| 摘要 |
PURPOSE:To obtain a fermented seasoning having a flavor different from that of a conventional fermented seasoning consisting essentially of soybeans. CONSTITUTION:Water is absorbed in beans having <=25.5% protein content and >=50% glucide and the beans are boiled. The boiled beans are digested with KOJI, amylase or protease in a given hydrated state at high temperature to give a digested material. The digested material is fermented with yeast to give a fermented material. The fermented material is mixed with at least one fruit component of fruit, fermented fruit, fruit juice and fermented fruit juice. |
