FDA issues soy sauce label guidelines / 食藥署新規 非古法製成禁標純釀醬油　　　　　　　　　　

Yes, as you know, I love to cook, and soy sauce is for sure one of the staples in my pantry just like most of the Chinese households. However, many soy sauce choices on the market are labeled with misinformation. The Food and Drug Administration thus issued new guidelines to all manufacturers to categorize soy sauce into four major categories, including one that is only for those made in the traditional fermentation method. For any manufacturer to mislabel their products in the future, the fine could be as much as NT$4 million. People use soy sauce to cook and add flavor. There are hundreds of soy sauces on markets, however some were not brewed with soybeans. To avoid confusion, the Food and Drug Administration issued guidance for soy sauce manufacturers. ==HSU CHAO KAI, Dep. Chief, Division of Food Safety, FDA== Only purely brewed soy bean sauce can be labeled as it is. If not, the manufacturers will have to label them accordingly, such as speedy or hydrolyzed soy sauce. The new guidance categorizes soy sauce to four major categories: brewed soy sauce has to brew with soy beans, black beans, wheat and rice, and go through process of steaming, broiling, and fermenting. Speedy soy sauce uses amino acid liquids on its fermentation. The hydrolyzed soy sauce uses amino acid liquids without fermentation. And the mixture type of soy sauce mixes all the above. ==CHEN JUN-CHEN, Lect. Food Tech., Cont. Ed., Chinese Culture University== For purely brewed products, it's not likely have 100% amino acid, some are peptide or polypeptide. When you drink, the taste would be different. Food and Drug Administration emphasizes, if manufacturer does not follow the new guidance, it would be fined from NT$3,000,000 to NT$4,000,000. The new guidance will officially go on effect on July 1st of 2017. TRANSLATED BY：SASHA CHIU 以往醬油，大部分標示不清，而未來，只要不是古法製造的醬油，就不能標示為「純釀醬油」否則將開罰。食藥署公告新規定，把醬油製品分成：釀造、速成、水解，以及混合等四種，業者必須要以，製造醬油的方法來標示，否則最高可罰400萬元。這項新規定 ，最快在明年、七月上路。 不少婆婆媽媽做菜時，都會用醬油來做調味，但市售醬油百百種，有些標榜純釀造，卻不見得是用大豆、黃豆等古法製成，為避免消費者混淆，衛福部食藥署週四預告「醬油製品食品業者良好衛生作業指引草案」，未來只要「非釀造」醬油，就不能標示為純釀醬油。 ==食藥署食品組副組長 許朝凱== 只有釀造的 它才可以標示為釀造 如果不是 純粹是釀造的話 它就要去看 它是哪一個分類 比方說是速成 或者是水解醬油 食藥署表示，新規定是將醬油製品分成四大類，其中「釀造醬油」最費功夫，是用大豆、黑豆、小麥、米等穀類，經過蒸煮過程、培養出醬油麴菌，再慢慢發酵熟成；「速成醬油」則是略過培養醬油麴菌過程，直接用胺基酸液取代，再添加醬油膠等發酵熟成；「水解醬油」也是用胺基酸液取代，但沒有發酵；至於「混合醬油」則是直接買純釀造、水解等醬油混合在一起的產品。 ==文大推廣部食品技師班講師 陳俊成== 只要它不含 3單氯丙二醇(致癌物)的話 那是比較沒有關係啦 因為它假如說 我們從它的成分來講 胺基酸就是胺基酸嘛 專家表示，不論哪一種製造方式，只要符合安全衛生標準、並清楚標示，可提供消費者選擇就好，而食藥署則是強調，未來業者若沒有依照新的規定標示，可處3萬到400萬元罰鍰；標示不實者，將處4萬到400萬元罰鍰；新的規定，最快明年七月一號上路。 記者賴淑敏 張梓嘉 台北報導