| 摘要 |
PURPOSE:To obtain tasty soy sauce having an element of healthy food and increased flavor, by adding ionized calcium to soy sauce. CONSTITUTION:Soy sauce containing 0.001-0.01wt% ionized calcium. The ionized calcium used can be collected from naturally-occurring various raw materials, for example, it is obtained by pulverizing oystershells, extracting active ionized calcium from them and dissolving the active ionized calcium powder in water, to give a high-purity natural calcium ion solution. The content of the ionized calcium in this case is about 0.1wt%, and its pH is about 12-13. Common soy sauce, retained soy sauce, thick soy sauce, thin soy sauce, amino acid soy sauce, half chemical half brewed soy sauce, soy sauce with reduced salt, processed soy sauce, etc., may be cited as the soy sauce used. |
