JP7738320B2 - Fermented soybean food manufacturing method - Google Patents

Description

NPMD NITE P-03307

Article 30, paragraph 2 of the Patent Act applies. Name of the research meeting: 2020 Graduation Thesis Presentation, Department of Materials and Life Chemistry, Faculty of Engineering, University of Fukui. Venue: Bunkyo Campus, University of Fukui. Date: February 18, 2021. Website address: http://www.allfukui-cocp.jp/faa_info/bukai4/entry-318.html. Posting date: March 18, 2021.

The present invention relates to a method for producing fermented soybean foods.

There are many different types of fermented soybean foods, such as miso and soy sauce. For example, as described in Non-Patent Document 1, various types of miso are known, including soybean miso, rice miso, and barley miso. These miso types also have different characteristics depending on their place of production. It is also known that soy sauce is produced using a method similar to that used to produce miso. For example, it is known that soy sauce (e.g., tamari soy sauce) is also produced along with miso during the miso production process.

Such fermented soybean foods are produced through fermentation, which is responsible for imparting flavor to the fermented soybean foods. Non-Patent Documents 2 and 3 disclose that salt-tolerant yeasts are used in the brewing of miso and soy sauce.

Yasuhira, Journal of the Brewing Society of Japan, Vol. 89, No. 3, 200-206, 1994 Tomita, Journal of the Brewing Society of Japan, Vol. 92, No. 11, 783-788, 1997 Kono, Journal of the Brewing Society of Japan, Vol. 101, No. 12, 923-926, 2006

If new flavors could be imparted to fermented soybean foods, it could contribute to the development of foods that will have a big impact on consumers or the development of local specialty products. Therefore, one aspect of the present invention aims to create fermented soybean foods with new flavors.

As a result of extensive research to solve the above problems, the inventors discovered that using an extract from fish pickled in rice bran ("heshiko") in the production of fermented soybean foods can impart a new flavor to the food, leading to the completion of the present invention. The present invention includes the following aspects:

<1> A method for producing a fermented soybean food, comprising a mixing step of mixing an extract from fish pickled in rice bran with soybeans, and a maturation step of maturing the mixture obtained by the mixing step.

<2> The method for producing a fermented soybean food described in <1>, wherein the extract from the fish pickled in rice bran contains a salt-tolerant yeast.

<3> The method for producing a fermented soybean food according to <2>, wherein the salt-tolerant yeast is Zygosaccharomyces sapae.

<4> The method for producing a fermented soybean food according to <3>, wherein the salt-tolerant yeast is Zygosaccharomyces sapae (Accession Number: NITE P-03307).

<5> The method for producing a fermented soybean food described in any one of <1> to <4>, wherein the fish pickled in rice bran has been aged at 20 to 30°C for at least three months.

<6> The method for producing a fermented soybean food described in any one of <1> to <5>, wherein the fermented soybean food is miso or soy sauce.

<7> Zygosaccharomyces sapae (Accession number: NITE P-03307).

<8> A flavor improver for fermented soybean foods, containing an extract from fish pickled in rice bran.

<9> A kit for producing a fermented soybean food, comprising the flavor improver described in <8>.

<10> A fermented soybean food containing an extract from fish pickled in rice bran and containing at least one of phenethyl alcohol and ethyl octanoate as a flavor component.

One aspect of the present invention makes it possible to provide fermented soybean foods with a new flavor.

FIG. 1 shows the salt tolerance of Heshiko yeast. FIG. 1 is a diagram showing the results of a sensory test of the misos obtained in Example 1 and Comparative Example 1. FIG. 1 shows the peak areas of the main components presumed to be derived from miso, as measured by GC-MS in Examples 1 and 2 and Comparative Example 2. FIG. 4 is an enlarged view of the region of FIG. 3 where the peak area is small. FIG. 1 shows the mass spectrum of component 3 measured by GC-MS. FIG. 1 shows the mass spectrum of component 4 measured by GC-MS. FIG. 1 is a diagram showing the results of a sensory test of the misos obtained in Example 2 and Comparative Example 3. FIG. 1 is a graph showing the change in ethanol concentration during brewing in Example 2 and Comparative Example 2.

One embodiment of the present invention will be described in detail below. Unless otherwise specified in this specification, the numerical range "A to B" means "greater than or equal to A and less than or equal to B."

1. Method for producing fermented soybean foods
A method for producing a fermented soybean food according to one embodiment of the present invention includes a mixing step of mixing an extract from fish bran pickles with soybeans and a maturing step of maturing the mixture obtained in the mixing step, thereby producing a fermented soybean food with a new flavor different from that of conventional fermented soybean foods.

As used herein, "fermented soybean food" refers to a food obtained by fermenting raw materials containing soybeans. Examples of fermented soybean foods include miso, soy sauce, natto, and tempeh. Furthermore, as used herein, "flavor" is a concept that encompasses both taste and aroma.

<1-1. Mixing process>
The mixing step involves mixing the extract from the fish bran pickles with soybeans. Koji may also be added here. A wide variety of fish can be used for bran pickles, as long as they can be pickled in bran, including mackerel, sardines, herring, Pacific saury, Atka mackerel, and pufferfish. For example, a traditional food from Fukui Prefecture known as "heshiko" is mackerel bran pickles.

The bran-pickled fish is preferably aged in an environment equivalent to a Japanese summer. Specifically, the bran-pickled fish is preferably aged for at least three months at 20-30°C, and more preferably for 12-24 months at 25-30°C. By aging under such an environment, an extract that can impart a unique flavor to fermented soybean foods can be obtained from the bran-pickled fish.

The extract from the fish bran pickles may contain various microorganisms such as yeast and lactic acid bacteria. It is preferable that the yeast and lactic acid bacteria are salt-tolerant. Microorganisms that are tolerant to the high-salt environment present in the production process of fish bran pickles are likely to be able to adapt to the high-salt environment present in the production process of fermented soybean foods. Examples of salt-tolerant yeasts include Zygosaccharomyces sapae, Pichia farinosa, and Candida versatilis. Examples of salt-tolerant lactic acid bacteria include Pediococcus halophilus, Pediococcus pentosaceus, and Tetragenococcus halophilus. Specific isolated components or microorganisms may also be used as the extract.

The extract from bran-pickled fish preferably contains a salt-tolerant yeast. In particular, the salt-tolerant yeast is preferably Zygosaccharomyces sapae. Zygosaccharomyces sapae is a microorganism not used in conventional manufacturing processes for fermented soybean foods, and is capable of better imparting a new flavor to fermented soybean foods. Furthermore, the Zygosaccharomyces sapae is a strain newly discovered by the inventors and deposited with the Patent Microorganisms Depositary of the National Institute of Technology and Evaluation (NITE) under Accession Number: NITE AP-03307 (received October 30, 2020) and Accession Number: NITE P-03307, which is particularly preferred in terms of its ability to further impart a new flavor to fermented soybean foods.

The extract from bran-marinated fish can be in various forms, and the form is not limited. The extract may be a part of the bran-marinated fish, a solution seeping out of the bran-marinated fish, a part of the fish contained in the bran-marinated fish, a part of the bran contained in the bran-marinated fish, or a part of the washing liquid obtained after washing these with a desired solution. The extract from bran-marinated fish may also be a microorganism collected from the bran-marinated fish.

The soybeans (and optionally koji) to be mixed with the extract from the fish bran pickles can be those used in the general method of producing miso or soy sauce. The soybeans may be washed, soaked (absorbed water), steamed, and crushed. Examples of koji used in producing miso include rice koji, barley koji, and soybean koji. The koji can also be used as salt-cut koji mixed with salt.

In the mixing process, salt, water (or soybean broth), etc. may be mixed in addition to the above-mentioned fish bran-pickled extract, soybeans (and optionally koji).

When producing soy sauce, soybeans, crushed wheat, and koji starter may be mixed to obtain soy sauce koji. Soy sauce koji may then be mixed with salt water to obtain moromi mash.

The amount of salt contained in the mixture obtained by the mixing step is not particularly limited, and may be, for example, 17% by weight or less, 15% by weight or less, 13% by weight or less, 10% by weight or less, 8% by weight or less, 6% by weight or less, 4% by weight or less, or 2% by weight or less. The lower limit of the amount of salt contained in the mixture obtained by the mixing step is not particularly limited, and may be, for example, 0% by weight, 1% by weight, or 2% by weight. From the perspective of preventing the introduction of unwanted bacteria during the production process of fermented soybean foods, the higher the amount of salt contained in the mixture, the better. On the other hand, from the perspective of producing fermented soybean foods with a low salt content, the lower the amount of salt contained in the mixture, the better.

<1-2. Aging process＞
The aging step is a step of aging the mixture obtained in the mixing step. The aging step can be carried out in the same manner as in the production method of a general fermented soybean food (e.g., miso or soy sauce). For example, the mixture may be filled into a container and aged in a cool, dark place. The aging period may be, for example, 9 months to 1 year at room temperature. Alternatively, quick fermentation may be carried out for about 2 months (e.g., about 1 to 3 months) at a temperature of about 30°C. Quick fermentation makes it possible, for example, to mass-produce fermented soybean foods. Furthermore, during the aging process, a "turnover" process may be carried out in which the entire mixture is stirred.

<1-3. Other processes>
The manufacturing method may include a step of preparing fish pickled in rice bran prior to the mixing step. For example, the fish is thoroughly washed with water and then cut into fillets. Specifically, the fish's internal organs and gills are removed, and the fish is filleted into two or three pieces. The resulting fillets are pickled in rice bran. Various seasonings may be added to the rice bran. The fillets may also be salted before being pickled in rice bran.

For example, when producing typical heshiko, fish fillets are soaked in salt at a rate of 10-15% of the fillet's weight for about a week to 10 days. The fillets are then placed in bran seasoned with soy sauce, mirin, or the like, and soaked for at least a year. Alternatively, from the perspective of low salt content, the method described in JP 2009-225695 A may be used. Specifically, salt is sprinkled all over the fillets, or the fillets are wrapped in a dehydrating sheet. The fillets are then dehydrated by placing them in a refrigerator overnight. The dehydrated fillets are then soaked in bran. It is preferable to soak the fillets in bran at a temperature of 25-30°C for 3-6 months.

The manufacturing method may also include a step of obtaining an extract from the bran-pickled fish prior to the mixing step. For example, an extract can be obtained from fish fillets pickled in bran or from the bran in which fish has been pickled. Specific components or microorganisms may also be extracted from the bran-pickled fish. For example, specific microorganisms may be collected and cultured from fish fillets pickled in bran or from the bran in which fish has been pickled.

The production method may include a step of extracting a liquid from the miso or moromi obtained after the aging step. This allows soy sauce to be obtained. Note that heating is not required in the step of extracting a liquid from the miso or moromi. Therefore, the obtained soy sauce will contain the same aroma components and have the same flavor as the miso or moromi before the soy sauce is extracted.

One embodiment of the present invention also includes a fermented soybean food that contains an extract from fish pickled in rice bran and contains at least one of phenethyl alcohol and ethyl octanoate as aroma components. That is, the fermented soybean food may contain only one of phenethyl alcohol and ethyl octanoate, or may contain both. The fermented soybean food may be one produced by the production method described above.

Phenethyl alcohol (2-phenylethanol) is also known as a fragrance used to add a rose scent. Ethyl octanoate has a sweet, fruity scent reminiscent of apricot or pineapple. Both of these are known as aroma components in alcoholic beverages.

As shown in the examples below, GC-MS analysis of a fermented soybean food produced using an extract from fish bran pickles showed larger peak areas derived from phenethyl alcohol and ethyl octanoate than a fermented soybean food produced without the extract. Therefore, phenethyl alcohol and ethyl octanoate may contribute to the flavor of fermented soybean foods produced using an extract from fish bran pickles. The fermented soybean food may further contain aroma components such as 3-methylbutyl acetate and/or ethyl heptanoate.

For example, a fermented soybean food produced using an extract from fish bran pickles may have a peak area derived from phenethyl alcohol that is 1.5 times or more, or even 2 times or more, greater than that of a fermented soybean food that does not use the extract. Furthermore, a fermented soybean food produced using an extract from fish bran pickles may have a peak area derived from ethyl octanoate that is 1.5 times or more, or even 1.8 times greater than that of a fermented soybean food that does not use the extract. If the peak area is within the above range, it is believed that phenethyl alcohol and/or ethyl octanoate effectively act as aroma components, resulting in a flavor different from that of conventional fermented soybean foods. There is no particular upper limit to the peak area of phenethyl alcohol and/or ethyl octanoate in a fermented soybean food produced using an extract from fish bran pickles compared to that of a fermented soybean food that does not use the extract, but it may be, for example, 3 times or less, or 2.5 times or less.

The ethanol concentration of the fermented soybean food, as measured by the measurement method described in the Examples below, may be 1.1% (v/w) or more, 1.3% (v/w) or more, or 1.5% (v/w) or more. As shown in the Examples below, fermented soybean foods produced using an extract from fish bran pickles had a higher ethanol concentration than fermented soybean foods that did not use the extract. Therefore, ethanol may also contribute to the flavor of fermented soybean foods produced using an extract from fish bran pickles.

2. Flavor improving agent and production kit for fermented soybean foods
A flavor improving agent (e.g., flavor modifier, flavor altering agent) for fermented soybean foods according to one embodiment of the present invention comprises an extract from rice bran pickled fish. The extract from rice bran pickled fish may contain a salt-tolerant yeast, such as Zygosaccharomyces sapae.
The flavor improving agent may contain Zygosaccharomyces sapae (Accession Number: NITE P-03307), or Zygosaccharomyces sapae (Accession Number: NITE P-03307). The flavor improving agent can be mixed with soybeans in the production process of a fermented soybean food. This makes it possible to obtain a fermented soybean food having a new flavor different from conventional fermented soybean foods. The flavor improving agent may contain water, various seasonings and/or excipients, etc., in addition to the extract from fish pickled in rice bran.

One embodiment of the present invention also includes a production kit for a fermented soybean food, which contains the flavor improving agent. In addition to the flavor improving agent, the production kit may also contain soybeans, koji, various seasonings, and/or various containers.

The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the claims. Embodiments obtained by appropriately combining the technical means disclosed in different embodiments are also included in the technical scope of the present invention.

One embodiment of the present invention is described below.

1. Isolation of Heshiko yeast
Mackerel fillets were sprinkled with salt equivalent to 5% of the fillet weight and left in a refrigerator overnight to dehydrate.

2000g of bran was mixed with 1083g of water, 100g of soy sauce, 100g of mirin, 108g of salt, an appropriate amount of umami seasoning, and an appropriate amount of takanotsume to create seasoned bran. 35g of lactic acid (1.75% of the bran weight) was added to this seasoned bran, mixed well, and fermented at 25°C for two weeks to create fermented seasoned bran. Dehydrated mackerel fillets were then added to this fermented seasoned bran and left to soak at room temperature for 8-12 months.

The bran portion of the heshiko produced using the above method was collected, suspended in sterilized saline, and allowed to stand. The supernatant was then plated on solid MY medium and cultured at 30°C for 1-2 days. Multiple single colonies that appeared on the surface of the MY medium were picked, and single colonies that were thought to be formed by yeast were selected based on the morphology of each single colony. The yeast that formed the selected single colonies were used in the following tests.

Identification tests were conducted on the isolated yeast, and it was identified as a microorganism belonging to Zygosaccharomyces sapae. This Zygosaccharomyces sapae was deposited with the Patent Microorganisms Depositary Center of the National Institute of Technology and Evaluation (NITE) under accession number NITE AP-03307 (received October 30, 2020) (accession number NITE P-03307). Hereinafter, the isolated Zygosaccharomyces sapae will also be referred to as "Heshiko yeast."

2. Evaluation of salt tolerance
Liquid MY media with salt concentrations of 0%, 3%, 4%, 6.5%, 7.5%, 10%, 12.5%, 15%, 18%, or 20% were prepared. A culture solution of Heshiko yeast, which had been previously cultured in a liquid medium, was added to each of the MY media prepared as described above, and the mixture was cultured at 30°C for 1 to 2 days. The culture solution was collected over time from each MY medium during the culture, and the turbidity (660 nm) of the culture solution was measured. The growth status of the Heshiko yeast was confirmed based on the turbidity.

Figure 1 shows the salt tolerance of Heshiko yeast. Figure 1 shows that Heshiko yeast is tolerant and can grow even at a relatively high salt concentration of 15%.

3. Preparation of Heshiko yeast liquid
The Heshiko yeast cultured on the slant MY medium was inoculated into 7 mL of MY medium using a platinum loop and cultured with shaking (30°C, 140 rpm) for 24 hours. Then, 1 mL of the resulting culture was added to 100 mL of MY medium and cultured with shaking (30°C, 140 rpm) for 24 hours. This yielded a Heshiko yeast liquid.

[4. Production of Miso (1)]
Example 1
To 1.5 kg of rice koji, 630 g of salt was added and thoroughly mixed to obtain salt-removed koji.

1.3 kg of soybeans were washed with tap water. The soybeans were added to a container with tap water four times their weight and left to stand at room temperature for 16 hours. This allowed the soybeans to absorb the water. The absorbed soybeans were then added to a pot with enough tap water to cover the soybeans, and the pot was brought to a boil. The mixture was then simmered over low heat for four hours. After cooking, the soybeans were drained in a colander and separated from the broth, after which they were mashed. 65 g of salt, 500 mL of the broth, Heshiko yeast liquid (66.0 mL), and Shio-kiri koji were added to the mashed soybeans and mixed to obtain miso paste.

The prepared miso was packed into a barrel, taking care to remove any air, and after leveling the surface, 5g of salt was sprinkled around the edge of the barrel. The surface of the barrel was covered with plastic wrap, and a drop lid and weight (1.2kg) were placed on top. The mouth of the barrel was then covered with newspaper and tied with paper string. The miso was then left to mature in this state for 9 months in a cool, dark place, yielding a miso. The presence of liquid (soy sauce) was also confirmed on top of the resulting miso. Approximately 4 months after the start of aging, the miso was turned over and mixed thoroughly.

<Comparative Example 1>
Miso was obtained in the same manner as in Example 1, except that the Heshiko yeast liquid was not used.

[5. Sensory Test (1)]
15 g of each miso obtained in Example 1 and Comparative Example 1 was dissolved in 180 mL of hot water, and the salt concentration was adjusted to obtain a tasting sample. The tasting sample was tasted by 33 panelists. The panelists evaluated the four taste categories (umami, bitterness, sourness, and sweetness) and the three aroma categories (fragrant, sweet, and yeasty odor) on a 5-point scale.

Figure 2 shows the results of the sensory test of the miso obtained in Example 1 and Comparative Example 1. Figure 2 shows the average score per panelist for each of the above-mentioned items. Example 1 received higher ratings than Comparative Example 1 for all items. Example 1 received particularly high ratings for umami and fragrant flavor. This shows that the use of heshiko yeast liquid resulted in miso with a new taste and aroma.

[6. Production of Miso (2)]
Example 2
Miso was obtained in the same manner as in Example 1, except that tap water in an amount three times the amount of soybeans was used during water absorption, the soybeans were boiled at 95°C or higher for about 3 hours after water absorption, and the miso was packed into a tub and aged (quick fermentation) at 30 to 35°C for 1 to 3 months.

<Comparative Example 2>
Miso was obtained in the same manner as in Example 2, except that the Heshiko yeast liquid was not used.

<Comparative Example 3>
A yeast solution was prepared in the same manner as in Example 3, except that Zygosaccharomyces rouxii, a main fermentation yeast used in conventional miso brewing, was used instead of Heshiko yeast. Miso was obtained in the same manner as in Example 2, except that the yeast solution was used instead of Heshiko yeast.

7. Analysis of Aroma Components
The aroma components contained in the miso were analyzed by gas chromatography-mass spectrometry (GC-MS). The following procedure was carried out three times for each of Example 1, Example 2, and Comparative Example 2.
1. 5g of miso was placed in a small bottle. The bottle was then capped and the aroma was allowed to saturate the inside of the bottle.
2. The blank of the fiber used for GC-MS was measured.
3. The fiber was used to extract aroma components from a small bottle of miso for 30 minutes.
4. The extracted aroma components were measured by GC-MS. An Agilent 8890 GC (GC section) and an Agilent 5977B GC/MSD (MS section) were used. The column used was an Agilent HP-5ms (inner diameter: 250 μm, length: 30 m, film thickness: 0.25 μm). The injection time was 1 minute, the vaporizer temperature was 250°C, the injection method was splitless, and the heating conditions were 50°C (5 minutes) → 280°C (5 minutes), with a heating rate of 15°C/min.

Table 1 shows the main components presumed to be derived from miso as measured by GC-MS. Figure 3 shows the peak areas of the main components presumed to be derived from miso as measured by GC-MS. Figure 4 is an enlarged view of the area with small peak areas in Figure 3. The component numbers in Figures 3 and 4 correspond to the component numbers in Table 1. Figures 5 and 6 show the mass spectra of components 3 and 4, respectively, as measured by GC-MS.

As shown in Figures 3 and 4, differences were observed in the peak areas of components 3 and 4, i.e., phenethyl alcohol and ethyl octanoate, between Examples 1 and 2 and Comparative Example 2. Specifically, the peak areas for phenethyl alcohol compared to Comparative Example 2 were 2.33 times larger in Example 2 and 2.08 times larger in Example 1, and for ethyl octanoate, Example 2 was 1.90 times larger and Example 1 was 1.82 times larger.

[8. Sensory Test (2)]
Five grams of miso paste obtained in Example 2 and Comparative Example 3 were dissolved in 72 mL of hot water, and the salt concentration was adjusted to 1.1 to 1.2% and the tasting temperature to 60°C to obtain tasting samples. The tasting samples were tasted by 30 panelists. The panelists ranked each of the three aroma-related items (fragrant, sweet, and yeasty odor) in order of preference. The scores for Example 2 and Comparative Example 3 were totaled, with 3 points for first place, 2 points for second place, and 1 point for third place, and the total was then divided by the number of respondents to calculate an average value.

Figure 7 shows the results of the sensory test of the miso obtained in Example 2 and Comparative Example 3. Figure 7 shows the average score per panelist for each of the above-mentioned items. Example 2 received higher ratings than Comparative Example 3 for all items. This shows that the use of Heshiko yeast liquid resulted in miso with a new aroma.

9. Ethanol Concentration Analysis
<Preparation of aqueous extract>
20 mL of RO water (water purified by reverse osmosis) was added to 5.0 g of miso sample, and the mixture was homogenized using a homogenizer at 3,000 rpm for 10 minutes while ice-cooling. The resulting homogenate was allowed to stand at room temperature for 10 minutes and then subjected to suction filtration using filter paper. The resulting filtrate was then adjusted to a constant volume of 50 mL and centrifuged at 4°C, 8,000 rpm, and 10 minutes. The resulting supernatant was then filtered using a membrane filter with a pore size of 0.45 μm.

<Measurement of ethanol concentration by gas chromatography>
Measurements were performed using a gas chromatograph (column size: 2000 mm x 3 mm inner diameter) with Porapak Type N 80-100 Mesh as the packing material. The instrument used was a Shimadzu GC-14B. The detector used was a flame ionization detector (FID).

First, to create an ethanol calibration curve, a standard reagent was measured by gas chromatography. The gas chromatography conditions were: detector temperature: 200°C, injection temperature: 200°C, column temperature: 150°C, attenuation: 7, carrier gas: He, and sample injection volume: 5 μL. The standard reagent was prepared by diluting ethanol with RO water and adjusting it to the following concentrations (1) to (9).
(1) 0% (v/w)
(2) 0.050% (v/w)
(3) 0.10% (v/w)
(4) 0.15% (v/w)
(5) 0.20% (v/w)
(6) 0.25% (v/w)
(7) 0.30% (v/w)
(8) 0.40% (v/w)
(9) 0.50% (v/w)
The aqueous extracts prepared as described above were subjected to gas chromatography under the same conditions as those used to prepare the ethanol calibration curve. The ethanol concentrations were evaluated using the calibration curve. The ethanol concentration was evaluated immediately after the start of aging and at 2, 4, 6, 8, and 10 weeks after aging for Example 2 and Comparative Example 2, and after aging for Example 1.

Table 2 below shows the ethanol concentrations 10 weeks after the start of aging in Example 2 and Comparative Example 2, and after the end of aging in Example 1. Figure 8 shows the changes in ethanol concentration during fermentation in Example 2 and Comparative Example 2. The miso obtained in Examples 1 and 2 had higher ethanol concentrations than Comparative Example 2, with Example 2 in particular having the highest ethanol concentration after brewing. This suggests that the use of Heshiko yeast improves the aroma, and that combining the use of Heshiko yeast with fast fermentation further improves the aroma.

The present invention can be used to produce fermented soybean foods.

Claims (7)

a mixing step of mixing the extract from the fish bran pickle with soybeans;
and an aging step of aging the mixture obtained by the mixing step ,
A method for producing a fermented soybean food , wherein the extract from the fish pickled in rice bran is Zygosaccharomyces sapae deposited under accession number: NITE P-03307 . 2. The method for producing a fermented soybean food according to claim 1 , wherein the fish pickled in rice bran has been aged at 20 to 30°C for 3 months or more. 3. The method for producing a fermented soybean food according to claim 1, wherein the fermented soybean food is miso or soy sauce. Zygosaccharomyces sapae deposited under accession number: NITE P-03307 . Contains extracts from fish pickled in rice bran,
The flavor improving agent for fermented soybean foods , wherein the extract from the fish pickled in rice bran is Zygosaccharomyces sapae deposited under accession number: NITE P-03307 . A kit for producing a fermented soybean food, comprising the flavor improver for a fermented soybean food according to claim 5 . The present invention relates to a method for making a fish flavored with a citric acid, the method comprising:
The fermented soybean food , wherein the extract from the fish pickled in rice bran is Zygosaccharomyces sapae deposited under accession number: NITE P-03307 .