| 摘要 |
PROBLEM TO BE SOLVED: To provide a fermented food product which can give tasty soybean sauce and soybean paste, further clear rice wipe (Sake) rich in taste and flavor and reduced in unpleasant flavors peculiar to Sake by promoting the fermentation action and improving the utilization of nitrogen components and to provide a production process therefor. SOLUTION: At the stage of charging raw materials in the fermentation of soybean sauce, soybean paste or Sake, instead of a part of the whole of usual saline water or water which is to be added to the starting materials together with seed malt, clean water from the marine deep layer (>=200m depth) is used to effect fermentation through the prescribed process whereby the objective food products are obtained. In the production of soybean sauce, soybeans 1 is steamed, wheat grains 2 are crushed and mixed with the steamed soybeans, and the mixture is combined with seed malt 3 to make a malted mixture. In the meantime, table salt is mixed with the marine water from the deep layer of >=200m depth at a suitable ratio to prepare an adjusted saline solution 6. Then, the solution is mixed with the mixture to prepare a fermentation mash 7 to effect fermentation and aging. Then, the fermented mash 7 is squeezed and pasteurized to give the objective soybean sauce. |
