METHOD FOR MANUFACTURING STEW SAUCE, STEW SAUCE, AND FLAVOR IMPROVER FOR RETORT STEW SAUCE

摘要

PROBLEM TO BE SOLVED: To provide a method for manufacturing a stew sauce having a unique rich taste, similar to the taste by addition of onion saute.;SOLUTION: To a stew sauce, gentio oligosaccharide is added in an amount of 0.001 to 0.15 mass% relative to the mass of stew sauce. Preferably the gentio oligosaccharide is gentiobiose. Preferably the stew sauce is one selected from curry, white stew, beef stew, hashed beef sauce, meat sauce, and tomato sauce. Preferably the stew sauce is further subjected to a retort treatment.;COPYRIGHT: (C)2015,JPO&INPIT