To produce light-colored soups good in flavor of fish Fushis (smoked and dried fish meat) by bringing the fish Fushis into contact with a soy sauce, then bringing hot water into contact therewith and subsequently adding sweet saccharides thereto.
(A) Fish Fushis which are preferably pulverized or shaved are brought into contact with (B) a soy sauce in an amount of 0.5-10 times, preferably 1-8 times based on the ingredient A, preferably at 70-98°C, more preferably 80-90°C for preferably 3-15 min, more preferably 5-10 min and then brought into contact with (C) hot water in an amount of preferably 1-15 times based on the ingredient A, preferably at 70-98°C, more preferably 85-95°C for preferably 5-50 min. (D) Sweet polysaccharides are then added and mixed therewith to produce soups. A dried bonito, Soda Bushi (Fushi made from a frigate mackerel as a raw material), Maguro Bushi (Fushi made from a young bluefin tuna as a raw material), Saba Bushi (Fushi made from a mackerel as a raw material), Aji Bushi (Fushi made from a horse mackerel as a raw material), Iwashi Bushi (Fushi made from a sardine as a raw material), etc., are cited as the ingredient A. Sugar, fructose, liquid sugar, sweet Sake, etc., are cited as the ingredient D. A countercurrent multistage extraction method is preferred as a method for extracting the ingredient A with the ingredients B and C.
MORI SHUZO
HASHIMOTO HIKOTAKA
