| 摘要 |
PURPOSE:To obtain fermented soybean paste directly usable for food as seasoning or a food ingredient by extremely reducing salt content without impairing flavor and nutritive value of fermented soybean paste to have been used as seasoning. CONSTITUTION:A mixture comprising a blend of rice KOJI or wheat KOJI and 1-5% salt mixed with one or more natural saccharides in an amount corresponding to 30-50wt.% weight of finished food and steamed or boiled soybeans are uniformly dried, adjusted to proper water content and activity, fermented, aged, dried or not dried for finish and made into a kneaded or a powdery state. |
