| 摘要 |
PROBLEM TO BE SOLVED: To shorten the lactic acid fermentation period, and to use the saline resistance lactobacillus having the health function and/or non-saline resistance lactobacillus in a process of producing a soy sauce-like seasoning having taste and flavor of soy sauce without using food containing allergen, which is obligated or encouraged to display on food in Japan or by CODEX.SOLUTION: In the lactic acid fermentation using tomato as a raw material, the lactic acid fermentation is performed under unsalted or the low salt, and after that, the soy sauce-like seasoning is obtained by fermenting and aging the tomato as the raw material with the yeast in the presence of salt. The lactic acid fermentation is thus performed under unsalted or the low salt, whereby the saline resistance lactobacillus and/or non-saline resistance lactobacillus can be used, and the lactic acid fermentation period can be also shortened. The components inherent in the tomato and various kinds of components generated through fermentation join together to obtain the soy sauce-like seasoning usable in various applications from dipping, topping to cooking. |
