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PREPARATION OF LOW SALT LOW CALORIE FOOD BASIC MATERIAL AND LOW SALT LOW CALORIE SEASONING FOR FOOD
PREPARATION OF LOW SALT LOW CALORIE FOOD BASIC MATERIAL AND LOW SALT LOW CALORIE SEASONING FOR FOOD
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机译:低盐低热量食品基本材料的制备和低盐低热量食品的调味料
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摘要
PURPOSE:To provide a fermented solution and a colloidal semi-solid product and utilize the solution and the product as basic materials for preparing low salt low calorie foods and seasonings by adding a sugar as a carbon source to soybean milk, inoculating the mixed soybean milk with yeast and fermenting the inoculated soybean milk. CONSTITUTION:Soybean milk is mixed with a sugar as a carbon source, inoculated with yeast and fermented to give a fermented solution and a colloidal semi- solid which are used as basic materials for liquid or semi-solid, low salt low calorie foods. The fermented solution can be added to a soy sauce or to a process for brewing the soy sauce to give a low salt low calorie soy sauce for foods. The colloidal semi-solid product can be also added to a MISO (paste made of fermented soybean) or to a process for brewing the MISO and subsequently brewed to give a low salt low calorie MISO.
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