| 摘要 |
PURPOSE:To obtain an instant cooked material which is readily transported and has no spill of liquid from a container, by blending soup with a protein coagulating agent to coagulate the soup and heating the coagulated soup together with a protease in cooling. CONSTITUTION:Soup 3 such as broth, stock, etc., is blended with a liquefied coagulating agent 4 such as agar, gelatin, etc., and, if necessary, an ingredient 7 and coagulated to prepare a main cooked material 13. Separately, a protein coagulating agent which is coagulating is mixed with a protease and coagulated to give an auxiliary 12. Then, the main cooked material 13 and the auxiliary 12 are put in a container 6 and heated at >= coagulating point of the protein coagulating agent. |
