The sugar reduction soy sauce which is obtained by 13 - 150 (w/w) adding water

摘要

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