PREPARATION OF LIGHT-COLORED SOY SAUCE

摘要

PURPOSE:To obtain a say sauce having light color and stable color tone without losing the balance of the tasty components by treating raw soy sauce with a filtration membrane in two stages. CONSTITUTION:A concentrated raw soy sauce stored in a stock tank 6 of a 1st-stage filtration apparatus A is supplied by a circulation pump 1 to a filtration membrane unit 2 furnished with a reverse osmosis membrane or an ultrafiltration membrane and circulated to obtain a filtrate. The filtrate is supplied by a pump 14 to a heating apparatus C and the heat-treated filtrate is supplied to the stock tank 6 of a 2nd-stage filtration apparatus B and circulated through a reverse osmosis membrane unit 2 by a circulation pump 1b similar to the former process to obtain the objective light-colored soy sauce as the filtrate.