| 摘要 |
The present invention relates to conventional five grains soybean paste with low salinity, formed of soybean lumps made of five grains such as 88-96 wt% of boiled bean, 1-3 wt% of glutinous rice, 1-3 wt% of wheat, 1-3 wt% of barley, and 1-3 wt% of millet, and the like. As a balloon flower root enzyme, a loofah enzyme, and a gingko powder enzyme which are fermented for one or more years are added to the soybean paste, thereby adding a savory taste and providing a cold preventing effect. According to the present invention, the low salt five grains soybean paste is capable of effectively improving a preference by having a deep taste and a savory taste without being salty. |
