Problem to be solved: to provide a concentrated soup which can reproduce the original texture of the soup which is stuck to the mouth when it is eaten, even if the liquid soup which has been boiled from the meat is concentrated. In other words, the purpose of this study is to provide a concentrated soup which can reproduce the same quality as the broth low soup which has a very high Brix value.A method of producing concentrated soup containing at least a meat extract and a flavoring oil, an extraction step for extracting said meat extract, an addition step of adding a melted super hardened oil to the above described flavoring oil, and an addition of meat extract and extreme hardening oil It is characterized in that the method of producing concentrated soup including the process of mixing the flavored oil with the flavor oil.Diagram【課題】畜肉から炊き出した液体スープを濃縮した場合であっても、喫食時に口の中に貼り付くようなスープ本来の質感を再現することができる濃縮スープを提供する。すなわち、Brix値の高いスープであっても、質感がほとんど失われていないBrix値の低いスープと同等の質感を再現できる濃縮スープを提供することを目的とする。【解決手段】少なくとも畜肉エキスと香味油とを含む濃縮スープの製造方法であって、前記畜肉エキスを抽出する抽出工程と、溶融させた極度硬化油を前記香味油に添加する添加工程と、畜肉エキスと極度硬化油が添加された香味油とを混合する工程と、を含む、濃縮スープの製造方法であることを特徴とする。【選択図】図1
