PROBLEM TO BE SOLVED: To provide a fermented seasoning with a lobster flavor, edible even for shellfish allergy sufferers.SOLUTION: Rice malt, water and salt are added to raw material Euphausia pacifica to cause enzymolysis. Subsequently the mixture was inoculated with salt-resistant yeast and salt-resistant lactic acid bacteria, and fermented. A fermented seasoning with a lobster flavor causing no shellfish allergy is thus obtained. The manufacturing method of a fermented seasoning includes the steps of: performing enzymolysis of raw material Euphausia pacifica with addition of rice malt, water and salt and performing fermentation by adding salt-resistant yeast and salt-resistant lactic acid bacteria to the mixture. In the enzymolysis step, the temperature is controlled at 50°C to 60°C during enzymolysis. In the fermentation step, the fermentation temperature of the salt-resistant yeast and salt-resistant lactic acid bacteria is controlled at 26°C to 36°C. In the fermentation step, fermentation is performed until the concentration of formol nitrogen in liquid part exceeds 0.7 wt.%. After fermentation, aging is performed.COPYRIGHT: (C)2016,JPO&INPIT【課題】甲殻類アレルギーでも食すことができる、エビ風味の発酵調味料を提供する。【解決手段】ツノナシオキアミを原料とし、麹と水、食塩を加え、酵素分解後、耐塩性酵母と耐塩性乳酸菌を接種して発酵させる。非甲殻類アレルギー性を有し、エビ風味を有する発酵調味料とする。ツノナシオキアミを原料とし、麹と水、食塩を加え、酵素分解する酵素分解工程と、耐塩性酵母と耐塩性乳酸菌を添加して発酵させる発酵工程とを有する発酵調味料製造方法。酵素分解工程における酵素分解時の温度を50℃~60℃とする。発酵工程における耐塩性酵母と耐塩性乳酸菌の発酵温度を26℃~36℃とする。発酵工程において液部ホルモール窒素0.7重量%を超えるまで発酵させる。発酵後、さらに熟成させる。【選択図】図1
