| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject seasoning capable of imparting a food or drink with the thickness and body of beef bouillon, dried bonito stock, etc., by adjusting the pH of a cattle meat extract, etc., to a prescribed acidic range and heating the obtained insoluble component in an aqueous solution containing a sugar, etc., under specific condition. SOLUTION: This new seasoning having good body can be produced by adjusting a cattle meat extract or a fish or shellfish extract to pH 3.5-5.5 and heating the obtained insoluble component in an aqueous solution containing a sugar such as glucose (the added concentration is preferably 0.01-30%) and/or an amino acid such as glutamic acid (the concentration is preferably 0.01-20%) in the presence or absence of gelatin (the concentration is preferably 0.01-10%). The seasoning having good body is preferably compounded to prepare a processed natural extract, a substitute for natural extract, a soup stock base or a tasty seasoning. |
