| 摘要 |
PURPOSE:To obtain a fermented seasoning food having controlled degree of decomposition and unique color, flavor, etc., and free from the proliferation of sundry germs even at a low salt concentration, by fermenting soybean, etc., with a mixed malt composed of Rhizopus malt and Aspergillus malt. CONSTITUTION:A malt prepared from gelatinized starch using a fungus of Rhizopus genus is mixed with a malt prepared from gelatinized starch using a fungus of Aspergillus genus at a proper ratio. The obtained mixed malt is used for the fermentation of soybeans, etc., (preferably aged at a malt yield of 40-200%, salt concentration of 0-14% and 20-50 deg.C) to obtain the objective fermented seasoning having a prescribed degree of degradation. |
