| 摘要 |
PROBLEM TO BE SOLVED: To provide a noodle soup having excellent scent, flavor and taste, and exhibiting excellent preservability. SOLUTION: A broth and a 'kaeshi' (a sort of a seasoning soup eliminating scent of soy sauce and sustaining scent of buckwheat) respectively subjecting to sterilizing or disinfecting treatment, aseptically filling and controlled to <=3 ppm dissolved oxygen concentration are packaged in respectively separated state. As a raw material of broth used in this invention, one or more than two kinds of bonitos such as dried bonito ('tarabushi' and 'karebushi'), frigate mackerel dried bonito ('arabushi' and 'karebushi'), mackerel dried bonito ('tarabushi' and 'kapebushi'), tunas dried bonito and round herring dried bonito, dried small sardines, a sea tangle, a shiitake mushroom, etc., are used. The 'kaeshi' used in this invention is mainly composed of soy sauce (each of concentrated, thinned, white soy sauce, 'tamari' soy sauce, etc., can be used), a sweet sake and sugar. |
