| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain tea leaf boiled down in soy sauce processed so as to use much of tea leaves as themselves as side dish of traditional Japanese food at ordinary home, and securing delicious taste and preservability without using chemical additive at all, and to provide a method for producing the tea leaf boiled down in soy sauce. <P>SOLUTION: The tea leaves boiled down in soy sauce are obtained by adding sea tangle soy sauce, saury fish soy, sugar, sweet sake, honey and root tangle powder to tea leaves melted in water, and boiling the product with medium fire followed by condensing with weak fire until top liquid disappears. The tea leaves boiled down in soy sauce has a mixing ratio per 100 g tea leaves, about 125 ml water, about 2 tablespoons sea tangle soy sauce, about 2 tablespoons saury fish soy, about 1 tablespoon sugar, about 2 tablespoons sweet sake, about 1 tablespoon honey and about 1 tablespoon root tangle powder. <P>COPYRIGHT: (C)2007,JPO&INPIT |
