| 摘要 |
PURPOSE:To obtain a soy sauce having light color and enriched flavor without heat-resistant protease by subjecting soy sauce to permeating treatment with a low-pressure reverse osmosis membrane having a specific salt rejection. CONSTITUTION:Soy sauce is subjected to permeating treatment with a low- pressure reverse osmosis membrane having <=30% salt rejection in treating salt water of 0.2% concentration at a temperature of 25 deg.C and pressure of 30kg/cm2. The rejection of salt less then 30% is very important because, when used a membrane having higher salt rejection (e.g. a membrane having 50% rejection), it gives a soy sauce of poor flavor and salty taste, then the object is not attained. On the other hand, by using a membrane having <=30% salt rejection, the above-mentioned inconvenience is resolved and the color becomes pale and a mellow volatile component such as ester contained in raw solution of soy sauce is selectively transferred into the permeated solution and accumulated, thus special effect that the permeated solution has more enriched flavor than the raw solution of soy sauce is obtained. Furthermore, a characteristic that color becomes pale is also attained. |
