| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a fermented food comprising utilizing a fermented material (a material containing a solid material or only a filtered liquid) obtained by fermenting fishes and shellfishes at a low salt content as a fermented seasoning and a starter for the fermented food without inactivating an enzyme etc., of the fermented material, and to provide a method for producing an anchovy type product and the fermented food utilizing the anchovy type product by fermenting the fishes and the shellfishes in a vacuum state, and to further provide a method for producing a processed food and the fermented food removing astringency, an acrid taste, and a malodor of Ketsubu äFusitriton oregonensis (Redfield, 1848)}. <P>SOLUTION: The fermented food having much tastiness can be produced by using the fermented material (the material containing the solid material or only the filtered liquid) obtained by fermenting the fishes and shellfishes at 40-50°C or vacuum packaging the fishes and the shellfishes and fermenting the vacuum packaged fishes and shellfishes at room temperature as the fermented seasoning and the starter for the fermented food without inactivating the enzyme etc., of the fermented material. The fermented food having the much tastiness can be obtained by vacuum packaging the fishes and the shellfishes in a state of a round, fermenting the vacuum packaged fishes and shellfishes, and thereby using the anchovy type product with a low salt content and little oxidation, and the fermented material thereof as the starter for the fermented food. Furthermore, a delicious processed food and the delicious fermented food removing the astringency, the acrid taste, and the malodor can be produced by further treating the Ketsubu with an alkaline agent. <P>COPYRIGHT: (C)2009,JPO&INPIT |
