| 摘要 |
PURPOSE:To provide the salt-free and safe seasoning solution not having a bitter taste and an extremely excellent taste with a body by aging the organic solvent immersion product of a koji produced by the solid fermentation of microorganisms under a specific temperature condition. CONSTITUTION:A koji (e.g. soy koji) produced by the solid fermentation of microorganisms is immersed in an organic solvent (preferably ethanol) preferably so as to give a final concentration of 6-15%, and subsequently aged at <=20 deg.C, preferably <=15 deg.C, for 1-2 months. |
