| 摘要 |
PROBLEM TO BE SOLVED: To obtain a liquid seasoning capable of suppressing the change with time during the preservation or governing the moisture control without deteriorating flavor and texture characteristics possessed by a grated vegetable by using the grated vegetable and a dried vegetable together as a vegetable contained as a solid matter therein. SOLUTION: This liquid seasoning is obtained by using a grated vegetable and a dried vegetable together as a vegetable in the liquid seasoning containing the vegetable as a solid matter. The grated vegetable referred to as the one having properties such as those obtained by usually grating the vegetable with a grater at home and a rhizomatic vegetable such as a Japanese radish, an onion, a carrot, a garlic or a ginger is cited as the corresponding vegetable. The dried vegetable referred to as the one prepared by reducing the moisture content to <=15% by treatment such as heating or decompressing. The Japanese radish, onion, carrot, etc., are preferred as the material for the dried vegetable. Effects of the onion are especially high from the viewpoint of slight deterioration in the amount of moisture absorption and flavor. |
