| abstract |
The present invention provides a seasoning and a processed food which are obtained by processing a fermented soybean paste-like foodstuff, and a method of the production thereof.The foodstuff is obtained by a method of producing a food which comprises making a solid koji from a plant raw material and koji mold, adding steam-cooked or roasted plant raw material to the resulting solid koji, and hydrolyzing the obtained unrefined soy in the presence of less than 5 % sodium chloride and/or gluconic acid salt. |