| 摘要 |
PURPOSE:To obtain a seasoning which has the high dried bonito flavor and excellent smell and taste in a shortened time with effective utilization of the residue after the dried bonito flavor extraction by charging the extraction residue of dried bonito or the like, the say sauce KOJI and an aqueous salt solution in a tank and fermenting them with the soy sauce yeast. CONSTITUTION:Dried bonito residue after extraction for making the dried bonito stock, soy sauce KOJI and aqueous salt are charged into a fermentation tank, and simultaneously or immediately after charging, the soy sauce yeast preferably Saccharomyces rouxii is added to effect fermentation for 5 to 14 days. The soy sauce KOJI is obtained, for example, by treating the carbohydrate starting material such as wheat grains and the protein starting material such as soybeans in a usual manner, inoculating the mixture with KOJI fungus for soy sauce such as Aspergillus oryzae and culturing them. At the fermentation, the charging mixture of the bonito residue, the say sauce KOJI and the aqueous salt is preferably kept at 37 to 42 deg.C. |
