| 摘要 |
PURPOSE:To obtain vegetables pickled in SAKE (rice wine) lees preventing a dyestuff of vegetables to be immersed from moving to seasoning lees and suppressing color transfer. CONSTITUTION:Taste of seasoning lees can be transferred to a material to be immersed without directly bringing the material to be immersed into contact with the seasoning lees because the material to be immersed is preserved through an edible film comprising a water-soluble polysaccharide as a raw material with the seasoning lees consisting essentially of SAKE lees or sweet SAKE lees. A dyestuff in the material to be immersed is suppressed by the edible film and color transfer to the seasoning lees can be prevented. Since a tasty component in the seasoning lees can be passed through the edible film, the tasty component in the seasoning lees are excellently permeated into the material to be immersed in the edible film and replaced. |
