| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a grated vegetable which does not lower the viscosity of a seasoning, when producing a grated vegetable-containing liquid seasoning, and to provide the grated vegetable-containing liquid seasoning which has the characteristic texture of a grated vegetable and an excellent fully grated vegetable-mixed touch (voluminous touch). <P>SOLUTION: The grated vegetable has no activity of amylase and has a good texture. Also, the grated vegetable prepared by mixing a grated vegetable with an acid to control to pH 3.5 to 4.0, thermally treating the mixture within a temperature and a time shown in the oblique line portions of the Figure wherein the axis of ordinate is temperature (°C) and the axis of abscissa is time (min), and then cooling the treated product. The grated vegetable-containing liquid seasoning is characterized by adding the above grated vegetable in a method for producing an ordinary grated vegetable-containing liquid seasoning. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
