POWDER SOY SAUCE AND MANUFACTURING METHOD THEREOF

• Main Authors: OKABE HIROMI, MIZUTANI TOMOKO
• Format: Patent
• Language: English; Japanese
• Published: 20.04.2015
• 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 a powder soy sauce for use as topping soy sauce instead of liquid soy sauce, having an aroma balance equal to that of a soy sauce, with a rich flavor of soy sauce.SOLUTION: A soy sauce including a mixture of an unrefined soy sauce, a distillate of soy sauce oil, an excipient, and salt is dried and pulverized to form a powder soy sauce. Mixing is performed such that a soy sauce has a solid content derived from the unrefined soy sauce of 3 to 32% (w/w) and an excipient content of 15 to 30%(w/w) in the powder soy sauce, and a distillate of soy sauce oil is added to the soy sauce, which is then dried and pulverized. Consequently a soy sauce powder for use as topping is obtained, having a good aroma balance as soy sauce for use as topping for food material such as a soybean curd and a grilled fish, with an intense first taste as soy sauce. 【課題】上掛け用粉末醤油として、液体状の醤油に代えて掛け醤油として用いることができる、醤油の香りのバランスが醤油の香りと同等であり、且つ、醤油の風味が豊かな粉末醤油を得る。【解決手段】醤油諸味、醤油油蒸留液、賦形剤及び食塩を配合した醤油を乾燥粉末化した粉末醤油であって、粉末醤油中の醤油諸味由来の固形分が、３〜３２％（ｗ／ｗ）、且つ、賦形剤含量が１５〜３０％（ｗ／ｗ）となるように混合した醤油に醤油油蒸留物を加えて、乾燥粉末化することにより、豆腐や焼魚等の食材への上掛け用途に用いることができる醤油としての香りのバランスが良く、また、醤油として先味が強い上掛け用粉末醤油を得る。【選択図】図１