| 摘要 |
PROBLEM TO BE SOLVED: To provide a method of producing soup stock that is clear, tasty and flavorous only by adding all of the ingredient materials for soup stock to the water at the preheating stage and heating them in no need of the rate control of adding the ingredient materials to water. SOLUTION: The ingredient materials for soup stock are added to the water whose dissolved oxygen concentration is made substantially to zero, then they are heated to elute out the soup stock components. Further, the resultant soup stock is cooled down, stored and bottled, as the space contacting with the soup is kept in the nitrogen atmosphere. Particularly, the dissolved oxygen concentration in the water is suppressed to substantially zero by exposing water or the soup to nitrogen at room temperature. |
