| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing Tobanjan, having clear red color and rich deliciousness while reducing contamination degree with spore bearing bacteria; to provide the Tobanjan produced by the production method; and to provide a food using the Tobanjan. <P>SOLUTION: The method comprises allowing bacteriocin to exist in the production process of the Tobanjan, making the Koji (grains germinated with malt) in a Koji-making machine in a sealed state except the time for maintenance while continuously or intermittently feeding degermed air, and carrying out fermentation and maturing of unrefined Tobanjan obtained by adding the bacteriocin to the obtained solid Koji in a regulated common salt concentration. <P>COPYRIGHT: (C)2007,JPO&INPIT |
