KOJIMA FUMITO,小島 史人,TAKEISHI SETSUKO,武石 節子,IGARASHI YUKA,五十嵐 唯花
申请号：
JP2011169310
公开号：
JP2013031403A
申请日:
2011.08.02
申请国别(地区):
JP
年份:
2013
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a vegetable-containing liquid seasoning having increased vegetable and fruit (or their juice) taste and fresh taste per unit raw material of fresh vegetables, using a liquid seasoning manufacturing method that includes mixing fresh vegetables and/or fresh fruit (juice) in soy sauce, sweetener, condiments and the like and then heating them.SOLUTION: In the liquid seasoning manufacturing method that includes mixing fresh vegetables and/or fresh fruits (juice) in soy sauce and sweetener and then heating them, pure soy sauce is used as the soy sauce, and the mixed raw materials are heat treated at 60 to 75°C to obtain the vegetable-containing liquid seasoning.COPYRIGHT: (C)2013,JPO&INPIT【課題】醤油、甘味料、香辛料等に生野菜及び/又は生果実(汁)を混合した後加熱する液体調味料の製造法において、生野菜の単位原料当たり、野菜、果実(又はその汁)の味とさっぱりした味を増大させた野菜含有液状調味料を得る。【解決手段】醤油、甘味料に生野菜及び/又は生果実(汁)を混合した後加熱する液状調味料の製造法において、該醤油として生醤油を使用し、且つ混合原料を60~75℃で加熱処理して、課題の野菜含有液状調味料を得る。【選択図】なし
