| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a microbiologically safe fermented product from fishery product processed residues in order to utilize the residues as a useful resource through elucidating a koji bacterial flora in carrying out a koji making with the residues as the raw material, specifically to provide a method comprising treating on-site the residues without applying high temperatures and without using any expensive apparatus prior to declining in the freshness. <P>SOLUTION: The method for producing the microbiologically safe fermented product comprises the following procedure: Fishery product processed residues are heated and then squeezed to separate broth. The resultant squeezed meal is incorporated with saccharide(s) containing ≥50 wt.% of a monosaccharide and/or glucose to prepare a granular substrate, which is then inoculated with koji bacteria to effect fermentation. The resultant koji thus obtained is fed with air at ≤30°C and dried. In the above procedure, it is preferable that the amount of the saccharide(s) added to the substrate be ≥10 wt.%, preferably ≤20 wt.%, the monosaccharide to be used be glucose and/or fructose, and the koji be dried to a moisture content of ≤15 wt.%. The fermented product thus obtained is to be used as a raw material for feed, fermented food, and seasoned food. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
