| 摘要 |
PURPOSE:To separate and remove oil efficiently in a short time without affecting tasting components nor flavor components and obtain a soy sauce having high clarity, by bringing an oil adsorbent into contact with the soy sauce. CONSTITUTION:Soy sauce containing oil, preferably raw soy sauce prepared by pressing unrefined soy after aging is brought into contact with an oil adsorbent, e.g. a nonwoven fabriclike synthetic resin having briding power to hydrophobic materials, to remove the oil thereform. |
