| 摘要 |
PURPOSE:To obtain seasoning having improved acidity and taste, by inoculating a koji mold capable of producing citric acid to a protein-containing raw material, followed by making noodles. CONSTITUTION:A strain such as Aspergillus oryzae, Aspergillus soya, Aspergillus tamarii, etc. belonging to the genus Aspergillus, is inoculated into a protein- containing raw material such as soybean, defatted soybean, soybean protein, wheat, fish meat, casein, etc. or a carbohydrate-containing raw material such as rice, maize, corn starch, etc. alone or a raw material of their combination, which is put in a temperature controlled chamber regulated in temperature conditions of five stages of 23-33 deg.C, and noodles are produced. |
