| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide emulsified concentrated soup having favorably smooth feeling to the throat, milky turbidity of which is kept stable when diluted by almost 10 times. <P>SOLUTION: The emulsified concentrated soup has Brix of 40-60% and 10-45 wt.% of oil and fat, and comprises meat extract and seasoning. The emulsified concentrated soup is obtained by adding an alkaline pH adjuster to the soup so that 24°C water solution when diluted by 10 times has pH7.0-8.0, and stirring the mixture at ≤5,000 rpm for 90 min or less to be mixed so that the median size of the water solution is 10-100 μm when diluted by 10 times. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
