オキアミ醸造食品に関する研究-I : 冷凍粉砕オキミみによる醤油の製造
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概要
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The authors established a method of producing ‘Antarctic krill’, Euphausia superba, -added soysauce of a new type, in the chain of the research program on the advanced utilization and processing of the Antarctic krill, wherein the krills boiled and frozen on the mother-vessel were subjected to cryogenic grinding and added to the raw materials at an early stage of soysauce fermentation, followed by rnicrobial digestion. The product imparted no unpleasant odor like ‘gyosho’ (autolyzed fish-sauce). It was abundant in tasty components and was nutritionally improved; the amount of lysine was found to be twice as much as in the usual soysauce.
- 公益社団法人 日本水産学会の論文