Effect of adding tea on the quality of soy sauce

• Main Authors: Jian-Ming Wang, 王健銘
• Other Authors: Ching-Yu Tsao
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/07410181017226950842

碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === The defatted soybean and Oolong tea produced from higher mountain was used in the studies. According to different brewing ways, the sauce was further aging fermentation for 10 months to improve the high sodium content, too salty and having functions of the soy tea sauce, the new technique of traditional fermentation industries. The results show that when the soy sauce with tea was fermented 30 days, the content of NaCl, Be’, Brix were the highest, and then became stable during aging fermentation. The pH value was the highest when fermented 30 days and decreased when fermented 60 days; it changed after 90 days, but didn’t change too much after 180 days. TN was the highest when fermented 120 days, but it also became stable during aging fermentation. Adding Oolong tea in soy sauce mash and fermented 30 days, the value of catechin was the highest, but it decreased and then completely disappeared during aging fermentation. As for sensory evaluation, the color, flavor, taste, and overall fondness of tea soy sauce are close to the commercial soy sauce. According to the results, brewing soy sauce with tea doesn’t make lots of differences. However, it’s not too salty and also spraying the aroma from tea. It might be a new development technique of soy sauce.