| 摘要 |
PURPOSE:To obtain a sauce having reduced sourness and excellent taste without spoiling the taste of the raw material used and capable of being kept in a germfree state without a heat-sterilizing treatment as well. CONSTITUTION:A sauce containing a vegetable and/or a fruit component and spice and of pH<=4. The sauce contains 0.1-10wt.% of oil and fat in a state of oil drops having an average particle diameter of <=1mum. |
