| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain fermented seasoning which has excellent smell correcting effect and flavor of refreshed aftertaste and controls browning with passage of time in spite of being a low-alcohol state like a completely boiled state of sweet sake or fermented seasoning. <P>SOLUTION: The fermented seasoning comprises sweet sake, a water-soluble component of Japanese plum and water as main components. Sweet sake having 20-150 mg% free amino acid content is used as the sweet sake. A water-soluble component of Japanese plum having ≥3 mass/volume % citric acid content is used as the water-soluble component of Japanese plum. Citric acid content in the fermented seasoning is 0.115-0.161 mass/volume % and the alcohol concentration in the fermented seasoning is 2.5-6.0 volume/volume %. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
