| 摘要 |
PURPOSE:To obtain the titled Japanese crackers without scorching in drying and sticking after drying, by applying a composition for seasoning with 'MISO' (fermented soybean paste) containing the 'MISO', sweetener, soy sauce, 'MIRIN' [sheet SAKE (Japanese rive wine)], an alcohol, sodium glutamate and DASHINOMOTO(R) (soup stock) in a specific proportion to a dough for Japanese crackers. CONSTITUTION:A composition for seasoning with 'MISO' containing 30-400pts. 'MISO', 50-600pts. sweetener, 10-200pts. soy sauce, 5-65pts. 'MIRIN', 0.8-110pts. alcohol, 0.1-45pts. sodium glutamate and 0.06-1pts. DASHINOMOTO(R) (soup stock) is applied to a dough for Japanese crackers and dried to afford the aimed Japanese crackers.
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