Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers

To establish the usefulness of amino acid based saltiness enhancers, soy sauce containing a basic amino acid, glycine ethyl ester hydrochloride, or taurine was prepared. The enhancer-added soy sauce produced the same level of saltiness as that of normal soy sauce, although it contained only 4.6% NaCI. Taste quality of these samples was superior to that of low sodium chloride containing soy sauces that contain conventional saltiness enhancers, such as KCl, MgCl2, MnCl2, and others.