| 摘要 |
PURPOSE:To obtain an easily usable seasoning having improved flavor keeping quality of UOBUSHI without causing sediments, by treating the UOBUSHI with dextrin, sugaralcohol, etc. CONSTITUTION:Shavings of UOBUSHI prepared by the pretreatment, e.g. shaving, cutting or pulverizing, are added to an aqueous solution or seasoning containing dextrin and sugaralcohol having the flavor retaining and emulsifying properties, extracted and filtered to give the first solution. The resultant filtered residue is then hydrated, further extracted and filtered to give the second solution, wich is mixed with the first solution to afford the aimed liquid seasoning having an UOBUSHI-like flavor. Dextrin, having a DE of 10-20 and slight variation of polymerization degree, and saccharified with an enzyme is preferably used as the dextrin. On the other hand, sugaralcohol is prepared by reducing various saccharides, and has the flavor retaining and emulsifying properties resembling those of the dextrin. |
