| 摘要 |
PURPOSE:To obtain soy sauce having viscosity, mellowness and transparency without any precipitates by containing a specific carboxymethyl cellulose salt therein. CONSTITUTION:A soy sauce is obtained by adding 0.001-5wt.%, preferably 0.001-3wt.% carboxymethyl cellulose salt, e.g. sodium or potassium salt having >=1.2, preferably 1.5-2.5 substitution degree of carboxymethyl groups, 2-10,000cP, preferably 3-7,000cP viscosity of a 1% aqueous solution thereof at 25 deg.C in soy sauce such as deep-colored soy sauce, light-colored soy sauce or 'TAMARI- SHOYU' (sauce from refined soy). |
