| 摘要 |
PURPOSE:To prepare a dressing resistant to browning over a long period and stably keeping the taste and flavor, by compounding sorbitol to a dressing containing a proteinous fermented seasoning. CONSTITUTION:An emulsion-type or separation-type dressing containing about 1-40% of a proteinous fermented seasoning as a part of the raw materials, e.g. MISO (fermented bean paste) or soy sauce, is compounded with about 1-30% of a sorbitol such as D-sorbitol or L-sorbitol and the objective dressing is prepared from the obtained mixture according to the conventional method for the preparation of a dressing containing a proteinous fermented seasoning. Since sorbitol is soluble in water, it is preferably added to the aqueous phase. The browning phenomenon of the dressing occurring in the long-term storage and caused by a proteinous fermented seasoning can be effectively prevented by this process. |
