| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide soup having a hot flavor to be reduced while keeping kokumi (taste enhancing) by spice. <P>SOLUTION: The liquid soup comprises the following components (A)-(D): (A) an arginic acid and the salt whose weight average molecular weight being 10,000-900,000, 0.5-4.5 mass% in terms of arginic acid; (B) potassium; (C) sodium; (D) 1-63 ppm of piperine. The total amount of the components (B) and (C) is 10-24 mmol/100g, and the molar ratio (B/C) of the components (B) and (C) is 0.2-1.5. <P>COPYRIGHT: (C)2012,JPO&INPIT |
