| 摘要 |
PURPOSE:To obtain sausage enabling to relish texture different from conventional sausage without impairing texture of resistance to the teeth and feeling to the tongue, etc., being characteristic of sausage and take vegetable protein and fat desired for Japanese to eat recent years in addition to animal fat and protein of the sausage. CONSTITUTION:This method for producing the sausage is to disperse and mix black soybeans (2) into sausage (1). |
