| 摘要 |
PURPOSE:To obtain the subject seasoning, having aroma of mellow soy sauce comparable to that of brewed soy sauce and hardly advancing color increase as opposed to white soy sauce even in preserving at ambient temperature by mixing a liquid having the aroma of the soy sauce with brewed soy sauce. CONSTITUTION:Soy sauce or soy saucelike seasoning liquid having brewed aroma is warmed at 30-45 deg.C under a reduced pressure of 10-20mmHg and evaporated water and volatile aroma ingredients are cooled, liquefied and collected to afford a liquid having aroma of the soy sauce. With 100 pts.vol. resultant soy sauce, is added and mixed 0.1-10 pts.vol. brewed soy sauce. Thereby, a light-colored soy saucelike seasoning having a color degree of >=No.46 expressed in terms of the soy sauce standard color is obtained. |
