IP Library › Granted Patent US 12677859
Granted Patent B2
US 12677859 · App. 18/285,562 · Granted Jul 14, 2026

Powdered soy sauce and production method thereof

Inventors: Yasushi Takahagi (Chiba, JP); Hiromi Okabe (Chiba, JP); Yasutaka Hashioka (Chiba, JP)
Assignee: KIKKOMAN CORPORATION
A23L27/50A23L11/07
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Quick Facts
Patent No.
US 12677859
App. No.
18/285,562
Granted
Jul 14, 2026
Kind
B2
Abstract

The invention relates to a powdered soy sauce containing at least one of pea powder and soybean powder. The invention also relates to a method for producing a powdered soy sauce including adding at least one of pea powder and soybean powder to a liquid soy sauce 5 and then conducting dry-powdering process of the liquid soy sauce.

Claims (9)

1 . A powdered soy sauce containing at least one of pea powder and soybean powder, wherein the pea powder contains 45 mass % or more of dietary fiber when present, and the soybean powder contains 45 mass % or more of dietary fiber when present, and wherein particles of the powdered soy sauce have an average aspect ratio of 0.85 or more.

2 . The powdered soy sauce according to claim 1 which contains 8 mass % or more of the pea powder as a solid content based on the powdered soy sauce.

3 . The powdered soy sauce according to claim 1 which contains 8 mass % or more of the soybean powder as a solid content based on the powdered soy sauce.

4 . The powdered soy sauce according to claim 1 , obtained by dry-powdering a liquid soy sauce, wherein the liquid soy sauce is obtained by adding at least one of the pea powder and the soybean powder to a liquid soy sauce.

5 . The powdered soy sauce according to claim 1 , wherein the pea powder or the soybean powder together with a soy sauce component is in the form of particles.

6 . The powdered soy sauce according to claim 1 , obtained by adding at least one of the pea powder and the soybean powder to a liquid soy sauce and then conducting dry-powdering process of the liquid soy sauce.

7 . A method for producing a powdered soy sauce including adding at least one of pea powder and soybean powder to a liquid soy sauce and then conducting dry-powdering process of the liquid soy sauce, wherein the pea powder contains 45 mass % or more of dietary fiber when present, and the soybean powder contains 45 mass % or more of dietary fiber when present.

8 . The method for producing a powdered soy sauce according to claim 7 , wherein the water absorption rate of the pea powder is 500% or less.

9 . The method for producing a powdered soy sauce according to claim 7 , wherein the water absorption rate of the soybean powder is 600% or less.