| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a new type of Tsukudani (food boiled down in soy) of sea tangle roots that comprises sea tangle roots and at least one selected from variety of seasonings and flavor components and to provide a method of producing the same for demand expansion. <P>SOLUTION: Roots of sea tangle are used as a main raw material and at least one of seasoning selected from Sake, sugar, Mirin (sweetened Sake) and soy sauce is used for seasoning and at least one of sweet components are selected from fruits, Ume (Japanese plum), mint, vinegared beefsteak plant. The amount of the sweet components is 1-20 wt.% based on the dried sea tangle roots. The pressurization time in the retort sterilization is set to 20-40 minutes until arriving at 115°C. <P>COPYRIGHT: (C)2003,JPO |
