| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide Koji soy sauce-pickled chili pepper dip so made as to make use of flavor peculiar to chili pepper as fresh vegetable, directly usable as dressing or "dip" for various kinds of principal food or side food, and containing mainly of chili pepper. <P>SOLUTION: The Koji soy sauce-pickled chili pepper dip comprises 30-50 wt.% of chili pepper, 10-30 wt.% of Koji and residual part soy sauce so as to make use of peculiar flavor of chili pepper, and gives an eater firm palate feeling of chili pepper to the tongue. A method for producing the dip comprises using uncooked green pepper or red pepper, and fermenting the pepper at ≤20°C. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
