PROBLEM TO BE SOLVED: To provide reduced-salt powdery soy sauce not lowering a recovery rate of powder by a dry powdering treatment of reduced-salt soy sauce, and hardly solidifying during custody.SOLUTION: There is provided reduced-salt powdery soy sauce having a salt concentration of 21% (w/w) or less, and also having breaking strength of 75 gf or less after 6-hour preservation in an atmosphere having a temperature of 30±2°C, and a relative humidity of 50±5%. A production method of the reduced-salt powdery soy sauce includes a step in which, after adding 20-120% (v/v) water to raw material reduced-salt soy sauce, a dry powdering treatment is performed.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】減塩醤油の乾燥粉末化処理によって粉末の回収率が低下せず、保存中に固結しにくい減塩粉末醤油を提供すること。【解決手段】食塩濃度が21%(w/w)以下であり、温度30±2℃、相対湿度50±5%の雰囲気中に6時間保存した後の破断強度が75gf以下であることを特徴とする減塩粉末醤油、ならびに原料減塩醤油に対して20~120%(v/v)の水を添加した後、乾燥粉末化処理する工程を含む、減塩粉末醤油の製造方法。【選択図】なし
