| 摘要 |
PURPOSE:To prepare a fermented flavor having rich and remarkably enhanced natural feeling and improved palatability without deteriorating the desirable flavor unique to the raw material, by fermenting a marine and animal product material containing proteins with a microorganism belonging to the genus Clostridium. CONSTITUTION:A nonpathogenic microorganism, belonging to the genus Clostridium, and capable of producing a flavor, e.g. Clostridium butyricum ATCC6015 or Clostridium beijerinckii ATCC11914, is inoculated into a heat sterilized material under pressure of a marine and animal product material containing at least proteins, and the fermentation is carried out. The fermentation or treatment with an enzyme is carried out by inoculating or adding at least one selected from the group consisting of lactic acid bacteria, proteolytic enzymes and lipolytic anzymes to the above-mentioned material before the above-mentioned fermentation and/or simultaneously with the fermentation and/or after the fermentation. |
