| 摘要 |
PURPOSE:To prevent the browning and deterioration and improve the storage stability, e.g. keep the stable flavor, by adding an ultraphosphate and/or metaphosphate in a specific proportion to a liquid seasoning containing an unrefined soy. CONSTITUTION:An ultraphosphate or metaphosphate or both are added to a liquid seasoning, prepared by adding an unrefined soy to components of water, edible vinegar, wine, sweet SAKE, sugar, MISO, spice, egg yolk, etc., e.g. steak sauce, sauce for roast meat, barbecue sauce or salad spread. The amount of the ultraphosphate and/or metaphosphate is 0.01-1% based on the total liquid seasoning, and sodium or potassium salt of the ultraphosphate and/or metaphosphate may be used. According to the method, the storage stability is improved, and the browning, deterioration and change in flavor of the seasoning are prevented. |
