| 摘要 |
PURPOSE:To prepare fish koji in which Aspergillus yeast is proliferated in a extent nearly equal to soy sauce koji made of soybean without causing putrefaction of fish raw material during koji-making process by using fish powder as a raw material and using an ordinary koji-making facility. CONSTITUTION:Fish powder is inoculated with an Aspergillus yeast (e.g. Aspergillus glaucus) being strong to dryness and water content of the fish powder is controlled to low water content of 20-28% and the fish powder is retained at about 30 deg.C to prepare the objective fish koji. Proliferation of Aspergillus glaucus being strong to dryness can be carried out while suppressing proliferation of various germs, because preparation of koji is carried out under conditions having low water content. |
