PROBLEM TO BE SOLVED: To obtain concentrated soy sauce free from causing a problem of salt precipitation when concentrated, and having high stable clarity, and having a concentration of nitrogen of not less than 3.5%(w/v).SOLUTION: The concentrated soy sauce is obtained by putting salt-reduced soy sauce into a sealed tank 1 of a soy sauce depressurizing concentrating device which includes dividing the sealed tank 1 into a lower liquid phase part 2 and an upper vapor phase part 3 by storing soy sauce, installing heating means 4 on the liquid phase part 2, airtightly penetrating a deairing pipe 5 into the external peripheral wall (A) of the vapor phase part followed by opening the end part 5a to the vapor phase part 3, and making the back end part 5b communicate with the depressurized device 6. Furthermore, the concentrated soy sauce suitable as seasoning soy sauce or food processing soy sauce is also obtained.COPYRIGHT: (C)2011,JPO&INPIT【課題】濃縮の際に食塩の析出の問題を生ずることがなく、しかも清澄安定性が高い、窒素濃度3.5%(w/v)以上の濃縮醤油を得る。【解決手段】密閉タンク1を醤油の収納によって下部の液相部2と上部の気相部3とに二分し、該液相部2に加熱手段4を設け、また該気相部外周壁Aに脱気パイプ5を気密的に貫通してその先端部5aを該気相部3に開口し、その後端部5bを減圧装置6に連通した醤油の減圧濃縮装置の該密閉タンク1内に、減塩醤油を入れ、課題の濃縮醤油を得る。また調味料用醤油または食品加工用醤油として好適な濃縮醤油を得る。【選択図】図1
