Preparation of unrifined soy useful for pickled japanese radish, fresh japanese radish preserved with salt and malt, and korean pickle to give good taste

Abstract

Abstract PURPOSE:To prepare unrifined soy to provide good taste useful for both pickled Japanese radish and Korean pickle. CONSTITUTION:About 20-30wt% salt is blended with 40-50wt% Koji, 70- 80wt% steamed rice is added to the blend to give an ingredient. When it is used for pickled Japanese radish, it is fully blended with Guinea papper, sodium saccharin, artificial coloring matter No. 4 to give an unrifined soy, which is mixed with a proper amount of turmeric. When it is used for Korean pickle, it is blended with Guinea pepper, sodium saccharin, artificial coloring matter and garlic.

Inventors

• 👤 Masato Nakamura
• 👤 正人 中村

Bibliographic Details