| 摘要 |
PURPOSE:Liquid seasoning is cooled down lower than a specific temperature, before heat treatment so that sterilization conditions can be made milk, because the seasoning is free from sporophytes, whereby the deterioration of the seasoning such as darkening of the color can be avoided to give high quality of liquid seasoning. CONSTITUTION:In the heat treatment of a liquid seasoning such as soysauce at high temperature for a short time (preferably at 90-135 deg.C within 5min), the seasoning is cooled down lower than 20 deg.C, preferably at 0-15 deg.C, before the heat treatment. |
