NOODLE SOUP

PROBLEM TO BE SOLVED: To provide noodle soup where soup feeling is kept more alive than that of conventional soup comprising soy sauce. SOLUTION: The noodle soup comprises broth and Kaeshi (a kind of seasoning), and contains acetic acid at ≤50 mg/nitrogen(g). The Kaeshi is prepared by using soy sauc...

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Bibliographische Detailangaben
Hauptverfasser:	HIRAI SACHI, NISHIUCHI HIROAKI, OKAMURA HIDEKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide noodle soup where soup feeling is kept more alive than that of conventional soup comprising soy sauce. SOLUTION: The noodle soup comprises broth and Kaeshi (a kind of seasoning), and contains acetic acid at ≤50 mg/nitrogen(g). The Kaeshi is prepared by using soy sauce obtained by fermenting malt under the salt concentration of ≤5 wt.% in the presence of bacteriocin enabling bacteriostasis of Gram-positive bacteria. The soy sauce has isobutyl alcohol concentration of ≤0.1 mg/nitrogen(g), normal buthyl alcohol concentration of 0.25mg/nitrogen(g), and also isoamyl alcohol concentration of 0.5mg/nitrogen(g). COPYRIGHT: (C)2004,JPO&NCIPI