Manufacture of Soy Sauce and Related Products

Soy sauce is one of the most widely consumed products in Asia. In Japan, per capita consumption is more than 10 liters per person per year, or more than 30 g per day. Dozens of different types of soy sauces are manufactured in Asia. In fact, even within the same country, there may be several distinct products, each having their own particular qualities and each made according to specific manufacturing procedures (Table 12-1).

Moreover, quality standards further distinguish one product type from another. For example, in Japan (where the name for soy sauce is shoyu), three shoyu production methods and five types of shoyu products are recog

Table 12.1. Types of soy sauces.

Product

Country

Description

Shoyu

Japan

Five types based on soybean and wheat content

Chiang-yiu

China

Similar to shoyu tamari (mostly soybeans)

Kecap

Indonesia

Two types, manis (sweetened) and asin (salty)

Kicap

Malaysia

Tamari type

Kanjang

Korea

Tamari type

See-iew

Thailand

Two types, sweetened and salty

Toyu mansi

Philippines

Lemon-like flavored

Table 12.2. Compositions of different types of shoyu1.

Product

Total N2 (g/100 ml)

Reducing sugars3 (g/100 ml)

Ethanol (v/v)

pH

Color

Koikuchi

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