| 摘要 |
PURPOSE:To easily produce a deep-colored soy sauce having desired color density without using caramel and synthetic colorant, by adding a sugar and an organic acid or its salt to soy sauce and heating the mixture. CONSTITUTION:Soy sauce is added with a sugar and an organic acid or its salt and the mixture is heat-treated to obtain the objective soy sauce. If the heat-treatment temperature is too low, the coloring effect is insufficient and too high temperature causes various adverse effects such as bitter taste and scorch smell of the product and formation of precipitate, etc. Accordingly, the standard heat-treatment condition is fixed to about 120 deg.C for 5-15min. The treatment time is shortened when the temperature is higher than 120 deg.C and the time is elongated at a lower temperature according to the color to be attained. The deep-colored soy sauce produced by this process can be used as it is or as a powdery deep-colored soy sauce after pulverization for the coloring of food such as rice cracker or seasoning such as broth. |
