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

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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

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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.

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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.

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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

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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.

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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.

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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.