PROBLEM TO BE SOLVED: To provide a fermented vegetable extract production method using vegetables as main raw materials which, while suppressing odor substances produced by yeast fermentation and giving rotting smell, removes miscellaneous flavor, such as grassy smell and harsh taste, of the raw material vegetables to produce a fermented vegetable extract having taste and smell inherent in the vegetables and having excellent flavor and delicious taste.SOLUTION: In a production method of a fermented vegetable extract obtained by fermenting vegetables as main raw materials, yeast is added to perform alcohol fermentation for 2-20 h at a fermentation temperature of 20-50°C in a first fermentation step, and then grain koji is added to perform enzymatic decomposition of starch and proteins for 2-5 h at a fermentation temperature of 40-60°C in a second fermentation step.SELECTED DRAWING: None【課題】野菜類を主原料とする発酵エキスの製造方法において、酵母発酵によって発生した腐敗を感じさせる匂い物質を抑制しつつ、野菜原料の青臭み、えぐ味といった雑味を除去し、しかも野菜に本来備わっている味と匂いを備えて、風味および旨味に優れた野菜発酵エキスの提供。【解決手段】野菜類を主原料とし、発酵させて得られる野菜発酵エキスの製造方法において、第１発酵工程として、２０～５０℃の発酵温度にて、酵母を加えて２～２０時間酒精発酵させた後、第２発酵工程として、４０～６０℃の発酵温度にて、穀物麹を加えて２～５時間かけて澱粉及び蛋白質を酵素分解する野菜発酵エキスの製造方法。【選択図】なし
