POWDERED SOY SAUCE

• Main Authors: OKAYASU MAKOTO, OGUMA TETSUYA, OKABE HIROMI
• Format: Patent
• Language: English
• Published: 08.04.2004
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To obtain powdered soy sauce hardly coagulating during preservation even if decreasing an amount of a vehicle added and excellent in preservation stability by powdering liquid soy sauce. SOLUTION: The powdered soy sauce is obtained by powdering impermeable liquid obtained by treating soy sauce with a filter membrane with a molecular weight cutoff of ≥500. Alternatively, the powdered soy sauce is obtained by adding 10-90 wt.% of impermeable liquid obtained by treating soy sauce with a filter membrane with a molecular weight cutoff of ≥500 to normal soy sauce and powdering the mixture. COPYRIGHT: (C)2004,JPO