| 摘要 |
PROBLEM TO BE SOLVED: To obtain a mushroom-containing sauce having excellent characteristic palatability, taste and flavor of mushroom and high microbiological storage stability by including a non-dried mushroom and a dried mushroom crushed to granules finer than a specific size at a specific ratio and specifying the water activity of the sauce. SOLUTION: The objective sauce contains (A) a non-dried mushroom and (B) a dried mushroom crushed to particle size of <=1 mm at a weight ratio of 1:3 to 20:1, preferably 3:1 to 7:1 and has a water activity of <0.94. The component A is preferably oyster mushroom (Pleurotus ostreatus), Maitake (Grifola frondosa), blanc du pays (Pleurotus eryngii), etc., and the component B is preferably dried Shiitake (Cortinellus berkeleyanus), Matsudake (Armillaria matsudake), porcino, etc. The sum of the components A and B is generally >=10 wt.% based on the total product. The water activity is preferably >=0.8. The viscosity of the product is preferably 1,000-50,000 mPa.s from the viewpoint of productivity and handleability. The pH of the product is preferably 4.7-7.0. |
