PROBLEM TO BE SOLVED: To provide a production method of a novel fish sauce which is mild, has no smell, has a quality in which a flavor being original to seafood being a raw material of the fish sauce, is enhanced, and which has improved productivity.SOLUTION: A juice part (soy sauce malt enzyme extract) which is obtained by solid liquid separation of unrefined soy sauce whose brewing period is 14-61 days, is used as an enzyme source, and the soy sauce malt enzyme extract is added by 5-15 mass% to the seafood, so that a whole protease activity amount to 1 g of the seafood is equal to or more than 6.7 units.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2016,JPO&INPIT【課題】まろやかで臭みがなく、原料となる魚介類本来の香りが強調された品質を作り出すとともに生産性を向上させた新規魚醤の製造方法を提供する。【解決手段】酵素源として、醸造期間14~61日間の醤油諸味より固液分離して得られる液汁部分(醤油麹酵素抽出液)を用い、該醤油麹酵素抽出液を魚介類に対して5~15重量%,かつ魚介類1gに対する全プロテアーゼ活性量が6.7units以上になるように添加する魚醤の製造方法。【選択図】図2
