Japanese Agricultural Standard for Soy Sauce (shoyu) by MDp8OS3o

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									                                                                                     G/TBT/N/JPN/106


         The draft of the revised Quality Labelling Standard of Soy Sauce (Shoyu)
                                   (Unofficial Translation)

(Definition)
In this standard, the terms in the left column of the following table are defined as set forth in the right
column of the same table.


          Term                                                Definition
Soy sauce                Following products (including those into which sugar, alcohol, etc. are
(shoyu)                   subsidiary added):
                         1. Clear liquid seasoning made by fermenting and maturing moromi which is
                         prepared by adding salt water or kiage (raw soy sauce) to shoyu koji or shoyu
                         koji with steamed rice or shoyu koji with steamed rice saccarified by koji mold
                         (including those made with auxiliary use of enzyme (except proteolytic enzyme)
                         such as cellulose in the manufacturing process; hereinafter referred to as “Soy
                         sauce made by regular fermenting method”); and shoyu koji is cultured mold on
                         prepared soy beans or prepared soy-beans with grains such as wheat, rice or
                         wheat gluten by steaming and/or other method.
                         2. Clear liquid seasoning made by fermenting and maturing moromi or kiage
                         added with the vegetable protein hydrolyzed by acid (vegetable protein of soy
                         beans, etc. hydrolyzed by acid; hereinafter the same), the vegetable protein
                         hydrolyzed by enzyme (vegetable protein of soy-beans, etc. hydrolyzed by
                         proteolytic enzyme; hereinafter the same) or the vegetable protein hydrolyzed
                         by fermenting ( wheat gluten hydrolyzed by fermenting; hereinafter the same) ,
                         (hereinafter referred to as “Soy sauce made by mixed and semi-fermenting
                         method”)
                         3. Those defined in 1 or 2 added the vegetable protein hydrolyzed by acid or
                         the vegetable protein hydrolyzed by fermenting (hereinafter referred to as “Soy
                         sauce made by mixed method”)
Koikuchi shoyu           Soy sauce, those using soy-beans with wheat of almost the same quantity as
(Common soy sauce)       soy-beans and/or grains such as rice, as the raw material of shoyu koji.
Usukuchi shoyu           Soy sauce, those using soy-beans with wheat of almost the same quantity as
(Light    color    soy   soy-beans and/or grains such as rice or wheat gluten, as the raw material of
sauce)                   shoyu koji, and using the moromi prepared with or without steamed rice ore the
                         rice saccharified by koji mold and being controlled in the manufacturing process
                         so that the color is not deepened.
Tamari shoyu             Soy sauce, those using soy-beans or soy-beans with a small quantity of wheat
                         and/or grains such as rice, as the raw material of shoyu koji.
Saishikomi shoyu         Soy sauce, those using soy-beans with wheat of almost the same quantity as
(Refermented       soy   soy-beans and/or grains such as rice, as the raw material of shoyu koji, and
sauce)                   using the moromi prepared with kiage instead of salt water.
Shiro shoyu              Soy sauce, those which using small quantity of soy-beans with wheat and/or
(Extra light color soy   wheat gluten as the raw material of shoyu koji and being extremely controlled in
sauce)                   the manufacturing process so that the color is not deepened.
Kiage                    Raw liquid pressed from the fermented and matured moromi.
(Raw soy sauce)


(Method of labelling)
 (1) Name
 a. In Koikuchi, Usukuchi, Tamari, Saishikomi and Shiro shoyu, name shall be mentioned with kind of
   shoyu, such as “Koikuchi shoyu”, “Usukuchi shoyu”, “Shiro shoyu”, etc, followed by name of
   production method with brackets, such as “Regular fermented”, “Mixed and fermented” or ”Mixed”.
    (e.g. “Koikuchi shoyu (Regular fermented)”, “Usukuchi shoyu(Mixed and semi-fermented)” )
 b. In shoyu other than a), name shall be mentioned with “shoyu” followed by name of production
   method with brackets.


(2)Name of ingredients
  Names of ingredients used shall be mentioned by the following items of a. and b. in the order of their
  content in the product pursuant to the provisions in a. and b. respectively.
 a. The ingredients other than food additives shall be indicated in the order of their content in the product
    pursuant to the following provisions:
  (a) Their most common name such as “Soy-beans”, “Defatted processed soy-beans”, “Barley”,
    “Naked Barley”, “Rice”, “Vegetable protein hydrolyzed by enzyme”, “Vegetable protein hydrolyzed
    by fermenting”, “Salt”, “Sugar”, “Glucose”, “Alcohol”, “Caramel”, “Extract of licorice”, etc. shall be
    indicated in the order of their content in the product.
  (b)In the case where tow kinds or more of sugar are used, regardless of the provision of (a), the
    names of sugar shall be mentioned such as “Sugar, Glucose” in parentheses next to the letters of
    “Sugar” or “Saccharide” in the order of their content in the product: Provided that in the case where
    sugar and sugar-mixed glucose and fructose syrup are used together, “Sugar ; Glucose and
    fructose syrup” shall be mentioned, in the case where sugar and sugar-mixed high-fructose syrup
    are used together, ”Sugar ; High-fructose syrup” shall be mentioned, and in the case where sugar
    and sugar-mixed fructose and glucose syrup are used together, “Sugar ; Fructose and glucose
    syrup” shall be mentioned.
  (c)In the case of the soy sauce, the labelling of net contents of which is 200 ml or less, “Glucose and
    fructose syrup”, “Fructose and glucose syrup” and “High-fructose syrup” may be mentioned as
    “Syrup”, and as for “Sugar ; Glucose and fructose syrup”, “Sugar ; Fructose and glucose syrup” and
    “Sugar ; High-fructose syrup” may be mentioned as “Sugar ; syrup”.
b. The food additives shall be mentioned in a descending order of the weight occupying in the product in
     accordance with the provisions of Article 5-1-1-e, 5-1-2, 5-11 and 5-12 of the Enforcement Regulations
     of the food Sanitation Law (Ordinance No.23 issued from the Ministry of Health and Welfare in 1948).


(Matters prohibited from labelling)
The matters set forth hereunder shall not be labeled.
(1) The term of “Special grade”, “Superior grade” and “Normal” (Excluding the products graded as JAS
     for soy sauce)
(2) The term to indicate quality of product such as “Special selected”, “Selected”, “Special”, “Superior”,
     etc. (Excluding the products graded as JAS for soy sauce and complied with the provision in Table 1)
(3) The term of “Rich” (Excluding the products graded as JAS for soy sauce and complied with the
     provision in Table 1)
(4)The term of “Fermented” for those made by mixing method (Excluding the case that it is used in the
     name of ingredients)
(5)The term of “Natural” (excluding the term of “Natural fermenting” for those which are made by the
     regular fermenting method and the fermentation of which are not promoted by enzyme such as
     cellulose, and which is not used the food additives listed in Attached Table 2 of Regulation)
(6)The term of “Pure”, “Genuine”, “Raw”, “Kibiki” or other terms which means purity (excluding, with
     respect to those which is made by the regular fermenting method, the fermentation of which is made
     by the regular fermenting method, the fermentation of which is not promoted by the enzyme such as
     cellulose and which is not used the additives listed in Attached Table 2 of Regulation, the terms of
     “Pure” and “Genuine” for those which are not used any additives other than the salt, the glucose or the
     alcohol which is added to the extent needed to uniform the quality, the terms of “Raw” for those which
     are not added with any additives other than salt and for those which are not heated but sterilized
     comparably to heating and the terms of “Kibiki” for those which are Tamari shoyu made by regular
     fermented method and graded as “Special” in accordance with JAS for soy sauce.
(7) “Less salt”, “salt reduced” or the term meaning that the content of salt is less (excluding the case
     which product is complied with Table2)
(8) The term which may leads to misconception that the product has won the prize at a competitive show,
     etc. (excluding the case of labelling for those which is made by the identical method of the product
     which has won the prize at competitive show, etc. provided that the year of winning the prize is
     mentioned together) and the term which may lead to misconception that the product is recommended
     by the government and municipal offices.




Table 1
                               Category                                               Terms
1.     Koikuchi shoyu and Tamari shoyu, which is graded as             Chou Tokusen (Special selected)
      “Special” according to JAS for soy sauce, and whose
      percentage of nitrogen is more than 1.2 times of the value of
      standard for “Special”
2.    Usukuchi shoyu and Shiro shoyu, which is graded as
     “Special” according to JAS for soy sauce, which is not added
     with sugar, and whose percentage of soluble solids without
     salt is more than 1.2 times of the value of standard for
     “Special”
3.   Saishikomi shoyu made by fermented method, which is
     graded as “Special” according to JAS for soy sauce, and
     whose percentage of nitrogen is more than 1.2 times of the
     value of standard for “Special”
1.   Koikuchi shoyu and Tamari shoyu, which is graded as             Tokusen (Special)
     “Special” according to JAS for soy sauce, and whose
     percentage of nitrogen is more than 1.1 times of the value of
     standard for “Special”
2.    Usukuchi shoyu and Shiro shoyu, which is graded as
     “Special” according to JAS for soy sauce, which is not added
     with sugar, and whose percentage of soluble solids without
     salt is more than 1.1 times of the value of standard for
     “Special”
3.   Saishikomi shoyu made by fermented method, which is
     graded as “Special” according to JAS for soy sauce, and
     whose percentage of nitrogen is more than 1.1 times of the
     value of standard for “Special”
Those which are graded as “Special” according to JAS for soy         Tokusei, Tokugin, or similar terms
sauce.                                                               (Special)
Those which are graded as “Superior” according to JAS for soy        Jousen, Ginjou, Yusen, Yuryou or
sauce.                                                               similar terms (Superior)
Koikuchi shoyu, Tamari shoyu and Saishikomi shoyu whose              Noukou (Rich)
percentage of nitrogen is more than 1.2 times of the value of
standard for “Special”.


Table 2
Category                                              Term
Shoyu which percentage of salt is less than 80% of    Usu sio, Asa sio, Ama sio, Tei en (Less Salt)
normal shoyu, and labeled according to article
31-1 of Health Promoting Law
Shoyu according to article 26-1 of Health             Gen en (Salt Reduced)
Promoting Law.

								
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