METHOD OF PREPARING PAITAN SOUP

摘要

It is intended to provide a method of preparing a Paitan soup having a high emulsion stability and a method of stabilizing the emulsified state of a Paitan soup. In a method of preparing a Paitan soup which comprises separating an aqueous phase from an oily phase of a meat extract, adding fat to the aqueous phase, and emulsifying the resulting mixture by mixing, the isoelectric point of 30% by weight or more of protein contained in the aqueous phase is adjusted to a level lower by at least 1.5 than the pH value of the Paitan soup. Thus a Paitan soup having an improved emulsion stability can be provided. ® KIPO & WIPO 2007