| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide soymilk fermented substance-containing seasoning liquid excellent in homogeneous stability without causing coagulation, cohesion and rough deposits of soymilk fermented components in spite of having low pH only through adding a small amount of starch without adding specific water soluble hemicellulose. <P>SOLUTION: The soymilk fermented substance-containing seasoning liquid which has viscosity of 0.6-3.0 Pa s is obtained by evenly mixing a soymilk fermented product and aqueous seasoning liquid with starch, and heating the product. <P>COPYRIGHT: (C)2008,JPO&INPIT |
