| 摘要 |
PROBLEM TO BE SOLVED: To obtain a spice paste capable of retaining taste of natural spice for a long time at a normal temperature and readily dissolving into soy sauce by including a monosaccharide and/or a sugar alcohol, lactose and an emulsifier, and specifying water activity. SOLUTION: This spice paste is obtained by including (B) 10-50 wt.% of a monosaccharide and/or a sugar alcohol selected from glucose, fructose, xylose, sorbitol, erythritol, mannitol or the like, (C) 1-40 wt.% lactose and (D) 0.005-5 wt.% of an emulsifier selected from soybean lecithin, yolk recithin, a polyglycerol fatty acid ester, a monoglycelol fatty acid ester, an organic acid fatty acid ester, a saccharide fatty acid ester or the like into (A) a spice paste such as Japanese horseradish paste or mustard paste so as to have 0.70-0.90, preferably 0.75-0.85 water activity. |
