PROBLEM TO BE SOLVED: To suppress the proliferation of thermostable bacteria at a low common salt concentration and obtain soups excellent in palatability by masking only the sourness of the soups providing a feeling of the sourness without changing the pH or flavor by adding edible vinegar or a sour agent, etc., by including molasses. ;SOLUTION: The soups comprise molasses which are a syrupy sugar liquid remaining when crystallizing sugar in a process for producing the sugar in the soups containing a soy sauce such as Koikuchi-shoyu (usual soy sauce) or Usukuchi-shoyu (a relatively light-colored soy sauce), sweet saccharides such as sugar or sorbitol, a soup stock such as dried bonito or dried small sardines. Furthermore, the content of the molasses is preferably 0.1-5.0 wt.% based on the whole soups. The common salt concentration of the soups is preferably 2.0-5.0 wt.% and the pH thereof is preferably 4.5-5.0. Furthermore, the soups are obtained by mixing, e.g. 250 g of the Koikuchi-shoyu with 60 g of the sugar, 450 g of the soup stock prepared by extracting 50 g of the dried bonito with hot water in a weight of 10 times, 4 g of sodium glutamate and 20 g of the molasses, regulating the pH to 4.8 with lactic acid and then making the total amount up to 1,000 g with water and sterilizing the resultant soups.;COPYRIGHT: (C)2000,JPO
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