REVERS OSMOTIC MEMBRANE FILTRATION METHOD OF CONCENTRATION AND LOWERING SALT CONCENTRATION OF KOREAN TRADITIONAL SOY SAUCE

摘要

The invention that relates to chloride and concentrated way, concentrated in the liver using a reverse osmosis system is the total nitrogen concentration is low quality of the liver fails to meet the quality standards on the Food Code and adding a certain percentage of purified water to the concentrated soy conventional soy When diluted to a concentration suitable for soy can lower standards on the Food Code provides a significant amount of NaCl concentration freshening method of soy sauce. In addition, if a significant amount of the permeate of soy ingredient contains not to waste treatment provides a method that can be used in the development - country soup sauces or other products. ; Conventional soy sauce, alcoholic fermentation, freshening, reverse osmosis