To obtain a seasoning capable of simultaneously improving the texture by using the seasoning for seasoning a food material and simultaneously suppressing the loss of nourishing components possessed by the food material consisting essentially of fibrous proteins.
This seasoning is selected from a soy sauce, a Miso, a sweet Sake, a sauce and a sweet seasoning and assumes alkalinity. The seasoning assuming the alkalinity can be prepared by adding an alkaline substance to a production process of the soy sauce, Miso, sweet Sake, sauce or sweet seasoning, etc., or adding the alkaline substance to the soy sauce, Miso, sweet Sake, sauce or sweet seasoning which is a product and has preferably a value of pH 7.6-9.3. A seaweed ash, an alkaline starch, sodium acetate, sodium hydrogencarbonate, sodium carbonate, sodium hydrogenphosphate, trisodium citrate, sodium lactate, sodium malate and potassium carbonate, etc., may be used as the alkaline substance.
NODA FUMIO
SUGINO TETSUYA
SUGINO YOSHITO
TAKAHASHI MITSUO
