| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing soybean paste or rich soy sauce having an extremely small number of bacteria. <P>SOLUTION: This method for producing a fermented seasoning is provided by without changing the conventional production processes of the fermented seasonings such as soybean paste, etc., capable of effectively suppressing the number of bacteria in the soybean paste or rich soy sauce product even by using lactobacillus of <10<SP>5</SP>CFU (colony-forming unit)/g by using a soybean paste ball or koji substrate prepared by using steamed soybeans having a specific water content, and by preferably using the soybean paste ball or koji substrate prepared to have a specific size prepared by using the steamed soybean having the specific water content, and is an extremely practical and efficient method. Therefore, the soybean paste or rich soy sauce has the extremely small number of bacteria (≤10 CFU/g in both of the number of general live bacteria and the number of thermoduric bacteria). Since the number of the lactobacillus is small, the original taste of the soybean or rich soy sauce is not affected and they become extremely useful as the raw material for producing various processed foods. <P>COPYRIGHT: (C)2008,JPO&INPIT |
