| 摘要 |
PURPOSE:A raw soy sauce causing no less by heating or heat-treatment, containing no substance for promoting the formation of lees by heat-treatment, having a molecular weight in a range of 20,000-40,000. CONSTITUTION:Protein having a molecular weight in a range of 20,000-40,000, namely, a substance for promoting the formation of lees by heat-treatment, is removed from a raw soy sauce by ultrafiltration, etc. If at least protein having 20,000-40,000 molecular weight does not exist in a raw soy sause, a necessary condition is satisfied. All substances having >=20,000 molecular weight may be removed, and in this case, ultrafiltration is carried out by one fractionation operation and it is advantageous with respect to operation. But high-molecular weight protein and high-molecular weight polysaccharide are completely removed, and soy sauce is unfrothed, low viscous, and light. The light soy sauce like this is useful as a raw material for processed soy sauce such as soup for buckwheat vermicelli, various kinds of sauces, etc. The soy sauce containing no substance for promoting the formation of lees by heat-treatment, having 20,000-40,000 molecular weight, can be powdered to give powdered soy sauce. |
