Abstract
In order to obtain light-colored soy sauce less susceptible to non-enzymic browning during storage, soy sauce was treated by ultrafiltration. The experimental results were as follows; (1) When raw soy sauce was treated by ultrafiltration, its color was decolorized to 1/10_??_2/5 of initial color and the color increase of treated soy sauce on heating is 1/3_??_1/2 of that of untreated soy sauce. No sediment was formed in the course of heating the treated raw soy sauce. (2) When pasteurized soy sauce was treated by ultra filtration, its color was decolorized to 1/7_??_1/3 of initial color and the color increase of treated pasteurized soy sauce during storage was repressed to about 1/2 of that of untreated soy sauce. (3) Substances related to the browning of soy sauce (i.e. Fe2+, 3-DG, HMF, reductone, carbonyl compounds, ferricyanide-reducing substance) were considerably removed by ultrafiltration.
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