| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing Kaeshi enabling easy production of authentic Kaeshi having mild soy sauce flavor and mellow taste based on an index quantitatively evaluating the maturation degree of the Kaeshi. <P>SOLUTION: The method for producing Kaeshi comprises regulating absorbancy (at its wavelength of 420 nm) to be 1.1-1.5 when absorbancy (at its wavelength of 420 nm) just after obtaining the mixture through adding Mirin, sweet sugar or the like to soy sauce is represented as 1. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
