| 摘要 |
PURPOSE:To use a plant unfit for food and diversify and enrich dining tables for the moderns, by enzymically hydrolyzing leaves and/or stem of a plant containing much nutriments. CONSTITUTION:Leaves and/or stems of plants, such as arrowroot or mulberry, containing proteins in an amount of >=5wt.%, preferably >=about 10wt.% based on the dry weight are used. Enzymic hydrolysis of proteins in the plants is carried out by placing an enzyme in soy sauce or unrefined 'MISO' (fermented soybean paste) during aging and fermenting and hydrolyzing the soy sauce or unrefined 'MISO'. In the process, common salt is added so as to provide 14-26wt.% total salt concentration in aspects of flavor. Thereby a product, having excellent flavor and resembling 'TSUKUDANI' (food boiled down in soy) is obtained for 1-2 months to enrich the dining tables of the moderns having a fancy for diversification. |
