SEASONING FOR SOUP SERVED COLD, LIQUID SOUP FOR SOUP SERVED COLD, COLD-SERVED TYPE NOODLE PRODUCT, AND METHOD FOR PRODUCING SOUP SERVED COLD

摘要

PROBLEM TO BE SOLVED: To provide a seasoning for soup served cold in which oil and fat are not solidified even at a low temperature and to which flavor/rich feeling derived from animal oil and fat can be imparted; to provide a liquid soup for soup served cold and a cold-served type noodle product; and to provide a method for producing soup served cold.;SOLUTION: A seasoning for soup served cold is obtained by physically emulsifying a raw material containing a solid fat and an animal extract. The solid fat is preferably derived from an animal oil and fat which are pasty or solid at normal temperatures.;COPYRIGHT: (C)2013,JPO&INPIT