POWDERED SOY SAUCE

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 tr...

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Bibliographische Detailangaben
Hauptverfasser:	OKAYASU MAKOTO, OGUMA TETSUYA, OKABE HIROMI
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	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