| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject soy sauce capable of suppressing the possibility of reducing the viscosity of a thickened food by determining the upper limit of the α-amylase activity without affecting the reduction in the viscosity of the thickened food when preparing the thickened food. SOLUTION: This soy sauce has 0 or <=0.001 U/mL α-amylase activity. The soy sauce having the specific α-amylase activity can be prepared by carrying out a filtration treatment using a membrane (preferably an ultrafiltration membrane having <=20,000 fractionation molecular weight) or a heat treatment under conditions of a high temperature in a short time (preferably at >=110 deg.C temperature within 1 min using a plate type heat exchanger). When the thickened food using the subject soy sauce is, e.g. a sauce, the subject soy sauce and further a liquid raw material such as water, an isomerized sugar, a sweet Sake or an edible vinegar, a powdery raw material such as sugar or an UMAMI seasoning and a thickener such as a natural starch can be used to prepare the sauce without reducing the viscosity. |
