| 摘要 |
PURPOSE:To provide a novel seasoning by a simple treating method by inoculating an aspergillus on the residue of a bean jam, hydrolyzing the treated residue to saccharify the residue, adding a yeast to the saccharified residue, fermenting the yeast-added residue and subsequently decomposing the yeast. CONSTITUTION:(A) The water content of a residue remaining after a bean jam is separated from beans such as adzuki beans or mottled kidney beans is adjusted to preferably 35-50%. (B) The spores of an aspergillus (etc., Aspergillus usami) preferably in an amount of 0.05-0.3% (cased on the compo nent A) are inoculated on and mixed with the wet residue and the aspergillus are subsequently multiplied preferably with sufficiently aerating at 27-33 deg.C for 30-50hr. (C) The treated residue is mixed with hot water preferably in an amount of 4-12 times the weight of the residue and saccharified at e.g. 50-60 deg.C. (D) A yeast is inoculated on the saccharified residue preferably in an amount of 0.05-0.3%, cultured with aeration and subsequently decomposed e.g., at 40-65 deg.C for 2-8 days by the autodigestion thereof to provide the subject seasoning. |
