| 摘要 |
PROBLEM TO BE SOLVED: To produce a fish soy having a rich taste, a thick feeling, further spreading and persistence of a taste and taste adjusting effects without a peculiar odor, a strong potency of the taste and general-purpose properties with a low salt content by regulating the common salt concentration of an unrefined soy sauce within a specific range in the presence of ethanol and autolyzing the resultant unrefined soy. SOLUTION: This fish soy is obtained by regulating the common salt concentration in an unrefined soy to 3-19%, preferably 5-17% in the presence of ethanol at a concentration within the range of preferably 0.1-5%, especially preferably 0.5-3% and autolyzing the resultant unrefined soy. |
