PROBLEM TO BE SOLVED: To solve the problem in which: addition of soy sauce to a chicken stock soup makes it possible to expect effects such as enhancement of umami and reduction of smells, but it also gives the chicken stock soup the color derived from soy sauce or the unique smell of soy sauce called "soy sauce feeling", which restricts its uses as a soup.SOLUTION: The present invention provides a chicken stock soup extracted with an extract containing membrane permeated soy sauce. The chicken stock soup of the present invention suppresses the strong flavor, sourness, salty taste and color concentration of soy sauce that is felt in the conventional chicken stock soup having soy sauce added thereto, and also enhances the original taste and body of a chicken stock while leaving a mellow soy sauce feeling.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT
