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TSUKUDANI (SEAFOOD AND VEGETABLE BOILED IN SWEETENED SOY SAUCE) WITH HIGH ACTIVE OXYGEN-SCAVENGING ABILITY AND METHOD FOR PRODUCING THE SAME
TSUKUDANI (SEAFOOD AND VEGETABLE BOILED IN SWEETENED SOY SAUCE) WITH HIGH ACTIVE OXYGEN-SCAVENGING ABILITY AND METHOD FOR PRODUCING THE SAME
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机译：具有高活性除氧能力的土瓜谷（蔬菜泥和水煮蔬菜）
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摘要
PROBLEM TO BE SOLVED: To provide Tsukudani (seafood and vegetable boiled in sweetened soy sauce) having high active oxygen-scavenging ability and improving health image. SOLUTION: This Tsukudani has high active oxygen-scavenging ability derived from at least one with high active oxygen-scavenging ability selected from a seasoning, a raw material and an auxiliary raw material to be used. The seasoning is obtained by formulating part or the whole of sugar, hydrolyzed vegetable protein, soy sauce, a gustatory seasoning and a food additive so as to make the active oxygen-scavenging ability high and preferably, at least the hydrolyzed vegetable protein containing high density sugar and amino acid is formulated with the seasoning. The method for producing the Tsukudani comprises selecting and using part of the whole of the seasoning formulated so as to have high active oxygen-scavenging ability, the raw material with high active oxygen-scavenging ability and the auxiliary raw material with strong active oxygen-scavenging ability. The active oxygen-scavenging ability is made high through promoting melanoidin generation when cooking.
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