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US 10,092,027 B2Granted
Low-pH soy sauce
AssigneeKikkoman Corporation
InventorsHiroki Umezawa, Takanobu Owaki
Life of this patent
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Abstract
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.
Claims4
A soy sauce, comprising from 20 ppm to 50 ppm of ethyl lactate per 1 w/v % of total nitrogen concentration in the soy sauce and having a pH of more than 4.2 to less than 4.6.
Dependencies are inferred from the claim text.