JPS5480498A - Preparation of concentrated soy sauce - Google Patents

Preparation of concentrated soy sauce

Info

Publication number
JPS5480498A
JPS5480498A JP14512577A JP14512577A JPS5480498A JP S5480498 A JPS5480498 A JP S5480498A JP 14512577 A JP14512577 A JP 14512577A JP 14512577 A JP14512577 A JP 14512577A JP S5480498 A JPS5480498 A JP S5480498A
Authority
JP
Japan
Prior art keywords
soy sauce
organic solvent
pref
solvent
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP14512577A
Other languages
Japanese (ja)
Other versions
JPS5752028B2 (en
Inventor
Goro Motoki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yamasa Shoyu KK
Original Assignee
Yamasa Shoyu KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yamasa Shoyu KK filed Critical Yamasa Shoyu KK
Priority to JP14512577A priority Critical patent/JPS5480498A/en
Publication of JPS5480498A publication Critical patent/JPS5480498A/en
Publication of JPS5752028B2 publication Critical patent/JPS5752028B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: To prepare concentrated soy sauce having dense and rich flavor, easily in high efficiency, by contacting raw soy sauce with a hydrophilic organic solvent through a semipermeable membrane, thereby transferring the water in the soy sauce to the organic solvent.
CONSTITUTION: Soy sauce is brought into contact with a hydrophilic organic solvent, through a semipermeable membrane made of polyvinyl alcohol, cellulosic film, etc., thereby transferring the water to the organic solvent until the volume of the soy sauce reaches 1/1.5-1/2 of the original volume. The hydrophilic solvent is pref. ethyl alcohol, and its concentration is ≥80%, pref. ≥90%, and most pref ≥95%. The amount of the solvent is 7-10 times that of the soy sauce.
COPYRIGHT: (C)1979,JPO&Japio
JP14512577A 1977-12-05 1977-12-05 Preparation of concentrated soy sauce Granted JPS5480498A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14512577A JPS5480498A (en) 1977-12-05 1977-12-05 Preparation of concentrated soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14512577A JPS5480498A (en) 1977-12-05 1977-12-05 Preparation of concentrated soy sauce

Publications (2)

Publication Number Publication Date
JPS5480498A true JPS5480498A (en) 1979-06-27
JPS5752028B2 JPS5752028B2 (en) 1982-11-05

Family

ID=15377970

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14512577A Granted JPS5480498A (en) 1977-12-05 1977-12-05 Preparation of concentrated soy sauce

Country Status (1)

Country Link
JP (1) JPS5480498A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106962884A (en) * 2017-05-10 2017-07-21 务川自治县菇佬源食品有限公司 The manufacture craft of mushroom soy sauce

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106962884A (en) * 2017-05-10 2017-07-21 务川自治县菇佬源食品有限公司 The manufacture craft of mushroom soy sauce
CN106962884B (en) * 2017-05-10 2020-05-08 务川自治县菇佬源食品有限公司 Preparation process of mushroom soy sauce

Also Published As

Publication number Publication date
JPS5752028B2 (en) 1982-11-05

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