| 摘要 |
PURPOSE:To obtain fermented seasoning having commonly a taste of dried bonito and a flavor of soy sauce, by multiplying a mold having strong formation power of protease in bean-cured refuse and dried bonito lees, and treating an undecomposed tasty substance by a microbiological method. CONSTITUTION:Bean-curd refuse is blended with a mold of Aspergillus or an enzyme produced by it, which is cultivated to give a solid substance or a liquid. The solid substance or the liquid is blended with a solid substance or a liquid obtained by treating simultaneously dried bonito lees. Aspergillus sojae is the most suitable as the mold. |
