| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a new seasoning having a cheese-like or cream-like new flavor, applicable as a material or the like for soup to a wide range without distinction of Japanese food and Western food, nutritionally superior to a fermented seasoning such as Miso (fermented soybean paste) and soy sauce, and having improved functionality or containing a material having new functionality; and to provide a method for producing the seasoning. <P>SOLUTION: The method for producing the seasoning comprises a Koji (malted grain)-mixing step for mixing the Koji produced by culturing Aspergillus oryzae in a steamed and cooked product of beans and/or a steamed and cooked product of cereals, with a material containing milk and/or a milk-processed product in a non-heated state to afford a Koji-mixed material, and a brewing and fermenting step for brewing and fermenting the Koji-mixed material at a temperature of ≥5°C and <40°C for a period of ≥7 days and ≤180 days to afford a brewed product. <P>COPYRIGHT: (C)2007,JPO&INPIT |
