PREPARATION OF LOW SALT LOW CALORIE FOOD BASIC MATERIAL AND LOW SALT LOW CALORIE SEASONING FOR FOOD

摘要

PURPOSE:To provide a fermented solution and a colloidal semi-solid product and utilize the solution and the product as basic materials for preparing low salt low calorie foods and seasonings by adding a sugar as a carbon source to soybean milk, inoculating the mixed soybean milk with yeast and fermenting the inoculated soybean milk. CONSTITUTION:Soybean milk is mixed with a sugar as a carbon source, inoculated with yeast and fermented to give a fermented solution and a colloidal semi- solid which are used as basic materials for liquid or semi-solid, low salt low calorie foods. The fermented solution can be added to a soy sauce or to a process for brewing the soy sauce to give a low salt low calorie soy sauce for foods. The colloidal semi-solid product can be also added to a MISO (paste made of fermented soybean) or to a process for brewing the MISO and subsequently brewed to give a low salt low calorie MISO.