SOUP BASE

• Main Authors: KAWAMURA KOHEI, IMAIZUMI KEISUKE, HIRAE SHOGO
• Format: Patent
• Language: English; Japanese
• Published: 16.12.2021
• Subjects: 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

To provide a high-quality soup base from which a soup containing a noodle sheet food filled with bean paste as ingredient can be easily produced.SOLUTION: A soup base comprises a frozen noodle sheet food filled with bean paste and a frozen soup layer attached to at least a part of the surface of the frozen noodle sheet food filled with bean paste. The weight of the frozen soup layer is 5 wt.% or more and less than 120 wt.%, relative to the frozen noodle sheet food filled with bean paste. The salinity of the frozen soup layer is 0.5 wt.% or more and less than 15 wt.%.SELECTED DRAWING: None 【課題】本発明の目的は、包餡麺帯食品を具材として含むスープを簡便に製造でき、高い品質を備えるスープベースを提供することにある。【解決手段】本発明は、冷凍包餡麺帯食品と、当該冷凍包餡麺帯食品の表面の少なくとも一部に付着している冷凍スープ層とを含み、冷凍スープ層の重量が、冷凍包餡麺帯食品に対して、５重量％以上１２０重量％未満であり、かつ冷凍スープ層の塩分濃度が、０．５重量％以上１５重量％未満である、スープベースに関する。【選択図】なし