| 摘要 |
This invention provides a soy sauce powder having a strong and preferable soy sauce-derived flavor with simple operations in an advantageous manner in industrial practice and without the need of a step of, for example, preparing an aromatic substance by distilling soy sauce oil with the use of water vapor. This invention also provides a soy sauce powder having a strong and preferable soy sauce-derived flavor by adding an emulsifier such as glycerin fatty acid ester to soy sauce, mixing the soy sauce with soy sauce oil, agitating the mixture, allowing the mixture to stand still, separating the mixture into an oil phase and an aqueous phase so as to obtain an aqueous phase containing soy sauce-derived aroma components at high concentrations, and subjecting the obtained aqueous phase to spray drying.
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