PROBLEM TO BE SOLVED: To provide a taste-preservative capable of removing fishy smell of fish eggs, enhancing taste, and preventing discoloration of fish eggs and preventing contraction of the skin of the fish eggs, even when being stored for a long term.SOLUTION: A taste-preservative for fish eggs contains soy sauce, garlic, ginger, red pepper, liquor, dried and fermented fish and mushrooms.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】魚卵類の生臭さを消し、呈味の増大を計り、かつ長期間保存しても、魚卵の変色を防止し、かつ魚卵表皮の収縮を防止する呈味・保存剤を提供することを目的とする。【解決手段】醤油、にんにく、しょうが、唐辛子、酒、節類およびきのこ類を含有する魚卵類の呈味・保存剤。【選択図】 なし
