| 摘要 |
PURPOSE:To obtain fermented soybean paste having increased flavor by formation and accumulation of an alcohol required for suppressing multiplication of microorganisms in fermented soybean paste in order to prevent expansion of a container with a gas in the case of storing fermented soybean paste in a closed container. CONSTITUTION:Steamed rice is fermented with a saccharifying solution of KOJI and yeast for rice wine, mixed with raw fermented soybean paste, yeast for fermented soybean paste and acetic acid bacteria and cultured to give blended fermented soybean paste containing 1.5-5% alcohol. Fermented soybean paste for preparation is mixed with 3-20wt.% of the blended fermented soybean paste, fermented and aged by a conventional procedure to form and accumulate an alcohol required for suppressing multiplication of microorganisms in fermented soybean paste. |
