PROCESS FOR PRODUCTION OF PALE-COLORED SOY SAUCE
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United States of America Patent
Stats
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N/A
Issued Date -
Mar 29, 2012
app pub date -
Jul 14, 2010
filing date -
Jul 24, 2009
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
Method for producing a pale-colored soy sauce, includes subjecting a soy sauce to a permeation treatment using a nano filtration membrane module having a small pore size to give a first permeated liquid and an unpermeated liquid; then subjecting the unpermeated liquid to a permeation treatment using a nano filtration membrane module having a larger pore size than that of the nano filtration membrane module to give a second permeated liquid (B); and combining both permeated liquids to obtain the pale-colored soy sauce. Preferably, two kinds of nano filtration membrane modules having different salt rejection percentages are used, such that the module having a small pore size has an a % salt rejection and the other module has a b % salt rejection, and a and b satisfy the following formulae: (1) a>b, (2) 40%≦a≦70%, (3) 5%≦b≦40%, and (4) 22≦a−b≦65.
First Claim
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