| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide noodle soup where soup feeling is kept more alive than that of conventional soup comprising soy sauce. <P>SOLUTION: The noodle soup comprises broth and Kaeshi (a kind of seasoning), and contains acetic acid at ≤50 mg/nitrogen(g). The Kaeshi is prepared by using soy sauce obtained by fermenting malt under the salt concentration of ≤5 wt.% in the presence of bacteriocin enabling bacteriostasis of Gram-positive bacteria. The soy sauce has isobutyl alcohol concentration of ≤0.1 mg/nitrogen(g), normal buthyl alcohol concentration of 0.25mg/nitrogen(g), and also isoamyl alcohol concentration of 0.5mg/nitrogen(g). <P>COPYRIGHT: (C)2004,JPO&NCIPI |
