| 摘要 |
PURPOSE:To make particles of MISO (fermented soybean paste) difficult to settle, and to provide feeling close to that of MISO soup suing raw MISO, by adding specific amounts of xanthan gum and dextrin to an instant MISO soup composition. CONSTITUTION:An instant MISO soup composition using dried MISO prepared by a conventional procedure is blended with 0.015-0.07wt%, preferably 0.02- 0.04wt% xanthan gum and 0.03-0.45wt%, preferably 0.06-0.25wt% dextrin based on an amount of soup in the state of MISO soup. |
