Koji Mold Fermentation Treatment of Enzymatic Digest of Fish Scraps

Production of Seasonings from Fish Scraps Part III

Abstract

Koji mold fermentation treatment was investigatied to remove and to mask unpleasant flavor and fishy odor of the enzymatic digest of fish scraps. For koji preparation, cooked wheat bran was mixed with spore of Aspergillus soyae and was kept at 25°C for 48 hrs. To remove the unpleasant flavor of the enzymatic digest of fish scraps, the addition of the completed koji at 30% level and fermentation treatment at 40°C for ten days were required. A clear liquid with good flavor was separated from the fermentation residues by filtration through a synthetic fiber cloth under pressure of 110-111kg/cmcm². The final seasoning solution was cooked up to 80°C and mixed with p-hydroxybenzoic acid buthyl ester at 0.01% for good preservability.