| 摘要 |
PURPOSE:To obtain the titled soy soup having excellent preservation effect against the degradation during the refrigeration storage, by adding specific amounts of an organic acid having antibacterial activity, a drug preparation obtained by the chemical reaction of a sugar and an amino compound, a lysozyme preparation, and a hardly fermentative or non-fermentative sweetener preservative. CONSTITUTION:The objective soy soup contains 0.1-5.0% of an organic acid having antibacterial activity (e.g. lactic acid), 0.1-0.5% of a drug preparation obtained by the chemical reaction of a sugar and an amino compound (e.g. melanoidin), 0.1-0.5% of a lysozyme preparation (e.g. albumen lysozyme), and a proper amount of a hardly fermentative or unfermentative sweetener (e.g. sorbitol) and a preservative (e.g. methanol). The obtained soy soup for vacuum- packed roast meat has excellent preservation effect against the degradation of the meat during refrigeration storage. |
