PROBLEM TO BE SOLVED: To provide a method for inhibiting separation of sauces after blending in a new-type seasoning in which Western sauce and Japanese soy sauce are blended; and to provide a blending ratio to make the seasoning excellent in the balance of taste between the Western sauce and soy sauce and excellent in the preservability.;SOLUTION: The Western sauce and Japanese soy sauce are different in the method for production and in the taste as seasoning, and have not been blended before for seasoning. When the sauces are blended, the blended sauces might be separated according to the kind of the sauce. Accordingly, Worcestershire sauce whose main raw materials are vegetables and fruits with similar specific gravities, is selected to be used, so that separation after blending the Western sauce and Japanese soy sauce can be inhibited. Further, in order to make the soy-sauce-based seasoning by utilizing the characteristics of soy sauce excellent in the preservation effect of flavorsome ingredients of glutamic acid and salt in soy sauce, the blending ratio of soy sauce should be in the range from 55% to 75%. As a result, the strength of the taste of the Western sauce is controlled and fused with the flavorsome ingredients of soy sauce. The concentration of salt after blending is at least 10%, so that the seasoning can be preserved for a long period of time with the preservation effect of salt.;COPYRIGHT: (C)2012,JPO&INPIT
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