Color control of Japanese soy sauce (shoyu) using membrane technology

Abstract

The present study systemically decolorized soy sauce using a membrane process to analyze the separation mechanism. An ultrafiltration (UF) membrane (NTU-2120) exhibited only slight decolorization ability. A nanofiltration (NF) membrane with a lower molecular weight cut-off and produced by sulfonated polysulfone (NTR-7400 series) rather than polyvinyl alcohol/polyamide (NTR-7250) had higher decolorization ability. The NF membranes rejected total nitrogen by 17-24%, unsalted soluble solid content by 24-32%, reducing sugar by 25-43%, and amino acids by 10-25%. The NTR-7400 series membrane rejected lactic acid by 6-9%, and pyroglutamic acid by 11-21%; other quality indexes were maintained. In the NF membrane processes, higher rejection of acidic amino acids than neutral and base amino acids was observed. The separation performance was governed by the electrical effect as well as the sieve effect. Soy sauce color could be controlled by blending NF membrane-processed soy sauce with feed soy sauce. Color can be matched to preference in accordance with dishes by suitably blending NF membrane-processed soy sauce with feed soy sauce. © 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.