METHOD FOR PRODUCING SAFE FERMENTED PRODUCT FROM FISHERY PRODUCT PROCESSED RESIDUE

摘要

PPROBLEM TO BE SOLVED: To provide a method for producing a microbiologically safe fermented product from fishery product processed residues in order to utilize the residues as a useful resource through elucidating a koji bacterial flora in carrying out a koji making with the residues as the raw material, specifically to provide a method comprising treating on-site the residues without applying high temperatures and without using any expensive apparatus prior to declining in the freshness. PSOLUTION: The method for producing the microbiologically safe fermented product comprises the following procedure: Fishery product processed residues are heated and then squeezed to separate broth. The resultant squeezed meal is incorporated with saccharide(s) containing 50 wt.% of a monosaccharide and/or glucose to prepare a granular substrate, which is then inoculated with koji bacteria to effect fermentation. The resultant koji thus obtained is fed with air at 30C and dried. In the above procedure, it is preferable that the amount of the saccharide(s) added to the substrate be 10 wt.%, preferably 20 wt.%, the monosaccharide to be used be glucose and/or fructose, and the koji be dried to a moisture content of 15 wt.%. The fermented product thus obtained is to be used as a raw material for feed, fermented food, and seasoned food. PCOPYRIGHT: (C)2005,JPO&NCIPI