POWDERY SOY SAUCE, SUGAR-REDUCED 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: 04.10.2007
• 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 coagulation during storage, and to provide sugar-reduced soy sauce suitable for production of the powdery soy sauce. SOLUTION: The sugar-reduced soy sauce where direct-reducing sugar content in soy sauce is ≤1.5 wt.% (W/V) is obtained through making soy sauce yeast come in contact with hydrated soy sauce Moromi to culture the Moromi followed by compressing the cultured Moromi. The powdery soy sauce hardly causing coagulation is obtained by pulverizing the thus-produced sugar-reduced soy sauce. The powdery soy sauce improved in taste while maintaining such characteristics as to hardly cause coagulation is produced through adding nonreducing sugar to the sugar-reduced soy sauce followed by pulverizing the mixture. COPYRIGHT: (C)2008,JPO&INPIT