| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a fish soy producing method capable of stably producing fish soy which has a good balance of palatability, sweet taste, sour taste, bitter taste and astringent taste, is excellent in taste, and is widely favorable by consumers. <P>SOLUTION: This fish soy producing method includes: (a) a maturing process of mixing flesh of fish and shellfish, malt, and salt followed by maturing to obtain fish soy; (b) a total nitrogen content measuring process of measuring total nitrogen content N (g/100 mL) of the fish soy; (c) a citric acid content measuring process of measuring a citric acid content C (mg/100 mL) of the fish soy; (d) a lactic acid content measuring process of measuring a lactic acid content L (mg/100 mL) of the fish soy; and (e) a score determining process of obtaining a citric acid score Y as a ratio C/N of the citric acid content C to the total nitrogen content N, and a lactic acid score X as a ratio L/N of the lactic acid content L to the total nitrogen content N, and determining whether the citric acid score Y and the lactic acid score X exist in a prescribed range or not. <P>COPYRIGHT: (C)2010,JPO&INPIT |
