JPS5765166A - Soy sauce with reduced salt and improved teste - Google Patents

Soy sauce with reduced salt and improved teste

Info

Publication number
JPS5765166A
JPS5765166A JP55139877A JP13987780A JPS5765166A JP S5765166 A JPS5765166 A JP S5765166A JP 55139877 A JP55139877 A JP 55139877A JP 13987780 A JP13987780 A JP 13987780A JP S5765166 A JPS5765166 A JP S5765166A
Authority
JP
Japan
Prior art keywords
soy sauce
reverse osmotic
salt
bars
teste
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
JP55139877A
Other languages
Japanese (ja)
Other versions
JPS606186B2 (en
Inventor
Yasuhisa Nanba
Kei Arai
Shoichi Goto
Hiroshi Haga
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.)
Shokuhin Sangyo Center
Original Assignee
Shokuhin Sangyo Center
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 Shokuhin Sangyo Center filed Critical Shokuhin Sangyo Center
Priority to JP55139877A priority Critical patent/JPS606186B2/en
Publication of JPS5765166A publication Critical patent/JPS5765166A/en
Publication of JPS606186B2 publication Critical patent/JPS606186B2/en
Expired legal-status Critical Current

Links

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  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: To prepare a soy sauce with reduced salt and improved taste, by ultrafiltering a soy sauce to remove a part having a molecular weight ≥6,000W10,000, and subjecting the ultrafilered part to the reverse osmotic treatment.
CONSTITUTION: A soy sauce prepared by the conventional method is ultrafiltered by an ultrafiltering membrane for a fractionated molecular weight of 6,000W10,000 under a pressure of 5W2.5 bars to permeate 80W90% thereof. The resultant ultra- filtrate is mixed with water in an amount of 2W5 times that of the ultrafiltrate, and the mixture is then subjected to the reverse osmotic treatment with a reverse osmotic membrane having a common salt inhibiting ratio of 30W60% under a pressure of 30W40 bars to give a soy sauce containing 35W50% remaining salt from the initial soy sauce and 60W85% remaining total nitrogen, amino nitrogen, direct reducing sugar and extract as a residual solution.
COPYRIGHT: (C)1982,JPO&Japio
JP55139877A 1980-10-08 1980-10-08 Method for producing soy sauce with excellent taste Expired JPS606186B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55139877A JPS606186B2 (en) 1980-10-08 1980-10-08 Method for producing soy sauce with excellent taste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55139877A JPS606186B2 (en) 1980-10-08 1980-10-08 Method for producing soy sauce with excellent taste

Publications (2)

Publication Number Publication Date
JPS5765166A true JPS5765166A (en) 1982-04-20
JPS606186B2 JPS606186B2 (en) 1985-02-16

Family

ID=15255642

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55139877A Expired JPS606186B2 (en) 1980-10-08 1980-10-08 Method for producing soy sauce with excellent taste

Country Status (1)

Country Link
JP (1) JPS606186B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018088862A (en) * 2016-12-02 2018-06-14 ヤマサ醤油株式会社 Chicken stock soup with good flavor

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018088862A (en) * 2016-12-02 2018-06-14 ヤマサ醤油株式会社 Chicken stock soup with good flavor

Also Published As

Publication number Publication date
JPS606186B2 (en) 1985-02-16

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