| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain liquid seasoning in which browning by an aminocarbonyl reaction (Maillard reaction) is controlled even without using an apparatus such as a plate type heat exchanger, etc., and an processing auxiliary such as liquid nitrogen, etc., quality stability and microbiological safety of a product are secured and to provide a method for producing the same. <P>SOLUTION: The liquid seasoning is produced by classifying raw materials according to the number of microorganisms, boiling the raw material having a large number of the microorganisms at ≥85°C, feeding the raw material having a small number of the microorganisms and stirring the raw materials. Consequently, the time of a cooling process after the boiling process of the liquid seasoning is shortened and the total boiling time is shortened so that the aminocarbonyl reaction is controlled and quality stability and microbiological safety of the product are secured. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
