| 摘要 |
PURPOSE:To obtain the title purified soy sauce excellent in gustation and flavor by ultrafiltration treatment of fish soy sauce to fractionate and remove large molecules causing offensive odor, etc. CONSTITUTION:Fish soy sauce where fish protein has been oligomerized is treated through ultrafiltration membrane to fractionate and remove large molecules causing offensive odor and irritative harsh taste with acids, bases or amines attached to their broken sites due to said oligomerization, thereby securing medium-and small-sized molecules such as monomeric amino acids, peptides made up of several monomeric amino acids and nucleic acids contributing to palatability, thus obtaining the objective soy sauce with the excellent flavor and gustation inherent in the raw materials retained. |
