Pasteurization and packaging

The refined, raw soy sauce is usually heat pasteurized, either in bulk or, more commonly, in a plate-type heat exchange system (at 70°C to 80°C). Flash pasteurization at 115°C or higher for three to five seconds may also be used.

Table 12.4. Concentration of important flavor compounds in shoyu1

Compound

Concentration (ppm)

Compound

Concentration (ppm)

Alcohols

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