JPS5588676A - Novel soy sauce and its preparation - Google Patents

Novel soy sauce and its preparation

Info

Publication number
JPS5588676A
JPS5588676A JP16008178A JP16008178A JPS5588676A JP S5588676 A JPS5588676 A JP S5588676A JP 16008178 A JP16008178 A JP 16008178A JP 16008178 A JP16008178 A JP 16008178A JP S5588676 A JPS5588676 A JP S5588676A
Authority
JP
Japan
Prior art keywords
soy sauce
treated
organic acid
salt concentration
common salt
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
JP16008178A
Other languages
Japanese (ja)
Other versions
JPS5749186B2 (en
Inventor
Fumio Noda
Minoru Noda
Keitaro Mogi
Akio Hagiwara
Takashi Iwaasa
Yasuo Asao
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.)
Kikkoman Corp
Original Assignee
Kikkoman Corp
Kikkoman 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 Kikkoman Corp, Kikkoman Shoyu KK filed Critical Kikkoman Corp
Priority to JP16008178A priority Critical patent/JPS5588676A/en
Publication of JPS5588676A publication Critical patent/JPS5588676A/en
Publication of JPS5749186B2 publication Critical patent/JPS5749186B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: A soy sauce scarcely hardening the tissue of food material in cooking by heat, and capable of retaining the flavor, obtained by adjusting the total content of organic acids to 0.25%(w/v) or less according to the ion exchange resin treatment, and its preparation.
CONSTITUTION: Soy sauce (S) wherein the common salt concentration is 3% or less by dialysis is brought into contact with a strongly or weakly basic ion exchange resin to adjust the total organic acid content to 0.25%(w/v) or less, and if necessary the contents of constituents other than the acids are also adjusted by regulation. S may be processed as follows: (a) S dialyzed to give a common salt concentration ≤10% is subjected to the reverse osmosis treatment. (b) S of adjusted pH is treated with an organic solvent. (c) S dialyzed to give a common salt concentration ≤8% is treated with microorganisms capable of assimilating organic acid. (d) S is treated with a salt-resistent microorganisms capable of assimilating organic acid.
COPYRIGHT: (C)1980,JPO&Japio
JP16008178A 1978-12-27 1978-12-27 Novel soy sauce and its preparation Granted JPS5588676A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16008178A JPS5588676A (en) 1978-12-27 1978-12-27 Novel soy sauce and its preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16008178A JPS5588676A (en) 1978-12-27 1978-12-27 Novel soy sauce and its preparation

Publications (2)

Publication Number Publication Date
JPS5588676A true JPS5588676A (en) 1980-07-04
JPS5749186B2 JPS5749186B2 (en) 1982-10-20

Family

ID=15707450

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16008178A Granted JPS5588676A (en) 1978-12-27 1978-12-27 Novel soy sauce and its preparation

Country Status (1)

Country Link
JP (1) JPS5588676A (en)

Also Published As

Publication number Publication date
JPS5749186B2 (en) 1982-10-20

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