PURPOSE: A producing method of soy sauce with reduced salinity is provided to use a positive ion-exchange resin for preventing change on a good flavor component.CONSTITUTION: A producing method of soy sauce with reduced salinity comprises the following steps: filling a pipe having the diameter of 10cm and the length of 150cm with a positive ion-exchange resin pouring 2L of soy sauce into the pipe for slowly passing the soy sauce through the pipe and pouring 2L of distilled water into the pipe to obtain desalinated soy sauce and passing 5L of 20% hydrochloric acid through the pipe for recycling the positive ion-exchange resin, and washing the pipe using the distilled water.COPYRIGHT KIPO 2012전통간장의 용도를 확대시키기 위해 짜지 않은 간장을 제조하여 다양한 식품에 첨가할 수 있게 하는 기술이다. 짜지 않게 하기 위하여 식염을 제거하였기 때문에 색깔이나 감칠맛성분도 변화되지 않고 짠맛만 없는 간장이다. 탈염을 위해 양이온 교환수지, 음이온 교환수지를 이용하여 소디움이온(Na+)와 염소이온(Cl-)을 순차적으로 제거한다.
