PROBLEM TO BE SOLVED: To provide a seasoning liquid for fried vegetables in which un-gelatinized starches are made easy to remain even if being subjected to heat sterilization, and a method for producing the same.SOLUTION: A seasoning liquid raw material comprising one or more kinds of starches selected from a waxy corn starch, a tapioca starch and their processed starches by 3 to 11 mass% in total, and in which the total of ethyl alcohol is 3.5 mass% or lower is subjected to heat sterilization in the ranges of a heating temperature and a heating time, provided that the horizontal shaft X is defined as a sterilization temperature (°C) and the longitudinal shaft Y is defined as a sterilization time (min), (X,Y) are represented within a frame obtained by connecting the points shown by (65,30), (80,30), (85,1) and (65,1) with real lines in order, next, rapid cooling is performed within 30 min to 50°C, thus the starches are made to remain in an un-gelatinized state, and its viscosity after the heat sterilization is controlled to 100 to 15,000 cp.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】加熱殺菌しても未糊化澱粉が残留しやすくした野菜炒め用調味液及びその製造方法を提供する。【解決手段】ワキシーコーンスターチ、タピオカ澱粉、及びそれらの加工澱粉から選ばれた1種又は2種以上の澱粉を合計3~11質量%含有し、エチルアルコールの含有量が3.5質量%以下である調味液原料を、横軸Xを「殺菌温度(℃)」とし、縦軸Yを「殺菌時間(分)」とした場合に、(X,Y)が、(65,30)、(80,30)、(85,1)、及び、(65,1)で示される点を順番に実線で結んだ枠内で示される加熱温度と加熱時間の範囲で加熱殺菌し、次いで30分以内に50℃以下に急冷することにより、前記澱粉を未糊化状態で残留させ、加熱殺菌後の粘度が100~15000cpとなるようにする。【選択図】 図1
