| 摘要 |
PURPOSE: To provide a method for producing a liquid fish koji (fermented fish), suitable also for industrialization, because of preventing contamination with general vial fungi, simplifying the devices and operations for producing the koji to save the cost, and being suitable for mass production. CONSTITUTION: The method for producing the liquid fish koji comprises preparing a liquid culture medium from fresh fishes or shellfishes, a carbohydrate and water and subsequently subjecting the liquid culture medium to a culture process in a closed system corresponding to the pure culture of a microorganism. The fish soy free from the danger of contamination with general vial fungi and exhibiting a mellow flavor and a thick taste can thereby be produced by the utilization of the liquid fish koji secreting high titer enzymes. |
