PROBLEM TO BE SOLVED: To provide foods and food materials of a soybean component where a component obtained by soybean is easy to be absorbed by body as well as miso, good in usability and capable of being taken regardless of places by alloying an enzyme which is a fermented product obtained by sake lees on soybean as a novel application method of the sake lees.SOLUTION: There is provided a sake lees pickles which are food materials by taking a soybean component of article to be processed and sake lees which is a pickling paste after mixing ones pulverized and refined after boiling soybean or ones ground to be powder (soy flour) after roasting soybean, and the aged sake lees to be a paste shape and packing it in a container and standing at a definite period of time. There is provided an application method of sake lees pickles for applying to drink by adding the sake lees pickles to or mixing the same with soft drinks or fermented milk beverages or the like such as milk and yogurt, or for applying to additive eat to cooking or processed foods.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】酒粕の新しい利用法として、酒粕が保有する発酵生成物である酵素を大豆に作用させ、味噌同様に大豆の有する成分が体に吸収され易く、使い勝手が良く、場所を選ばず摂取できる大豆成分の食品・食材の提供。【解決手段】大豆を水煮した後、破砕し細粒化したもの、または煎って粉(きな粉)としたものを熟成させた酒粕と混合しペースト状にして容器に詰め、一定時間静置させた後、被漬物の大豆成分と漬け床である酒粕を併せ食する食材とした酒粕漬。酒粕漬を清涼飲料や、牛乳、ヨーグルト等の発酵乳飲料等に添加・混合して飲用に供する、または、料理や加工食品に添加試食用に供する酒粕漬の利用方法。【選択図】なし
