| 摘要 |
PURPOSE:To obtain the subject readily edible seasoning, reduced in smell peculiar to fermented soybeans, excellent in digestibility and useful for health, etc., by composing the aforementioned seasoning of water, proteins, lipids, carbohydrates and ash in a specific proportion and adding a prescribed amount thereof to the fermented soybeans in eating the fermented soybeans and including ingredients, etc., in leaves of Japanese radish therein. CONSTITUTION:The objective seasoning is an additive seasoning, used in eating fermented soybeans, having ingredient composition of 71-79wt.% water, 1.4-2.0wt.% proteins, 0.4-0.8wt.% lipids, 13.2-19.2wt.% carbohydrates and 5.2-5.6wt.% ash. The amount of the aforementioned seasoning added in eating the fermented soybeans is 30-34wt.% and the fermented soybeans after its addition are regulated to 21-25cm stringiness, pH6.5-6.9 and 26-30 sugar content. Main raw materials of the above-mentioned seasoning are specially manufactured soy sauce in an amount nearly equal to that of a grated Japanese radish. Small amounts of ingredients in leaves of Japanese radish and pasty ingredients are contained as additives. |
