| 摘要 |
A method is described for producing a soy sauce powder by mixing soy sauce oil and an emulsifier such as glycerin fatty acid ester with a soy sauce, 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. |
