| 摘要 |
PURPOSE:To obtain dried SAKE lees having both flavor and nutrient of SAKE lees by blending SAKE lees kept in cold storage with rice flour, etc., to give a clay-like material, cutting into a state of fine noodles, drying the noodle-like material under and grinding. CONSTITUTION:SAKE lees kept in cold storage is kneaded with a proper amount of nonglutinous rice flour, wheat flour, starch or rice bran to give a clay- like material. Then the clay-like material is extended, cut into a state of fine noodles, dried under the sun and ground to give the objective SAKE lees powder. The dried powder of SAKE lees is sprinkled on boiled foods, roasted foods, soup, etc., like AJINOMO (seasoning) in the home and used in a multipurpose manner without damaging a taste, fragrance, flavor and components of characteristic SAKE lees. The dried powder of SAKE lees in an amount adequate to a product used is added to a processed food to give a food having merits of flavor of SAKE less and nutrient. |
