| 摘要 |
Provided are a koji starter for fermentation, koji for fermentation using said koji starter for fermentation, and a soy sauce-like seasoning using the koji for fermentation, the koji starter for fermentation being capable of preventing the carry-over of allergens originating in both the main source material and auxiliary source materials, thereby enabling the production of soy sauce-like seasoning having a similar flavor to soy sauce but containing absolutely none, or only an amount that would not trigger an allergy, of an allergen-containing food in the main source material or auxiliary source materials. The koji starter for fermentation is obtained by using a yeast belonging to the genus aspergillus to inoculate a koji starter source material. Pea is the source material for the koji starter for fermentation, koji for fermentation is obtained using the koji starter for fermentation, and a soy sauce-like seasoning is obtained using the koji for fermentation. |
