium chloride with 20-70wt% potassium chloride and 0.2-1pt.wt. calcium chloride and/or magnesium chloride to the low salt soy sauce. The potassium chloride is added to the low salt soy sauce to increase the salty taste, and calcium chloride or magnesium chlordie or both are added thereto to neutralize the bitterness unique to the potassium chloride. The potassium chloride, calcium chloride and magnesium chloride promote the extracorporeal excretion of the sodium chloride and have good influences on pateints with hypertension, hydrosarcca, etc. The content of the common salt in the low salt soy sauce is reduced to 50wt% or less of that in the general soy sauce, but the salty taste is equal to that of the general soy sauce and a satisfiable taste. |
