| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a cod roe-containing sauce having well-balanced cod-roe flavor and butter flavor without losing the butter flavor as the fish-egg flavor peculiar to the cod roe only is strengthened even when the sauce is loaded in a container and stored for a long period after the production. <P>SOLUTION: The cod roe-containing sauce contains cod roe, butter and a protein hydrolysate. As the cod roe raw material, at least an ovary after the start of spawning and an ovary before the start of spawning are used, and the ratio of the former ovary to the latter ovary is in the range of 10:90-90:10 in mass. <P>COPYRIGHT: (C)2012,JPO&INPIT |
