SUGAR-REDUCED SOY SAUCE, POWDERY SOY SAUCE AND METHOD FOR PRODUCING THE SUGAR-REDUCED SOY SAUCE

• Main Authors: MATSUSHIMA KENICHIRO, OKAYASU MAKOTO, OGUMA TETSUYA, OKABE HIROMI
• Format: Patent
• Language: English
• Published: 01.03.2007
• 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 provide powdery soy sauce hardly causing agglomeration during storage, and to provide sugar-reduced soy sauce suitable for producing the powdery soy sauce. SOLUTION: The sugar-reduced soy sauce having ≤1.5 wt.% of direct reduction sugar content is obtained by making soy sauce come in contact with soy sauce yeast. The powdery soy sauce is obtained by making the thus-obtained sugar-reduced soy sauce powdery. Specifically, the powdery soy sauce is obtained by adding nonreducing sugar to the sugar-reduced soy sauce followed by making the mixture powdery so as to be improved in its taste while keeping the characteristics where agglomeration is hardly caused. COPYRIGHT: (C)2007,JPO&INPIT