| 摘要 |
PURPOSE: Black bean paste containing foods are provided which do not produce sour taste after cooking by examining a sour taste causing material of the foods and adding new substitute materials. CONSTITUTION: Seasoning materials for black bean paste containing foods having 40¯60wt.% of soy sauce powder, 15¯35wt.% of soy protein hydrolyzates, 10¯20wt.% of pork extract powder and 5¯10wt.% nucleic acid. The soy powder is prepared by the following step of acid hydrolyzing of defatted soy barks and neutralizing, concentrating and making powder. When the soy powder is added less then 40wt.%, the taste is not clean, more than 60% for strong salty taste appeared. The soy hydrolyzates are prepared by hydrolysis of defatted soy bark with hydrolyzing enzyme, when the hydrolyzates added less then 15wt.% the seasoning cannot get savory taste, more than 35wt.% that appear a nasty taste or smell. The pork extract powder is made by step that extracting pork with hot water or enzyme, concentrating and making powder form, when this powder is added more than 20wt.% appear a nasty taste or smell. The nucleic acid is used by mixture of commercial product such as IMP(Inosine mono phosphate) and GMP(Guanosine mono phosphate). |
