| 摘要 |
PROBLEM TO BE SOLVED: To provide a fermented seasoning with a lobster flavor, edible even for shellfish allergy sufferers.SOLUTION: Rice malt, water and salt are added to raw material Euphausia pacifica to cause enzymolysis. Subsequently the mixture was inoculated with salt-resistant yeast and salt-resistant lactic acid bacteria, and fermented. A fermented seasoning with a lobster flavor causing no shellfish allergy is thus obtained. The manufacturing method of a fermented seasoning includes the steps of: performing enzymolysis of raw material Euphausia pacifica with addition of rice malt, water and salt; and performing fermentation by adding salt-resistant yeast and salt-resistant lactic acid bacteria to the mixture. In the enzymolysis step, the temperature is controlled at 50°C to 60°C during enzymolysis. In the fermentation step, the fermentation temperature of the salt-resistant yeast and salt-resistant lactic acid bacteria is controlled at 26°C to 36°C. In the fermentation step, fermentation is performed until the concentration of formol nitrogen in liquid part exceeds 0.7 wt.%. After fermentation, aging is performed. |
