| 摘要 |
PROBLEM TO BE SOLVED: To obtain soups for noodles hardly manifesting a flavor and taste of a soy sauce, having excellent flavor and taste of an animal extract, and further having a light color. SOLUTION: The soups for noodles are characterized by having 0.03-0.08 absorbance (430 nm wave length, 1 cm cell) when the soups for the noodles are formed into 5 wt./vol.% straight type restored liquid. The one consisting essentially of a soy sauce, Mirin (a sweet rice wine for seasoning) and an animal extract as essential raw materials is exemplified, and the one including the animal extract regulated so as to have <=0.03 absorbance (430 nm wave length, 1 cm cell) of the 5 wt./vol.% aqueous solution and >=0.02 wt./vol.% soluble solid substance derived from the extraction raw material in the aqueous solution is preferably used. |
