| 摘要 |
PURPOSE: To provide the method for effectively utilizing UME (Japanese apricot) vinegar, soy strained lees, beer strained lees and bean curd refuses by-produced as industrial wastes as raw materials for UME vinegar for edible vinegars, unrefined soy or MISO (salted and fermented soybeans paste), etc. CONSTITUTION: The method for producing a salted seasoning comprises filtering off impurities from UME vinegar by-produced on the production of pickled UME with a strainer and subsequently desalting the filtrate by an ion exchange method. And the method for producing a malt comprises hydrolyzing soy strained lees, beer strained lees or bean curd refuses with a hydrolase and subsequently adding a malt mold to the hydrolysate. |
