| 摘要 |
PURPOSE:To obtain a processed food of fermented soybeans having improved shelf stability, nutritive value, and taste, by coating the surface of dried fermented soybeans with dried protein. CONSTITUTION:Fermented soybeans are dried to 3-25wt% water content, the surfaces of the prepared dried fermented soybeans are coated with a protein solution, and dried. The prepared processed food of fermented soybeans has enough water content to keep softness for being used directly as food. Inspite of this water content, it has extremely low apparent aqueous activity value, and long-period shelf stability free from danger of decomposition caused by microorganisms, prevents hygroscopicity, and causes neither viscosity nor greasiness. The reason why it has improved qualities is considered to be due to the dried protein film formed on the surface of the food controls or cuts off flow of air, moisture, etc. |
