Instant soup stock solid seasoning and method for manufacturing same
AssigneeAriake Japan Co.
InventorKineo OKADA
Life of this patent
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Abstract
According to one embodiment, provided is a method for manufacturing a solid bouillon seasoning (A), said method comprising a step for preparing a mixture (E) which comprises a raw edible meat (B) and a bouillon (C) having a higher inosinic acid concentration (mass %) compared to the edible meat (B), and a step for drying the mixture (E) by the microwave vacuum drying method.
Claims9
A method for manufacturing an instant soup stock solid seasoning, comprising:
- a step of forming a mixture that comprises raw edible meat and soup stock having a higher mass percent concentration of inosinic acid than the edible meat;
- and
- a step of drying the mixture by a microwave reduced-pressure drying method.
An instant soup stock solid seasoning that is obtained by drying a mixture in paste form comprising edible meat and soup stock having a higher mass percent concentration of inosinic acid than the edible meat, wherein a distance from the surface to an inner portion located farthest from the surface is not less than 5 cm.
Dependencies are inferred from the claim text.