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Kikkoman Flavour Handbook
2
INTRODUCTIONWould it surprise you to learn that one of today’s most versatile flavour enhancers was discovered in Asia more than 2,500 years ago?
For centuries, chefs and home cooks
have relied on the mysterious flavour-
boosting properties of naturally brewed
soy sauce.
And today food, manufacturers
throughout the world are recognising
its unique ability to enhance the
flavour, aroma and colour of food
products that go beyond traditional
Asian applications. It’s the key to the
deep, rich flavour of a hearty soup. The
savoury accent in beef jerky. Even the
delicate, sweet-salty notes that round
out a chocolate syrup.
These days, big flavour is big news.
From Asian to Latin American,
Mediterranean to mainstream Western,
there’s a whole new world of flavour
opportunities out there. And no
matter where in the world of flavour
you’re headed, Kikkoman Naturally
Brewed Soy Sauce can help. Whether
you’re working with ethnic flavour
profiles or formulating classic Western
foods, it can add depth, richness,
rounding and colour, bringing a flavour
system together, without masking
or overpowering. In entrees, sauces,
dressings, snacks, dry mixes and even
desserts, it can be the finishing touch
that makes all the difference.
Yes, soy sauce is showing up in some
pretty unexpected applications. And
once you discover its amazing story,
you’ll understand why. It’s a story
about transformations. About how
four simple elements come together to
make a whole far greater than the sum
of its parts. And it’s a story about how
that magical ingredient interacts with
other foods to bring them to an entirely
new dimension of flavour.
At Kikkoman, we’ve been brewing
soy sauce for more that three and a
half centuries, upholding a tradition of
excellence that has made us the world’s
leading soy sauce manufacturer. We’ve
learned a great deal along the way, and
now we’d like to share our knowledge
with you. Because we believe that the
more you know about soy sauce, the
more ways you’ll find to use it. And
together, we can explore a world of
creative possibilities for this “timeless”
and “remarkably timely” ingredient.
CONTENTSINTRODUCTION 2
FOOD PROFESSIONALS 3 DISCOVER SOY SAUCE 3
THE WORKING OF FLAVOUR 3
THE EVOLUTION OF SOY SAUCE 4
NATURAL BREWING VS. 5 NON-BREWED 3
A MATTER OF COMPLEXITY 6 AND DEPTH 3
THE BENEFITS OF NATURALLY 8 BREWED SOY SAUCE 3
THE MYSTERY OF “UMAMI” 10
SOY SAUCE AND FLAVOUR 10 ENHANCEMENT 3
SOY SAUCE IN A GLOBAL 11 RECIPE & FLAVOUR 3
ASIAN AND BEYOND 13
KIKKOMAN PRODUCTS 14
THE FUNCTIONALITY OF SOY 16 SAUCE IN AN APPLICATION 3
It’s a condiment most of us think we
know as well as salt and pepper. Soy
Sauce, a staple and a fixture on Asian
tables is so familiar today that it hardly
seems foreign. But how much do you
really know about this ancient Asian
flavouring?
■ Do you know how it is made and
how to distinguish the best?
■ Do you understand how soy sauce
works to heighten flavour?
■ Did you know that it could boost
flavour even in dishes where you
can’t taste its presence?
■ Did you realise that soy sauce could
add depth and richness to dishes
that have no Asian accent?
FOOD PROFESSIONALS DISCOVER SOY SAUCE
3
Although many people feel
unqualified to judge a work of art,
almost everyone has opinions about
food. We know immediately whether
we like or don’t like a dish and readily
announce that it tastes great or has
no flavour.
But as opinionated as we are, most of
us know little about the mechanics
of flavour. We tend to think of flavour
as something that happens only in
our mouth, when in fact, scientists
say that it is far more complicated
than that. The experience of flavour
involves our palate, our nasal
passages and our brain, which must
integrate and interpret the multiple
messages from thousands of taste
and odour receptors.
Taste begins on the palate but flavour
does not materialise until we put our
nose to the taste.
THE WORKINGS OF FLAVOUR
Illustration courtesy Dr Max Lake OAM, FRCS
THE FLAVOUR BRAIN
TASTEtexture, hot/cold,
pain/pungent, astringent
SMELL BRAINaromas, pheromones
TASTE
sour, sweet, salty, bitter, umami
RETROSNIFFwith chewing
pheromones
Olfactory nerve
SWITCHBOARDappetite, pleasure
choice, discrimination
4
THE EVOLUTIONOF SOY SAUCEDiscovered in China, more than 2,500 years ago, soy sauce is one of the world’s oldest condiments. Over the centuries, it has remained a cornerstone of many Asian cuisines. And today, it is becoming increasingly known in the West as a natural seasoning that promotes balance amongst ingredients in food products.
To prepare for winter, people in
prehistoric Asia would preserve meat
and fish by packing them in salt. The
liquid by-product that leached from the
preserved meat was often used as a
base for savoury broths and seasonings.
In the sixth century B.C., when
Buddhism – and with it, vegetarianism
– became widely practiced in Japan and
China, the need for a meatless broth
base and condiment arose. One version
was a salty paste made from fermented
grains, an early precursor of modern
soy sauce.
While studying in China, a Japanese
Zen priest came across a new seasoning
made from fermented soybeans. Upon
his return to Japan, the priest began
making his own version and introducing
it to others. Over the years, the
Japanese improved and refined this soy
sauce, eventually adding wheat in equal
proportion to the soybeans to create a
mellower, balanced flavour.
By the 1600s, soy sauce had evolved
into a condiment closely resembling the
product we know today. It was at this
time that the Kikkoman story began in
the town of Noda, not far from present-
day Tokyo, when the founding families
began making quality food seasonings.
Still operated by descendants of those
original families, Kikkoman is one of the
world’s oldest food companies.
THE SCIENCE OF SOY SAUCE:
A TALE OF TWO METHODS
The most important thing to know
about soy sauce is that there are two
main types: naturally brewed (also
known as “fermented”) and non-
brewed (sometimes called “chemically
hydrolysed”). These products differ
as greatly as the processes used to
produce them.
Natural brewing is the traditional
method passed down through the
centuries. It is a fermentation process,
much like the production of beer and
wine, which requires several months
to complete. Non-brewed soy sauce,
on the other hand is produced using a
process developed in the 20th century.
The result of acid hydrolysis, non-
brewed soy sauce takes only a few
days to produce.
WHAT’S IN A NAME?
In Japanese “kikko” means “tortoise shell” and “man” means
“ten thousand”. In Japan, the tortoise is a traditional symbol
of steady progress and longevity since, according to folklore,
the animal is believed to live as long as ten thousand years. The Kikkoman trademark, designed
over 300 years ago, is a hexagon representing the tortoise shell,
with the character for “ten thousand” in the centre – a fitting
symbol for one of the world’s oldest food brands.
THE NATURAL BREwINg PROCESS
Brewing is accomplished in three distinct
steps: koji making, brine fermentation
and refining.
1) Koji MaKing: The process begins
by carefully selecting soybeans and
wheat under precisely controlled
conditions. Next, a seed mould, Koji
aspergillus is introduced, and the
mixture is allowed to mature for three
days in large perforated vats through
which air is circulated.
2) Brine FerMentation: The
resulting culture, or koji, is then
transferred to special fermentation
tanks and mixed with salt water to
produce a mash called “moromi” The
next, and perhaps, most critical step
is allowing the moromi to ferment
for several months using lactic acid,
bacteria and yeasts. During this time
the soybeans and wheat transform
into semi-liquid, reddish brown,
“mature mash”. It is this aging
process that creates the many distinct
flavour and fragrance components
that build the soy sauce flavour
profile.
3) reFining: Following the months of
moromi fermentation, the raw soy
sauce is separated from the cake by
pressing it through layers of filtration
cloth. The liquid that emerges
from this filtration is then refined,
pasteurised and packaged as finished
soy sauce.
THE NON-BREwEd PROCESS
The procedure for producing non-
brewed soy sauce is entirely different.
First, soybeans are boiled with
hydrochloric acid for 15 to 20 hours.
After the soybeans yield their maximum
amount of amino acids, the mixture is
cooled to stop the hydrolytic reaction.
The amino acid liquid is then neutralised
with alkali (sodium hydroxide), pressed
through filter, mixed with active carbon
and finally, purified through filtration.
Caramel colour, sugar (for sweetness)
and salt are typical added to this
hydrolysed vegetable protein mixture.
Finally, the mixture is refined and
packaged.
To improve chemically hydrolysed soy
sauce, a semi chemical procedure is
sometimes used. Here, the beans are
hydrolysed with lower concentration
of hydrochloric acid. The resulting
hydrolysate is then fermented with yeast
in the presence of wheat koji.
While this procedure is said to improve
the flavour and aroma, the resulting
product still is considered a chemical soy
sauce with undesirable compounds.
NATURAL BREWING VS. NON-BREWED
WATER
BRINEKOJI
MOROMI MASH
PRESSED
FILTERED
PASTEURIZED
REFINED
REFINED SOY SAUCE
BOTTLED
The difference is clear
SALTSOYBEANS WHEAT
PUFFING
OILCAKE RAW SOY SAUCE
Non-brewed soy
sauce is often opaque
with a harsh,
overpowering flavour
and pronounced
chemical aroma.
Naturally brewed soy
sauce is transparent,
with a light amber
and wonderfully
balanced flavour
and aroma.
The Natural Brewing Process
5
A special seed mould is added to soy beans and wheat, then cultured for 3 days.
A MATTER OF COMPLEXITY AND DEPTHThe difference between brewed and non-brewed soy sauce go far beyond production methods. Brewed soy sauce has almost 300 identifiable constituents amongst ingredients in food products.
6
The beginning of the natural fermentation process
taBLe 1BREWED SOY SAUCE FLAVOUR
COMPONENTS*
AcetaldehydeAcetone
Propanal (propionaldehyde)2-Methylpropanal (isobutryaldehyde)
3-Methylbutanal (isovatoraldehyde)Ethyl acetate2-Hexanone
2,3-HexanedioneEthanol
2-Propanol2-Methyl-1-propanol (isobutyl alcohol)
3-Methylbutyl acetate1-Butanol (n-butyl alcohol)
3-Methyl-1-butanol (isoamyl alcohol)2-Methyl-3-tetrahydrofuranone
2-methylpyrazine3-Hydroxy-2-butanone (acetoin)
2,6-Dimethylpyrazine2,3-Dimethylpyrazine
Benzoic Acid2-Acetyl furanBenzaldehyde
Furfuryl Acetate2-Methyl propanoic acid
Bornyl Acetate4-PentanolideButanoic Acid
Phenyl acetaldehydeFurfuryl alcoholEthyl benzoate
3-Methylbutanoic acidDiethyl succinate
Borneol3-Methylthio-1-propanol (methional)
Ethyl phenylacetate2-Phenylethyl acetate
2-MethoxyphenolBenzyl alcohol
Ethyl-2-dydroxy-propanoate (ethyl lactate)2-Ethyl-6-methylpyrazine
Acetic Acid3-Ethyl-2,5-dimethylpyrazine
4-Hydroxy-2-ethyl-5-methyl-3(2H)-furanone4-Hydroxy-5-ethyl-5-methyl-3(2H)-furanone
2-Phenylethanol3-Hydroxy-2-methyl-4-pyrone (maltol)
2-Acetylpyrrole2-Methoxy-4-ethylphenol (4-ethylguaiacol)
4-Ethylphenol2,6-Dimethoxyphenol
Ethyl myristate
CHEMICALLY HYDROLYZED SOY SAUCE FLAVOUR COMPONENTS**
MethanolAcetaldehyde
EthanolPropanolAcetone
Ethyl formateMethyl acetate
1-Propanol2-Methylpropanol
Ethyl acetate2-Methyl-1-propanol
1-Butanol3-Methylbutanal
2,3-Pentanodione3-Methyl-butanol
*Nunomurra et.al. (1976)** Omori (1984)
These work together to create
flavour and aroma (a few listed in
the accompanying table). They are
the direct result of several reactions
that take place concurrently during
fermentation.
SALT: The brine added at the
beginning of the fermentation
contributes saltiness, with the finished
salt concentration from 12.0% to
18.0% (w/v). But the salt isn’t there
only for flavour - it is essential to the
process. If, for example, the added
salt level were reduced, the lactic
acid, bacteria and yeast in the moromi
would act differently and yield a
product with a very different flavour
profile. The salt concentration is also
necessary to help protect the finished
sauce from spoilage.
AMINO ACIdS: Enzymes convert
the soybean protein into amino acids
(such as glutamic acid, aspartic acid,
lysine, alanine, glycine and tryptophan)
and peptides. Not only do these amino
acids and peptides contribute a full,
robust flavour, but many can also
act as a flavour potentiator. Finished
soy sauce contains between 1.5%
and 1.65% total nitrogen (w/v), with
glutamic acid being the predominant
amino acid.
SUgAR: The moromi enzymes also
convert the wheat starch into sugars.
Adequate sugar development is
important to the finished soy sauce
because it subdues the saltiness.
Although glucose is the primary
sugar, more that ten others have
been isolated. Yeasts acts upon a
portion of these sugars to form
alcohols. Ethanol is the predominant
of these and imparts many flavouring
and aromatic characteristics. It also
indicates the presence of other
aromatic compounds produced by
fermentation. Ethanol content varies
depending on the type of soy sauce.
In tamari sauce, for example, the
lower levels of wheat don’t contribute
enough starch to create ethanol, so its
flavour profile is entirely different.
COLOUR: Some of the amino acids
and the sugar subsequently undergo a
Maillard reaction during fermentation
to develop the sauce’s characteristic
reddish brown colour. Careful process
control, learned through years of
soy sauce brewing, is critical here,
because the flavour will be adversely
affected if too many of these flavour-
contributing components change into
colouring substances. If the finished
sauce is exposed to oxygen, its colour
will darken undesirably. To protect
both the flavour and colour, opened
containers of soy sauce should be
sealed and refrigerated to control
this reaction.
ACId: part of the alcohols and an
additional portion of the sugar react to
produce acids. Finished soy sauce has
a pH of about 4.8 and contains around
1.0% lactic acid. This contributes
a refined, rounded tartness that is
thought to be one of the keys to good
soy sauce flavour. In addition to lactic
acid, more than ten other organic
acids may also be identified.
AROMATIC ESTERS: Ethanol, once
again, is critical because it combines with
some of these organic acids to form esters
- the same esters that give fine wine their
bouquet. Without this reaction virtually all
of soy sauce’s aroma component would
be missing. Because the sense of smell is
so critical to taste, the importance of the
alcohol content is clear.
POST FERMENTATION
dEVELOPMENT: While much of
brewed soy sauce’s unique flavour
can be attributed to the extended
fermentation process, the refining
process is also critical. The heat of
pasteurisation further develops large
numbers of compounds that contribute
to aroma and flavour. At the same
time, this step deepens the sauce’s
colour. Of course, pasteurisation
improves stability by inactivating most
of the enzymes and by producing
organic acids.
7
The net effect of all the constituents
working together gives soy sauce its
unique complexity. Because so many of
these key components are different from
and/or missing in a non-brewed sauce,
its flavour can never be the same.
You might think that because soy
sauce’s primary flavouring constituents
are amino acids, a chemically produced
amino acid solution should work the
same as a naturally brewed one. This
is not; however, no more truthful than
saying alcohol dissolved in water is the
same as wine. How much can the two
types of soy sauce really differ?
AMINO ACId AdVANTAgES
Let’s start with the amino acids, because
they contribute so significantly to the
flavour profile. In non-brewed soy sauce,
the acid hydrolysis tends to be more
complete than that of fermentation. As
a result the entire amino acid profiles of
the two types of soy sauce are different.
The total nitrogen content of a
soy sauce indicates the amount of
proteinaceous materials present. A
brewed soy sauce will have levels
approaching 1.65% weight/volume.
Determining how much of this protein
has been converted to flavouring
components can be achieved by
specifically analysing the amino acid
nitrogen and calculating the ratio of
amino acid nitrogen to total nitrogen.
Looking at the table, the figures for
the amino acid to total nitrogen ratio
appear to be in the same range for both
brewed and non-brewed soy sauces.
However, the results for glutamic acid
and the ratios of glutamic acid to total
nitrogen vary significantly. This not only
creates a different flavour balance in
the non-brewed sauce, but can also
indicate that either glutamic acid has
been added to it or that a glutamine-
rich raw material such as wheat gluten
was used instead of soybeans.
AVOIdINg “UNdESIRABLE
ELEMENTS”
In addition to creating a different amino
acid profile, chemical hydrolysation can
lead to various secondary reactions that
create several objectionable flavouring
components not present in brewed soy
sauce. Among these are dark humins,
furfural, dimethyl sulphide, hydrogen
sulphide, levulinic acid and formic
acid. Furfural, dimethyl sulphide and
hydrogen sulphide, in particular all have
strong off-odours.
taBLe 2COMPARING THE AMINO ACID
COMPOSITION OF BREWED VERSUS NON-BREWED SOY SAUCE
Sauce type Brewed non- non- Brewed Brewed a BTotal Nitrogen(gms/100ml) 1.65 1.29 1.49
Glutamic Acid(grams/100ml) 1.20 1.28 0.88
Glutamic Acid/Total Nitrogen 0.73 1.00 0.59
taBLe 3
ANALYSING THE DIFFERENCES BETWEEN BREWED AND NON-BREWED
SOY SAUCES
assay Brewed non-BrewedSodium Chloride (grams/100ml) 16.00 18.20Total Nitrogen(grams/100ml.) 1.65 1.29
Glutamic Acid(grams/100ml) 1.20 1.28
Glutamic Acid/Total Nitrogen 0.73 1.00
Reducing Sugar(grams/100ml) 3.00 4.95
Alcohol(grams/100ml) 2.40 0.20
Titratable Acidity 2.20 0.85
Levulinic Acid(grams/100ml) 0.00 0.61
8
THE BENEFITS OFNATURALLY BREWEDSOY SAUCEBrewed and non-brewed soy sauces differ significantly both in production method and in chemistry. But what does this mean to the flavour?
9
THE ORgANIC ACId BALANCE
Despite the fact that the pH and titrable
acidity may be similar, the organic acids
differ greatly between brewed and
chemical soy sauces. The main organic
acid in brewed soy sauce is lactic acid,
while formic acid has that distinction
in non-brewed soy sauce. Lactic acid
contributes a much more balanced
flavour when used in products. It
imparts a mild acidic flavour with some
lingering effects, yet does not overpower
more subtle flavours. Other acids simply
will not create the same effect.
Another distinct difference is the
presence of levulinic acid in non-
brewed soy sauce. Because this acid
does not occur in nature, it offers yet
another way to determine the type of
soy sauce through chemical analysis.
SUgAR, AROMA ANd COLOUR:
THE MISSINg PIECES
Non-brewed soy sauces frequently have
no wheat-based raw materials. This
and the lack of fermentation mean that
sugars are not produced and will not
be present in the finished sauce unless
added. The sugar’s sweetness is a key
feature of the flavour profile as are the
chemical constituents that are formed
from sugar during fermentation. At this
time, some of the sugars are changed to
alcohol, a primary aroma component of
brewed soy sauce. In addition most of
the aroma-contributing esters produced
when alcohol reacts with lactic acid are
absent in a non-fermented soy sauce.
The Maillard reaction that contributes
to colour and flavour never happens in
non-brewed soy sauce because the sugar
and amino acid makeup is different from
that of the brewed. Consequently, the
colour development is not the same, and
caramel colour must be added to the
non-brewed product.
SALT: A MATTER OF PERCEPTION
Salt content, in particular, illustrates
how important the synergy from a
brewed soy sauce’s many constituents
really is. When comparing a brewed to
a non-brewed soy sauce, the sodium
chloride contents frequently are in
the same range (16.0% to 17.0%
w/v), yet when tasted, the non-
brewed sauce has a harsh salinity that
is missing from the brewed, which
tastes much smoother. This is the
result of the other constituent working
together to ameliorate the salty taste
and meld it into the overall profile.
A CLEANER LABEL – NATURALLY
The differences between brewed and
non-brewed soy sauces affects not
only flavour and functionality, but the
ingredient statement as well.
Kikkoman Naturally Brewed Soy Sauce
helps manufacturers achieve cleaner
labels.
The pasteurisation process
SOY SAUCE AND FLAVOUR ENHANCEMENTBesides contributing directly to flavour and functionality, soy sauce’s composition also makes it useful as a natural flavour enhancer.
The overall flavour experience is a
combination of several concurrent
reactions in the mouth. First,
the molecules of various food
compositions trigger receptors
for the basic taste. Here, olfactory
receptors transmit odour perception
to the brain, where the information
is combined with that of the taste
receptors. This combination is finally
influenced by physical perceptions
in the mouth. Flavour enhancers
help combine these reactions into a
unified, blended flavour experience
and to intensify the overall effect.
Soy sauce is a flavour enhancer
primarily because of its amino acid
content. Many amino acids have been
identified both as flavour potentiators
and as “umami” contributors – most
notably glutamic acid. But soy sauce’s
glutamic acid content isn’t the only
thing contributing to its flavour-
enhancing capabilities.
Umami ingredients such as glutamic
acid, may work synergistically
with salt to produce an enhancing
effect, according to one
researcher. Soy sauce, as previously
discussed has plenty of both.
While taste physiologists in the West have
traditionally pointed to four basic tastes
– sweet, salty, sour, bitter – the Japanese
notion of a fifth flavour, “umami” has been
the subject of much discussion in recent
years. Often translated as “savoury” or
“brothy”, umami can be described as the
tongue-coating, meaty flavour of sautéed
mushrooms, a juicy steak or a rich stock.
Adding naturally brewed soy sauce to a
variety of food products can help achieve
this elusive “fifth taste”, making foods
taste richer and more fully rounded.
THE MYSTERY OF “UMAMI”
10
THE MYSTERY OF “UMAMI”
CONSIDER SOME OF THE POSSIBLE USES FOR SOY SAUCE
In many non-Asian recipes, soy sauce is
the secret weapon that gives depth and
complexity. With awareness of “umami” many
food scientists and chefs are reaching for soy
sauce when a dish or recipe needs salt plus a
little “something”. It is considered a two-for-
one ingredient that enhances flavours more
than salt would alone.
■ In chicken or beef broth to add savoury
note and slow simmered richness
■ In French onion soup to intensify the meat
broth taste.
■ In tomato chutney for corn fritters and
roast pork
■ In an aioli for tuna carpaccio
■ In a marinara sauce for pasta
■ In a beurre blanc for seafood
■ In a ceasar salad dressing
■ In soy-balsamic vinaigrette for salads
■ In a lamb marinade with balsamic vinegar
and mustard
■ In ground beef, meat loaf, burgers and
chilidogs to add flavour and colour
■ In a barbecue glaze for pork spareribs or
pork chops
■ In a soy-mustard glaze for lamb medallions
■ In wholegrain bread to add colour and
yeasty/wheaty notes
■ In a pizza dough to enhance caramelisation
■ In caramel sauce – to mellow the flavour
■ In chocolate sauce or chocolate baked
goods for added richness
■ In a classic charlotte with buttered bread,
dried fruit and nuts
Because naturally brewed soy sauce is
delicate, it can stay in the background,
enriching and enhancing without
overpowering.
11
SOY SAUCE IN A GLOBAL RECIPE & FLAVOUR
12
Although soy sauce is often viewed only as a traditional
component of Asian cuisine, it holds great potential
as a flavouring, flavour-enhancing and functional
ingredient for a wide variety of non-Asian commercial
food products as well.
wHERE EAST MEETS wEST
Beyond traditional Asian applications,
the flavour enhancing benefits of
naturally brewed soy sauce are right
at home in a variety of ethnic and
mainstream Western products.
Rapid preparation can be an obstacle
in the production of processed foods.
The cooking time required to develop
rich, meaty flavours is often overridden
by production requirement. Adding
soy sauce to the formula adds amino
ASIAN AND BEYOND
acids that can help fill out the
flavour profile without having to
add hydrolysed vegetable protein.
Consumers often think of processed
foods as “one-dimensional” or
“flat tasting”. The combination
of basic tastes embodied in
soy sauce can add interest and
dimension to a variety of foods.
The flavour-enhancing properties
of soy sauce also can work to
further blend and balance the
flavour components in a formula.
13
Naturally Brewed Soy Sauce as a flavour enhancer in chocolate sauce
KIKKOMAN PRODUCTS
14
PROdUCT dESCRIPTION BENEFITS APPLICATIONS INgREdIENTS PACKAgINg SIZES
dehydrated Soy Sauce Powder
Premium soy sauce powder produced from Kikkoman Naturally Brewed Soy Sauce. This is concentrated through the spray drying process with maltodextrin as a carrier. Due to low temperatures and short time processing, the naturally brewed soy sauce flavours are retained in this powder.
Soy Sauce (Liquid)
Kikkoman Soy Sauce is produced from water, soybeans, wheat and salt using a natural brewing process which consists of using enzymatic actions of specially selected micro-organisms. The brine fermentation takes months and results in the formation of various acids, alcohols and other flavour compounds by yeast and lactic acid bacteria. During this process, all of the soybean and wheat proteins are completely hydrolysed to amino acids and low molecular peptides by action of proteolytic enzymes of Koji moulds used. The resulting mash is then pressed, refined and pasteurised.
Less Salt Soy Sauce
(Liquid)
43% less salt than our regular soy sauce. Made from Kikkoman Naturally Brewed Soy Sauce, the salt content is reduced, using a natural brewing process which consists of using enzymatic actions of specially selected micro-organisms. The brine fermentation takes months and results in the formation of various acids, alcohols and other flavour compounds by yeast and lactic acid bacteria. During this process, all of the soybean and wheat proteins are completely hydrolysed to amino acids and low molecular peptides by action of proteolytic enzymes of Koji moulds used. The resulting mash is then pressed, refined and pasteurised.
Teriyaki Marinade and Sauce
Produced using Kikkoman Naturally Brewed Soy Sauce as a base and other selected ingredients for a uniquely flavoured product. Can be used alone or as a foundation in developing other products.
15
1000L Pallecon
18L Cask
200L Drum
18L Tin
PROdUCT dESCRIPTION BENEFITS APPLICATIONS INgREdIENTS PACKAgINg SIZES
■ Non GM■ Made from our Naturally Brewed
Soy Sauce■ Retains a true Naturally Brewed
Soy Sauce flavour■ Lighter in colour and milder in aroma
to help maintain original colour and flavour
■ Delivers superior soy sauce flavour for dry powdered applications
■ Contains no chemically hydrolysed vegetable proteins and/or carbohydrates, chemical preservatives, artificial sweeteners, artificial colours or flavours
■ No added MSG
■ Rice & noodle dinners■ Teriiyaki dry mix■ Snack mixes■ Soups■ Instant soups■ Breadcrumb coatings■ Brine for injection salting■ Au jus■ Gravies, sauces■ Spaghetti sauces■ Oriental vegetable sauces■ Bouillons■ Concentrated soup bases■ Meat products■ Spice mixes for sauces, gravies■ Mayonnaise■ Salad dressings
■ Soy Sauce (Soybeans, Wheat, Salt), Maltodrextrin, Salt
■ Non GM■ Versatile flavouring and
colouring agent■ Natural flavour enhancer■ Salt replacer■ Precursor for reaction flavours■ Contains no chemically hydrolysed
vegetable proteins and/or carbohydrates, chemical preservatives, artificial sweeteners, artificial colours or flavours
■ No added MSG
■ Prepared meals, including meat, poultry, vegetables and seafood
■ Asian, Western and European cuisines
■ Sauces, condiments, dressings and gravies
■ Snacks■ Dips■ Baked products■ Glazes, toppings■ Meat products■ Cured meats■ Soups■ Marinades■ Bouillons■ Noodle dishes, dried noodles
■ Water, Soybeans, Wheat, Salt
■ Non GM■ Versatile flavouring and colouring agent■ Low sodium natural flavour enhancer■ Provides soy sauce flavour impact with
reduced salt content■ Useful for low salt food applications■ Contains no chemically hydrolysed
vegetable proteins and/or carbohydrates, chemical preservatives, artificial sweeteners, artificial colours or flavours
■ No added MSG
■ Salad dressings■ Vegetable sauces■ Asian entrees■ Soup bases■ Steak sauces■ Barbecue sauces■ Marinade products■ Low salt applications
■ Water, Soybeans, Wheat, Salt, Alcohol, Sugar, Food Acids (262, 270, 260)
■ Non GM■ Made from a base of our Naturally
Brewed Soy Sauce■ Provides a savoury, spicy flavour with
wine characters and a soy sauce background flavour
■ Contains no chemically hydrolysed vegetable protein or carbohydrates, artificial sweeteners, chemical preservatives or artificial pigments
■ No added MSG
■ Sauces & gravies■ Asian entrees■ Asian Seasonings■ Salad dressings■ Stir fry frozen vegetables■ Soups■ Snacks■ Dips■ Mustards■ Meat products■ Barbecue Sauces■ Meat products■ Marinades
■ Naturally Brewed Soy Sauce (Water, Soybeans, Wheat, Salt), Wine, Sugar, Water, Salt, Vinegar, Spices, Onion Powder, Garlic Powder
25kg Carton (powder)
THE FUNCTIONALITY OF SOY SAUCE IN AN APPLICATIONBACON & CURED MEATS
Adds colour, balances sweet and smoked
flavour, contributes salt for curing and adds
natural preservatives.
BEEF & BEEF ENTREES
Contributes savoury flavour, adds colour, helps
blend spice flavours, enhances aroma.
BREAD & ROLLS
Contributes salt to moderate yeast activity, helps
blend yeast and grain flavour notes, adds colour.
CHICKEN AND CHICKEN ENTREES
Contributes savoury flavour, helps blend spice
flavours, enhances aroma.
CHOCOLATE SYRUPS/COATINGS
Blends dairy notes, sweetness and cocoa flavour,
moderates sweetness, alcohol enhances “fruity”
top notes, contributes colour.
COOKIES & CAKES
Helps blend flavours and adds complexity,
tempers sweetness, adds colour, enhances
fruity top notes of chocolate chips, if any.
DRY MIXES
Adds savoury notes, enhances aroma
and flavour for “homemade” appeal,
contributes colour.
FAJITAS & MEXICAN ENTREES
Blends and enhances spices in marinades,
contributes salt, helps enhance “grilled”
colour, enhances meaty flavour in quick-
grilled application.
GINGERBREAD
Adds colour, helps blend spice flavours,
moderates sweetness.
JERKY
Contributes salt for curing, blends spice
flavours, enhances meaty flavours,
contributes colour, can enhance or even
replace preservatives.
PASTA SALAD
Smooths the harshness of vinegar, blends and
enhances spice flavours, contributes salt.
SALAD DRESSINGS
Adds savoury flavour, helps temper vinegar
harshness, helps condiments blend spice
flavours, contributes preservation to
cold-filled dressings, adds colour, replaces
Worcestershire sauce.
SNACKS
Blends flavour of other seasoning
ingredients, contributes salt, adds colour,
provides savoury flavour.
SOUPS, STEWS, BROTHS
Enhances overall flavour profile, contributes
aroma, adds colour.
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Brewing Vats. Because Kikkoman Soy Sauce is naturally brewed for months, it is delicate and can stay in the background, enriching and enhancing without overpowering.
Food Manufacturers’ Division
Kikkoman Australia Pty Ltd
132 Arthur Street
North Sydney NSW 2060
Telephone: +61 (2) 9923-2533
Fax: +61 (2) 9923-2050
www.kikkoman.com.au
We are committed to working with you whether you need technical support or a creative partner in new product development. We can assure you of prompt service and product availability.
Our contact details are shown below.