| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a seasoning material having a high dissolution rate of the residue of an extracted dried fish rich in protein, a high taste-exhibiting factor, a good reproducing property of the flavor of the extracted raw material itself and a more natural flavor without having bitterness, and a method for producing the same. <P>SOLUTION: This seasoning material having excellent flavor without having bitterness is obtained by mixing the pasteurized residue of the extracted dried fish with solid koji (malted rice) produced in a sterile state and decomposing in a sterile and salt-free state. The method for producing the seasoning material is provided by mixing the pasteurized residue of the extracted dried fish with the solid koji produced in the sterile state by a ratio that the solid koji occupies ≥10 % of the dry weight of the residue of the extracted dried fish and decomposing under the conditions of 30-60°C decomposing temperature, 10-72 hour decomposing time and decomposing PH of 5-8 in the sterile and salt-free state. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
