METHOD FOR PRODUCING FOOD PRODUCTS OF FERMENTED POTATOES, METHOD FOR PRODUCING FOOD PRODUCTS OF FERMENTED GRAINS, METHOD FOR PRODUCING FOOD PRODUCTS OF FERMENTED VEGETABLES, AND METHOD FOR PRODUCING FOOD PRODUCTS OF FERMENTED FRUITS, EACH USING ENZYME CULTURE SOLUTION
PROBLEM TO BE SOLVED: To provide a method for producing food products of fermented potatoes using an enzyme culture solution having high fermentation ability without need of performing preculture for bacterium proliferation.SOLUTION: The method for producing food products of fermented potatoes includes (1) a step of heating potatoes； (2) a step of cooling the heated potatoes, and (3) a step of adding an enzyme culture solution produced by steps (i) to (iV) as given below to the potatoes and fermenting the same. The steps (i) to (iV) includes: (i) a step of adding a first Koji to an adjusted liquid culture medium； (ii) a step of performing a first aeration culture by using the adjusted liquid culture medium containing a first Koji； (iii) a step of adding a second Koji to the adjusted liquid culture medium where the first aeration culture has been performed； and (iV) a step of performing a second aeration culture by using the adjusted liquid culture medium containing a second Koji to produce an enzyme culture solution.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】菌増殖を目的とした前培養を行うことを必要とせず、高い発酵能力を有する酵素培養液を用いた、発酵芋類食品の製造方法を提供すること。【解決手段】（１）芋類を加熱する工程と、（２）加熱された芋類を冷却する工程と、（３）芋類を、下記（ｉ）～（ｉＶ）工程により得られた酵素培養液を添加し、発酵させる工程と、を含む、発酵芋類食品の製造方法の提供； （ｉ）調整液体培地に、第一の麹を添加する工程と、（ｉｉ）第一の麹を含有する調整液体培地を用いて第一の通気培養を行う工程と、（ｉｉｉ）第一の通気培養を行った調整液体培地に、第二の麹を添加する工程と、（ｉＶ）第二の麹を含有する調整液体培地を用いて第二の通気培養を行い、酵素培養液を得る工程と、を含む。【選択図】なし
