| 摘要 |
PURPOSE: To produce a delicious fish soy different in flavor, smell, appearance, qualities, etc., from conventional grain soys produced from soybeans not having the characteristic offensive smells of fish soys, and having a flavor of good body by using fishes or shellfish as a raw material. CONSTITUTION: This method for producing a fish soy comprises adding salt and melted rice to fishes or shellfish on the charge of the unrefined soy, further adding a lactobacillus and a yeast, and subsequently fermenting and aging the unrefined soy at a low temperature. Euphausiacea is preferably used as the fishes or shellfish, and a salt-resistant lactobacillus and a salt-resistant yeast are preferably used as the lactobacillus and the yeast, respectively. The lactobacillus and the yeast are added in a ratio of 10:1 or larger. After charged, the refined soy is held at a <=15 deg.C for a month or longer, and further fermented and aged at a low temperature of <=20 deg.C for a long period. |
