| 摘要 |
PURPOSE:To obtain the titled canned soup storable in a hot vendor for a long period without generating bitter taste of MISO (fermented bean paste) for causing browning of the content, by adding a small amount of a specific phosphoric acid salt to MISO soup. CONSTITUTION:The objective canned soup can be produced by mixing a MISO soup with 0.1-0.5% one or more phosphoric acid salts selected from sodium polyphosphate, potassium polyphosphate, sodium phosphate and potassium phosphate. |
