| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing malted soybeans (koji) for a soybean paste with capsicum, capable of decreasing a hot taste of the paste in various stages, while keeping a color tone and a good taste of a conventional soybean paste with capsicum as it is, to provide the soybean paste with capsicum, decreased in a level of the hot taste in the various stages through action of an enzyme. <P>SOLUTION: This method for producing the malted soybeans for the soybean paste with capsicum comprises adding capsicum powder in a prescribed amount to a gelatinized starchy raw material and further adding a seed mold thereto to prepare the malted soybeans, wherein the capsicum powder in the prescribed amount is added to the raw material at least once or more times, after saccharides are degraded by a saccharogenic amylase and proteins are degraded by a proteolytic enzyme, in processes starting from feed of the raw material for the malted soybeans and ending with discharge of the malted soybeans, so that contents of capsaisine and/or dihydrocapsaisine are decreased by action of the enzyme secreted from the seed mold. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
