| 摘要 |
PURPOSE:To prevent the browning of MISO (fermented bean paste), effectively, bu adding herb spices or residue of herb left after separating essential oil therefrom to MISO. CONSTITUTION:Miso is added with 0.001-0.1% additive selected from (A) powder of herb spices (sage, rosemary, marjoram, thyme, oregano, basil, etc.). (B) residue left after separating the essential oil from the above spices by steam distillation or residue left after separating other essential oils, (C) oleo- resin obtained by extracting herb spices with a polar solvent or its extraction residue, and (D) oleo-resin obtained by extracting herb spices with a nonpolar solvent or its extraction residue. |
