| 摘要 |
PURPOSE:To prepare a seasoning raw material having a highly balanced amino acid composition and a high calcium content and employed for a wide range of foods by mixing powdered milk or powdered cheese with grain powder, inoculating the mixture with an aspergillus and subsequently adding a yeast to the prepared koji (malted product) to ferment the koji. CONSTITUTION:(A) Grain (e.g. grain fine powder having particle sizes of <=50 meshes) is mixed with <=50wt.% of (B) powdered milk or powdered cheese. The mixture is inoculated with (C) an aspergillus and converted into a koji at 25-40 deg.C. The koji is mixed with (D) a yeast and (E) salt and fermented under an aseptic environment to provide the objective seasoning raw material. When the koji is compounded with the yeast and the solution of the salt, a liquid seasoning raw material is prepared, which is mixed with a vegetable oil to prepare a dressing. |
