| 摘要 |
PURPOSE:To prepare a food or seasoning having a new and special taste of a blending of Japanese and Western styles, by adding a koji obtained by using grain as a raw material to milk, fermenting and aging it. CONSTITUTION:Grain such as rice, wheat, soybean, etc. or wheat-gluten bread, etc. is processed by a conventional procedure to give a koji, which is used. Soy sauce koji, rice koji, or wheat-gluten bread koji, etc. are preferable as the koji, or wehat-gluten bread koji, etc. are preferable as the koji. Whole milk or defatted milk is used as milk, the koji is added to the milk, which is fermented, and aged in the order of fermentation and aging of soy sauce, Miso(fermented soybean paste), refined Sake(liquor), etc. In the operation, salt may be added to the milk, or high-temperature digestion method is applied to it. In order to prevent extraordinary fermention, fermentation and aging may be carried out in the presence of an alcohol or under acidic conditions. The resultant material is then pressed, filtered, or ground to give a liquid or pasty food or seasoning. |
