DEEP-COLOR POWDERY SOY SAUCE, AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide deep-color powdery soy sauce having deep color tone, no bitterness and also high stability in caking during storage.SOLUTION: The deep-color powdery soy sauce having a glucose concentration of not more than 40 mg/g and also an absorbance of not less than 0.5 in 470 n...

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Bibliographische Detailangaben
Hauptverfasser:	OKAYASU MAKOTO, MATSUI HIRONORI, OKABE HIROMI, MIZUTANI TOMOKO
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 provide deep-color powdery soy sauce having deep color tone, no bitterness and also high stability in caking during storage.SOLUTION: The deep-color powdery soy sauce having a glucose concentration of not more than 40 mg/g and also an absorbance of not less than 0.5 in 470 nm of 1% (w/v) aqueous solution is obtained by: adding soy sauce to deep-color soy sauce prepared by adding sugar and organic acid, inorganic acid, or its salt followed by heating the mixture; heating the resultant mixture until a glucose concentration of the mixture reaches 3.0 mg/g or less so as to obtain raw material deep-color soy sauce; and drying and pulverizing the raw material deep-color soy sauce.