| 摘要 |
PURPOSE:To prepare a soy sauce solution for pickles having a high restoration rate and high yield, by removing high polymer polysaccharides from soy sauce and/or a digested solution of soybean with enzyme by ultrafiltration, etc. CONSTITUTION:Soy sauce is subjected to ultrafiltration and adjusted to a content of high polymer saccharides of <=0.25g/dl based on 1g/dl total nitrogen. When a digested solution of soybean with enzyme is used alone or blended with soy sauce, it is treated similarly. The removal of the high polymer polysaccharides is also carried out by enzymatic treatment, precipitation treatment, or adsorption treatment. The treated soy sauce is blended with seasoning, vinegar, an amino acid, an organic acid, etc. to give a seasoning solution, in which pressed vegetables are immersed, to give pickles. |
