497959 A7 B7497959 A7 B7
五、發明説明（I 經濟部中央標準局員工消費合作社印製 整造調 原醬 壓油中或有法及 香油釀之食酸 調製此 味在 血醬法法括法涉 ，醬而中之乳 此種有 調， 進從·方方包著有 色之程麴高油 有一含 以的 促何工之即吸 ， 之品過自度醤 含於， 因目 而如加鹽，之驟。油造酵來濃因 ，關劑 去為 .荷，的用法脂步發醬釀發有在者 劑有整 過酵 負議往少方樹之開有為之現即要 整偽調 ，發 鹽建以，之換雜未成做段發等主 調，酵 品常 食之在鹽鹽交煩尚生。一然菌果 酵之發 味異 因鹽，食食子有則而物由雖細結 發言之 調之 長用題量低離要法，合經，等。 之詳鹽 酵等。增少課大減由需方用化母中此滅 時，屬。 發敗鹽之減之用於或都之作子酵醪惟死 油法金法 性腐食齡有要使關 ，，效.素分與之 ，就 醬方鹼方 表因之年而主不。法法有酵低菌後母快 造造之造 代驟%著失為中究析方於受等酸料酵很 製製酸製 之步量隨缺取驟研透種至因糖乳原雜中 於其糖其 本酵重，此·攝步之電一.，醪，油造或酵 關及葡及 日發15知止之酵料，之題醬酸醬釀菌之 傺以用油 為制約周防鹽發原法何問之基由人細性 明域明油使醬景油抑用所為食在代方任的後氨可裝性氣 説領發醤時之背醬以使眾，少行替人但上入的，在鹽嫌 細術本之油劑術按或中如升減進鹽裝，本裝味質。耐及 詳技 劑醬整技 料油 上中，食再等成 、品成非鹽 (請先閱讀背面之注意事項再填寫本頁) 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 497959 A7 B7 ： [ WyulV. Description of the invention (I Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs to prepare and adjust the condiment in the original soy sauce and the flavor of the sour oil. This flavor is covered by the blood sauce method and the milk in the sauce. This kind of tune, Fang Fang Fang Bao colored process, high oil has a content to promote the work of the immediate absorption, the quality is too self-contained, for the sake of the purpose, such as salt, the step. The use of leaven is strong, and the agent is used to make the lotus. The fat step hair sauce is used to make the hair. The main key is to change the miscellaneous hair, and the yeast is often eaten in the salt and salt. It is still alive. The taste of the fungus and the yeast is different from the salt. The amount is low from the main method, combining the classics, etc. Details of salt fermentation, etc. The increase and decrease lessons are greatly reduced by the demander when the mother is destroyed, it belongs to. However, the dead oil method of the golden law rotten food age must be controlled, and the effect. The element is divided, and the sauce side is the main cause of the year and the master is not. The law has yeast and low bacteria. The generation of the sudden loss of% is the analysis of the formula. The amount of steps in the process of making acid and fermenting by the acid fermentation and the lack of extraction are thoroughly researched. The sugar and lactogen are mixed with the original sugar of the sugar. Steps of Electricity I., 醪, oil or yeast fermentation and fermentation of Portuguese and Japanese 15 fats, the problem of soy sauce and fermented fungi is the use of oil as a restriction. The fineness of Mingyu Mingyu makes the soy sauce oil to be used for food. The post-ammonia can be installed in the acting side, and it can be used as a back sauce to make the public more popular. The operation of the oil of the book is as follows: the salt is added to the salt pack, and the taste of this pack is high. Please fill in this page again for this matter) This paper size is applicable to Chinese National Standard (CNS) A4 specification (210X297 mm) 497959 A7 B7: [Wyul
五、發明説明（> ) — —J 誧 pediococcus halophilus與主發酵酵母 Zygosaccharonyces r〇uxii(S酵母），以及所謂之後熱酵母Torulopsis(T 酵母；Torulopsis如今像統合在Candida靥）之活動，而 進行醪之發酵與熟成。關於此種醬油，傺因高濃度食鹽 ，有必要殺死對醪之發酵及熟成産生弊害之各種非耐鹽 性細菌或雜酵母等發酵調整機能，尚未發現有效之可代 替食鹽之原料。依此種加工上的必要性，就現狀而言仍 霈使用大量之食鹽。 發明之掲示 本發明者旨在於解決以上的缺失經由刻.意研究結果， 發現«耱酸的鹼金靥鹽，不但其分子量比食鹽約大4倍 ，如部分或全部取代食鹽時，亦具有醬油所需之發酵調 整功能，在發酵時幾乎不認為異常發酵，而且使用葡糖 酸之鹼金颶鹽所製造之，比較既有者可以改良風味性等 品質，經反復研究，遽而完成本發明。 經濟部中央標準局員工消費合作社印製 (請先閱讀背面之注意事項再填寫本頁) 是以，本發明僳在於提供一種製造醬油時含有葡耱酸 之鹼金靥鹽發酵調整劑，製造醬油時之異常發酵抑制劑 ，單獨混用葡糖酸之鹼金屬鹽或與食鹽併用為特歡之醬 油，以及含有葡糖酸之鹼金屬鹽水溶液，在前發酵步驟 之前添加在醬油麴爲特徵之醬油製造方法。 本發明所使用之葡糖酸鹼金屬鹽包括有葡糖酸，鉀， 葡糖酸鈉等。 本發明之醬油，如以釀造法分類時，則包括有，藉由 微生物酿造之基本釀造方式，加入大豆等植物性蛋白質 -4 一 本紙張尺度適用中國國家標隼（CNS ) A4規格（210X 297公釐） 497959 A7 B7 五、發明説明（3 ) 分別予以酸分解或酵素分解所調整而成之氨基醋液或酵素 處理液等予以發酵及熟成之方法等釀造而成者。又，包 含有成為醤油麴原料之大豆或脱脂大豆等蛋白質原料與 小麥等澱粉原料的混合比例加以改變者，將其研磨成粉 之所謂粉末醬油。 本發明醬油之製造方法，其中葡耱酸鹼金屬鹽之混合 步驟以外之各種步驟則依由常法實施。例如基本釀造方 式，即將大豆原料洗淨浸水後，蒸煮，以及炒製小麥並 研碎，相互混合，加入種麴，予以培養，製造醤油麴。 將添加有此醬油麴與食鹽，»糖酸之驗金屬鹽等添加劑 之水溶液予以混合裝人於釀造原料，使之發酵與熟成。 經壓搾後，加熱，添加酒精，進行退火等而製造。 本發明所用葡糖酸鹸金屬鹽的使用量，與醬油之種類 有差異，依各該籍油之既有原料所用之食鹽用量為基準 ，因應減鹽之程度，將全部或一部分之食鹽用量以»耱 酸之鹼金屬鹽予以代替，並且可視調味之目的而增減。 單獨使用葡糖酸之鹼金屬鹽時，最好對100重量份醤 油麴混合40〜60重量份範圍内之葡糖酸之鹼金颶鹽。 經濟部中央標準局員工消費合作社印製 (請先閲讀背面之注意事項再填寫本頁) 又，如併用葡糖酸之鹼金屬鹽與食鹽時，特別對既有 原料所使用之食鹽用量100重量％，以75重量％以下， 最好為25〜75重量％之葡耱酸之鹼金屬鹽予以代替，即 對1重量份食鹽用量，使用3重量份以下之葡糖酸鹼金 屬鹽，而最好為1/3〜3重量份。如對1重量份食鹽，超 過3重量份之葡糖酸鹼金屬鹽時，刖風味等之官能性評 本紙張尺度適用中國國家標隼（CNS ) /U規格（210X297公釐） 497959 A7 B7 五、發明説明（< ) (請先閱讀背面之注意事項再填寫本頁) 估會稍為降低。因此將葡糖酸之鹼金屬鹽與食鹽由以上 之比例予以混合時，即最好對100重量份之醬油麴宜混 合40〜60重量範圍之葡糖酸鹼金屬鹽。 對於本發明所用葡糖酸之鹼金屬鹽之醬油，可由常法 加以混合。亦即，使用以往食鹽所用之相同方法。 製造醬油時因使用本發明之發酵調整劑，卽可由«糖 酸之鹼金鼷鹽代替全部或部分之食鹽，減少鹽份或不含 有食鹽之醬油，在發酵時不引起有腐敗等異常發酵，而 予以製造。同時，本發明醬油之製造，偽在於提供一種 比較既有之方法由於無有大幅度變更製程，因此，可在 無有很大之設備投資或增加製程的情況下以低製造 減少鹽份或不含有食鹽之醬油。 以下，由試驗例詳細説明本發明之效果。 試驗例 Π )試驗方法 1)試驗例之製造方法 由以下之製造步驟，製造試驗例所使用之醤油。 製造步驟 經濟部中央標準局員工消費合作社印製 -6 - 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 497959 v〇 A7 B7 五、發明説明（r ) 醬油麴 —前發酵— 後發酵^熟成—壓縮 鹽類水溶液—— 10 〜151C 25 〜3〇υ (*) (0 〜5¾ ) 20日間 3個月 食鹽 葡糖酸鈉 葡糖酸鉀 (*)耐倫製濾布 自然過濾12小時 加壓過滤12小時 (lOOg/cin 2 ) (請先閲讀背面之注意事項再填寫本頁) ->加熱冷卻4加酒精4 退火 ◊裝罐 8 5〇C 2% V/W 5 〜IOC 20分鐘 靜置48小時 *醬油麴為美歐克公司産製 I I)混合比例 試驗例所用醬油之原料混合比例如以下表1所示。 、τ 經濟部中央標準局員工消費合作社印製 表1原料之混合比例 原 料 試驗對象U) 試驗例 比較例 1 2 3 4 5 6 1 醬油麴 500 500 500 500 500 500 500 水 832 832 832 832 832 832 832 食鹽 156 156 104 104 5 2 52 208 葡糖酸鈉 52 - 104 - 156 - - Μ糖酸鉀 - 52 - 104 - 156 - 本紙張尺度適用中國國家標準（CNS ) Α4規格（210X297公釐） 一> 497959V. Description of the invention (>)-J 誧 pediococcus halophilus and the main fermentation yeast Zygosaccharonyces r〇uxii (S yeast), and the so-called hot yeast Torulopsis (T yeast; Torulopsis now like an activity integrated in Candida 靥), and carried out Fermentation and maturation. Regarding this kind of soy sauce, due to the high concentration of salt, it is necessary to kill various non-salt-tolerant bacteria or yeasts that are harmful to the fermentation and maturation of ravioli, and to adjust the fermentation functions. No effective raw materials have been found to replace salt. In view of the necessity of such processing, a large amount of table salt is still used. The invention shows that the inventor aims to solve the above defects through deliberate research. It was found that the alkali gold sulfonium salt of acetic acid not only has a molecular weight about 4 times larger than that of table salt, but also has soy sauce when it partially or completely replaces salt. The required fermentation adjustment function is hardly regarded as abnormal fermentation during fermentation, and it is manufactured by using alkali gold salt of gluconic acid. Compared with the existing ones, it can improve the flavor and other qualities. After repeated research, the present invention has been completed . Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs (please read the precautions on the back before filling this page). Therefore, the present invention is to provide an alkali gold fermented salt fermenting regulator containing gluconic acid during the manufacture of soy sauce. The abnormal fermentation inhibitor of the time, mixed with the alkali metal salt of gluconic acid alone or with table salt as a special soy sauce, and the alkali metal salt solution containing gluconic acid, added the soy sauce characterized by soy sauce before the previous fermentation step Production method. The alkali metal gluconate used in the present invention includes gluconic acid, potassium, sodium gluconate and the like. When the soy sauce of the present invention is classified by the brewing method, it includes the basic brewing method of microbial brewing and the addition of soybean protein and other plant-based proteins-4 A paper size is applicable to the Chinese National Standard (CNS) A4 specification (210X 297 (Mm) 497959 A7 B7 V. Description of the invention (3) Fermentation and maturation methods such as amino vinegar solution or enzyme treatment solution adjusted by acid decomposition or enzyme decomposition respectively. In addition, a so-called powdered soy sauce containing a protein material such as soybeans or defatted soybeans, which is a soy sauce material, and a starch material, such as wheat, is ground, and the powder is ground to a powder. In the method for producing a soy sauce according to the present invention, various steps other than the step of mixing the alkali metal gluconate are carried out by a conventional method. For example, the basic brewing method is to wash and soak the soybean raw materials, cook them, stir-fry the wheat and grind them, mix them with each other, add seed cultivars, cultivate them, and make soy sauce. An aqueous solution containing additives such as soy sauce tincture and common salt, metal salt of sugar acid, etc. is mixed and filled into the brewing raw material to ferment and mature. It is manufactured by pressing, heating, adding alcohol, and annealing. The amount of phosphonium gluconate metal salt used in the present invention is different from the type of soy sauce. According to the amount of common salt used in the existing raw materials of each oil, the amount of all or part of the common salt should be reduced according to the degree of salt reduction. »The alkali metal salt of gallic acid is replaced, and it can be increased or decreased depending on the purpose of seasoning. When the alkali metal salt of gluconic acid is used alone, it is best to mix 100 parts by weight of saccharine with saccharine in the range of 40 to 60 parts by weight. Printed by the Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (please read the precautions on the back before filling this page). When using an alkali metal salt of gluconic acid and common salt, the weight of the salt used for the existing raw materials is 100 weight. %, With 75% by weight or less, preferably 25 to 75% by weight of an alkali metal salt of gluconic acid, that is, for 1 part by weight of common salt, 3 parts by weight or less of an alkali metal salt of gluconic acid is used. It is preferably 1/3 to 3 parts by weight. For example, for 1 part by weight of common salt and more than 3 parts by weight of gluconic acid alkali metal salt, the functional evaluation of 刖 flavor, etc. The paper size applies to China National Standard 隼 (CNS) / U specification (210X297 mm) 497959 A7 B7 5 & Description of invention (<) (Please read the notes on the back before filling this page) It is estimated that it will be slightly lower. Therefore, when the alkali metal salt of gluconic acid and common salt are mixed from the above ratio, it is preferable to mix 100 parts by weight of soy sauce with an alkali metal salt of gluconic acid in the range of 40 to 60 weight. The soy sauce of the alkali metal salt of gluconic acid used in the present invention can be mixed by a conventional method. That is, the same method used in the conventional table salt was used. Due to the use of the fermentation regulator of the present invention in the manufacture of soy sauce, the whole or part of the table salt can be replaced by the alkali gold salt of sugar acid to reduce salt or soy sauce that does not contain table salt, and it does not cause abnormal fermentation such as spoilage during fermentation And make it. At the same time, the manufacture of the soy sauce of the present invention is to provide a relatively existing method. Because there is no significant change in the process, it can reduce the salt or reduce the production with low production without large equipment investment or increased process. Soy sauce containing salt. Hereinafter, the effects of the present invention will be described in detail using test examples. Test example Π) Test method 1) Manufacturing method of test example The emu oil used in the test example was manufactured by the following manufacturing steps. Manufacturing steps Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs-6-This paper size applies to the Chinese National Standard (CNS) A4 (210X297 mm) 497959 v〇A7 B7 V. Description of the invention (r) Soy sauce 麴-pre-fermentation- Post-fermentation ^ Maturation—Compressed saline solution—— 10 ～ 151C 25 ～ 3〇υ (*) (0 ～ 5¾) 3 days in 20 days, sodium gluconate, sodium gluconate, potassium gluconate (*) Filter for 12 hours and pressurize for 12 hours (100g / cin 2) (Please read the precautions on the back before filling in this page)-> Heating and cooling 4 plus alcohol 4 Annealing cans 8 5〇C 2% V / W 5 ~ IOC 20 minutes, standing for 48 hours. * The soy sauce 麴 is made by Meike Corporation. II) The mixing ratio of the soy sauce used in the test example is shown in Table 1 below. , Τ Printed in Table 1 by the Consumer Standards Cooperative of the Central Bureau of Standards, Ministry of Economic Affairs, raw materials, test object U) Test example, comparative example 1 2 3 4 5 6 1 Soy sauce 500 500 500 500 500 500 500 Water 832 832 832 832 832 832 832 832 Common salt 156 156 104 104 5 2 52 208 Sodium gluconate 52-104-156--Potassium gluconate-52-104-156-This paper size applies to the Chinese National Standard (CNS) A4 specification (210X297 mm) 1 > 497959
A B 經濟部中央標準局員工消費合作社印製 五、發明説明（b ) I I I)試驗方法 (1 )官能評估 以上方法係針對混合比例所製造之試驗例，依照以下 表2之評估方法及基準做色，香.，光澤，味強弱之官能 評估（評審人員10位）。 表2評估標準 項 巨 試 驗 方 法 良 好 不 好 將 醤 油 倒 入 深 度 吸 進 9 不 發 有 發 m 臭 味 9 味 香 味 皿 中 閬 其 香 生 不 愈 快 之 臭 味 噌 氣 味 ί 焦 味 > 味 〇 引 起 醬 油 持 有 甜 臭 味 酸 臭 味 之 香 氣 〇 之 感 覺 〇 將 醬 油 倒 進 明 亮 透 明 而 呈 顔 色 呈 現 黑 滯 之 顔 色 於 白 色 皿 中 現 有 亮 麗 之 紅 色 感 受 〇 光 澤 使 之 明 亮 有 光 亮 之 色 澤 〇 顯 現 被 燥 成 褐 色 透 徹 〇 不 透 明 狀 〇 ♦ 暫 時 含 在 在 P 中 驟 然 廣 展 分 別 感 覺 出 有 甜 □ 中 再 吐 出 之 味 道 使 P 腔 擁 9 苦 味 〇 在 舌 尖 味 道 (漱口後） 有 清 爽 圓 潤 之 殘 留 有 厭 惡 之 味 ♦ 用 13倍 水 風 味 〇 道 〇 稀 釋 ♦ 含 在 經 稀 釋 後 仍 與 稀 味 道 之 平 衡 感 消 P 中 〇 釋 前 有 相 同 之 味 失 〇 道 〇 -8 - 本纸張尺度適用中國國家標準（CNS ) A4規格（210X 297公釐） (請先閱讀背面之注意事項再填寫本頁) 、11 497959 A7 B7 五、發明説明（^ ) 註：對照偽單獨以食鹽做為鹽味劑所製成之醬油（比 較例1) (請先閲讀背面之注意事項再填寫本頁) *基準俗參照”一建帛社出販之「食品鑑別♦撿査法 手册」改訂版” (評估尺度） + 3 非常良好 + 2 相當良好 + 1 稍為良好 0 普通 一 1 稍差 一 2 相當差 一 3 非常差 (2 )鈉量之測定 將以上方法，混合比例所製造試驗例中之鈉量，使用 原子吸光度計加以測定。 (IV)試驗結果 表3偽表示官能評估結果。 表3試驗結果（官能性評估） 經濟部中央標準局員工消費合作社印製 試驗例1 試驗例2 試驗例3 試驗例4 香味 2.4 2 . 3 2 . 3 2 . 1 色澤 2 . 5 2 . 5 2 . 4 2 . 4 味道 2.4 2 . 3 2 . 5 2 . 4 總合 + 7.3 + 7.1 + 7.2 + 6.9 本紙張尺適用中_國 冢標準（CNS ) A 4規格（210X297公 兔） 一 一 497959 A7 B7 五、發明説明（δ ) 試驗例5 試驗例6 比較例1 香味 1 . 4 1 . 7 2 . 3 色澤 0,9 2 · 6 2 · 2 味道 2 . 4 2 . 6 2,3 總合 + 4. 7 + 6 · 9 + 6.8 (請先閲讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 又，表4偽表示試驗例中之鈉量測定結果。 表4試驗結果（鈉量之測定結果） 試驗例1 試驗例2 試驗例， 試驗例4 Na 含量 41.1 42 . 8 37.5 31.7 食鹽 換算量 104.4 108.7 90.7 80.5 削減率 (% ) 26 . 7 23.8 36 . 4 43 . 5 - 10- 、1Τ 本紙張尺度適用中S國家標準（CNS ) Α4規格（210X 297公釐） 497959 A7 B7 五、發明説明（9 ) 試驗例5 試驗例6 比較例1 Na 含量 26 . 6 19.0 56 . 1 食鹽 換算量 67,6 48 . 3 142.5 削減率 (% ) 52 · 7 6 6.1 0.0 (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 實施例1〜6可毫無問題地製造醬油，在風味與香氣方 面並不遜色。試驗例5評估雖稍低，但其風味與香氣之 評估幾乎與比較例相同，因之亦無問題。又，醬油中之 鈉量，因以葡糖酸之鹼金屬鹽代替，故大幅度地削減， 如以75重量％之《糖酸鈉或葡糖酸鉀代替食鹽時，則其 削減率可達50%以上。 實施例1〜6 依表1所示試驗例1〜6混合具有醬油麴，食鹽，葡糖 酸鈉，«耱酸鉀相同之組成份，並由前述方法製造醬油。 實施例7 由試驗例3方法所製造之混合有葡糖酸鈉之醬油，經 由噴霧乾燥，製作成粉末醬油。 -11- 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 497959 A7 B7 五、發明説明（ 用屬發 使金在 因鹼油 ，之醬 劑酸之 整糖鹽 調葡食 酵用含 發可不 之分或 時部鹽 C 油一食酵 醬或少發 造部減常 製全造異 性明之製並 用發鹽可等 利本食而敗 可，則，腐 之述，代起 上所劑取引 業上整以不 産如調加時 該鹽酵 (請先閲讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 本紙張尺度適用中國國家樣準（rNS ) A4規格（21〇X 297公釐）Printed by the Consumer Standards Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs. 5. Description of the invention (b) III) Test method (1) Functional evaluation The above method is a test example manufactured for the mixing ratio. It is colored according to the evaluation methods and benchmarks in Table 2 below. , Fragrance, Luster, Taste, Functional Evaluation (10 reviewers). Table 2 Evaluation criteria: The giant test method is good or not. Pour the soy oil into the deep inhalation. 9 No odor is produced. 9 Scented scented dishes. The odor that does not grow faster. Odor. Soy sauce has the sweet smell of sour smell. Pour the soy sauce into a bright and transparent color with a black stagnation color. The existing bright red feeling in a white dish. The gloss makes it bright and bright. Dry and brown thoroughly. Opaque. ♦ It is temporarily contained in P. It suddenly spreads out and feels sweet. □ The spit out of it makes P cavity 9 bitter. 〇 The taste of the tongue (after mouthwash) has a refreshing and rounded residue. Disgusting taste ♦ Dilution with 13 times water flavor 〇 Dilution ♦ Contained in the balance after diluting with the dilute taste P P 〇 There is phase before release The same taste is lost 〇 道 〇-8-This paper size applies to Chinese National Standard (CNS) A4 specifications (210X 297 mm) (Please read the precautions on the back before filling this page), 11 497959 A7 B7 V. Invention Note (^) Note: Contrast soy sauce made with salt alone as salt flavoring agent (Comparative Example 1) (Please read the notes on the back before filling out this page) "Food Identification ♦ Manual of Inspection Methods" (Evaluation Standard) + 3 Very Good + 2 Very Good + 1 Slightly Good 0 Normal-1 Slightly Bad-2 Quite Bad-3 Very Bad (2) The determination of sodium content will be more than Methods: The amount of sodium in the test examples produced by the mixing ratio was measured using an atomic absorbance meter. (IV) The test results are shown in Table 3. The results of functional evaluation are shown in false. Table 3 Test results (functionality evaluation). Print Test Example 1 Test Example 2 Test Example 3 Test Example 4 Fragrance 2.4 2. 3 2. 3 2. 1 Color 2. 5 2. 5 2. 4 2. 4 Taste 2.4 2. 3 2. 5 2. 4 Total Combined + 7.3 + 7.1 + 7.2 + 6.9 copies The ruler is applicable _ National Tombs Standard (CNS) A 4 specification (210X297 male rabbit)-497959 A7 B7 V. Description of the invention (δ) Test example 5 Test example 6 Comparative example 1 Fragrance 1.4 1 1.3 7 2.3 Color 0,9 2 · 6 2 · 2 Taste 2. 4 2. 6 2, 3 Total + 4. 7 + 6 · 9 + 6.8 (Please read the notes on the back before filling this page) Central Bureau of Standards, Ministry of Economic Affairs Printed by the employee consumer cooperative, Table 4 falsely shows the measurement results of the sodium content in the test examples. Table 4 Test results (measurement results of sodium content) Test example 1 Test example 2 Test example, Test example 4 Na content 41.1 42. 8 37.5 31.7 Common salt conversion amount 104.4 108.7 90.7 80.5 Reduction rate (%) 26. 7 23.8 36. 4 43.5-10-, 1T This paper is applicable to the National Standard (CNS) A4 specification (210X 297 mm) 497959 A7 B7 V. Description of the invention (9) Test example 5 Test example 6 Comparative example 1 Na content 26. 6 19.0 56.1 Table salt conversion amount 67,6 48. 3 142.5 Reduction rate (%) 52 · 7 6 6.1 0.0 (Please read the precautions on the back before filling out this page) Printed and implemented by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs Examples 1 to 6 can produce soy sauce without any problem, and are not inferior in terms of flavor and aroma. Although the evaluation of Test Example 5 was slightly lower, the evaluation of flavor and aroma was almost the same as that of the Comparative Example, so there was no problem. In addition, the amount of sodium in soy sauce is greatly reduced because it is replaced by an alkali metal salt of gluconic acid. For example, when 75% by weight of sodium sodium or potassium gluconate is used instead of common salt, the reduction rate can reach up to above 50. Examples 1 to 6 According to Test Examples 1 to 6 shown in Table 1, soy sauce tincture, common salt, sodium gluconate, and «potassium potassium acetate were mixed together, and soy sauce was produced by the aforementioned method. Example 7 Soy sauce mixed with sodium gluconate produced by the method of Test Example 3 was spray-dried to prepare a powdery soy sauce. -11- This paper size applies Chinese National Standard (CNS) A4 specification (210X297 mm) 497959 A7 B7 V. Description of the invention The use of salt or oil containing fermented or inferior salt C oil, fermented sauce, or less hair made by the Ministry of reduction of the total production of the opposite sex and the use of salt can be equal to the benefits of the food, but failed, then, the description of the rot, on behalf of The preparation should be taken as a whole if it is not produced. (Please read the notes on the back before filling this page.) Printed on the paper by the Consumer Standards Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs. The paper size is applicable to the Chinese National Standard (rNS). A4 specification (21〇X 297 mm)