MALTED RICE LOW IN CONTAMINATION OF GENERAL CONTAMINATED BACTERIA AND HIGH IN PROTEASE ACTIVITY AND METHOD FOR PRODUCING THE SAME, AND FISH CONDIMENT USING THE MALTED RICE MADE BY THE METHOD AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a malted rice that is produced by using only fish components or both fish components and cereals as culture feedstocks and is low in contamination of general bacteria comprised mainly of gram positive and high in protease activity and to provide a method for producing the same, as well as to provide a fish condiment and a fish sauce having controlled smells of fish or blood or a putrid smell and containing reduced amount of salt using the malted rice and to provide a method for producing the same.;SOLUTION: The method for preparing the malted rice having a high protease activity and contaminated scarcely by general contaminated bacteria includes proliferating first of all lactic acid bacteria, especially that having bacteriocin productivity, using a culture medium prepared by adding a seafood extract to an extraction residue obtained as a byproduct of extraction of an extract from seafood feedstock, or using fish meal as a culture medium, otherwise using a culture medium prepared by adding a seafood extract to an extraction residue obtained as a byproduct of extraction of an extract from seafood feedstock, or using a culture medium prepared by adding cereals to fish meal, then incubating and cultivating in the culture media aspergillus oryzae, especially an acid-proof aspergillus oryzae having high protease productivity. Thus obtained malted rice containing a lot of organic acids such as lactic acid, citric acid or the like can be used for producing a salt-reduced condiment and a salt-reduced fish sauce.;COPYRIGHT: (C)2009,JPO&INPIT