PROBLEM TO BE SOLVED: To provide a soybean milk soup having a satisfactory soybean milk feeling and rich flavor, also free from foreign taste such as grassy smell and foreign odor upon heat cooking, and having satisfactory flavoring.SOLUTION: Provided is a method for producing a soybean milk soup characterized in that the pH after retort sterilization in a soup containing (A) a soybean milk and (B) an animal oil, being 0.2 to 8 pts.mass to 1 pts.mass of the soybean milk (A) is controlled to 6 to 7.COPYRIGHT: (C)2015,JPO&INPIT【課題】良好な豆乳感やコクを有し、かつ加熱調理時に青臭さなどの異味、異臭がなく香味の良好な豆乳鍋つゆを提供する。【解決手段】(A)豆乳、及び(B)動物性油脂、(A)豆乳1質量部に対して0.2~8質量部を含有するつゆを、レトルト殺菌後のpHを6~7に調整することを特徴とする豆乳鍋つゆの製造法。【選択図】なし
