| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a Koji having high acidic protease activity, high acidic carboxypeptidase activity and a high citric acid production ability with little general contaminating bacteria using fishes and shellfishes components or the fishes and shellfishes components and grains as a culturing raw material, to provide a method for producing the Koji, and to provide a low-salt seasoning and a low-salt fish soy sauce with good tastiness by using the Koji. <P>SOLUTION: A Koji mold having high productivity of acidic protease and acidic carboxypeptidase and high productivity of citric acid is cultured using a mixture obtained by adding an extract from fishes and shellfishes to an extraction residue formed as a by-product when leaching an extract from a dried bonito or a fish meal as a culture medium, or a mixture obtained by adding the extract from the fishes and shellfishes to the extraction residue formed as the by-product when leaching the extract from a raw material of the fishes and shellfishes, or a mixture obtained by adding grains to the fish meal as the culture medium. Thereby, the Koji having the high acidic protease activity and high acidic carboxypeptidase activity, and containing much organic acids, particularly citric acid with the little general contaminating bacteria is obtained. The resultant Koji is used to optionally set and maintain pH of an unrefined soy sauce in an acidic pH region such that the acidic protease activity and acidic carboxypeptidase activity sufficiently operate and even an enzymic protein is stable. As a result, the low-salt seasoning and low-salt fish say sauce are provided. <P>COPYRIGHT: (C)2011,JPO&INPIT |
