PROBLEM TO BE SOLVED: To provide a method for producing novel fish-and-shellfish seasoning including the step for acting splitting enzyme derived from a raw material, protease, and yeast at an amount effective on aging, on raw-material fish and shellfish at a salt concentration effective on prevention from corruption and not inhibiting growth of the yeast for a period effective on the decomposition of the raw material to obtain decomposed substance, and obtaining liquid from the decomposed substance.SOLUTION: The method for producing novel fish-and-shellfish seasoning includes acting yeast together with foreign protease on the raw-material fish and shellfish at a proper salt concentration to obtain a seasoning composition different from a conventional one. The yeast preferably is a bread yeast. The raw-material fish and shellfish preferably is an oyster. Use of the fish and shellfish as the raw material enables production of a seasoning composition having less amine smell felt in conventional fish sauce. The method enables use of fish and shellfish such as oyster having delicate flavor as the raw material for a fish sauce-like seasoning composition, while such fish and shellfish are not used as the raw material so far since the delicate flavor thereof is lost.COPYRIGHT: (C)2011,JPO&INPIT【課題】原料魚介類に、原料由来の分解酵素、タンパ質分解酵素、及び熟成上有効量の酵母を、腐敗防止上有効でありかつ酵母生育を抑制しない塩分濃度で、原料分解上有効な期間作用させて分解処理物を得て、そして分解物から液汁を得る工程を含む、調味料組成物の製造方法を提供する。【解決手段】酵母を、適切な塩濃度において外来のプロテアーゼとともに原料魚介類に作用させることにより、従来とは異なる調味料組成物が得られる。酵母の特に好ましい例は、パン酵母であり、原料魚介類の特に好ましい例は、カキである。【効果】魚介類を原料として、従来の魚醤に感じられるようなアミン臭の少ない調味料組成物を製造することができる。カキ等の繊細な風味を有する魚介類は、その風味が失われるために従来の魚醤様調味料組成物の原料とはされなかったが、それが可能になった。【選択図】なし
