| 摘要 |
PURPOSE:To produce a fermented soybean paste-like seasoning exhibiting a refreshing acid taste and a delicious taste by inoculating a Rhizopus, etc., on lees of bean curd and starchiness, culturing it, subsequently adding malted rice, etc., and a Lactobacillus thereto, fermenting the resultant mixture, adding table salt and a Zygosaccharomyces, carrying out fermentation and aging it. CONSTITUTION:After blending starchiness such as wheat flour with lees of bean curd and heat-sterilizing it at 121 deg.C for 20min, a microorganism (e.g. Rhizopus oligosporus NRRL 2710) which belongs to Rhizopus or Aspergillus is inoculated thereon and cultured at 30 deg.C for 4day to obtain malted lees of bean curd. With the resultant malted lees of bean curd, malted rice, malt and a Lactobacillus (e.g. Lactobacillus delvrueckii NRIC1035) are admixed therewith and the obtained mixture is fermented at 45 deg.C for 3day. Table salt and a Zygosaccharomyces (e.g. Zygosaccharomyces rouxii IFO0510) are then added thereto and fermentation and aging is carried out at 30 deg.C for 3day, thus producing the objective sweet fermented soybean paste type fermented soybean paste- like seasoning exhibiting a refreshing acid taste and a delicious taste. |
