JPS5765166A - Soy sauce with reduced salt and improved teste - Google Patents
Soy sauce with reduced salt and improved testeInfo
- 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
Links
Landscapes
- 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
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)
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 |
-
1980
- 1980-10-08 JP JP55139877A patent/JPS606186B2/en not_active Expired
Cited By (1)
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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