| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide seasoning liquid containing undaria pinnatifida (mekabu) and chlorella supplementarily adding nutrient content not falling in fermented soybeans and also bringing out the deliciousness of the fermented soybeans without spoiling the taste of the fermented soybeans, excellent in economical efficiency and using bioactivation-enhancing material as raw material. <P>SOLUTION: The seasoning liquid containing undaria pinnatifida is obtained by adding about 3-4 mass% of undaria pinnatifida powder, about 4-5 mass% of kelp extract, 1-4 mass% of Chlorella Vulgaris Chikugo-strain extract, and about 2 mass% of lemon juice to seasoning liquid comprising about 54-56 mass% of water, about 21-23 mass% of sugar, about 5-6 mass% of soy sauce, about 6-7 mass% of salt, about 9 mass% of protein hydrolysate, about 2 mass% of brewed vinegar, and a minute amount of yeast extract. <P>COPYRIGHT: (C)2008,JPO&INPIT |
