| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve the problems of a conventional soy sauce mixed with Ponsu (juice pressed from a bitter orange) and simply mixed with pickled plum comprising the loss of the flavor of citrus fruit owing to the diffusion of the taste and flavor of the pickled plum to the whole soy sauce and the insufficient palatability without using tangle soup or dried bonito soup, i.e. the unavailability of Ponsu soy sauce having sufficient palatability, the taste and flavor of the citrus fruit and the taste of the pickled plum. <P>SOLUTION: The stock solution of Ponsu soy sauce is prepared from a citrus fruit juice treated with electric potential of 1,000-1,500 V while keeping at -5 to 0°C, soy sauce and brewed vinegar treated with electric potential of 2,000-3,000 V while keeping at -5 to 0°C, etc. The pulp and the skin of a pickled and stoned plum is chopped and treated with electric potential of 2,500-3,500 V while keeping at 0 to +3°C and mixed to the stock solution to obtain a stock mixture. A mixture of xanthan gum and sugar is added to the stock mixture and stirred to obtain the soy sauce containing pickled plum and mixed with Ponsu. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
