The growth condition of
Aspergillus sojae on dried and extracted bonito was investigated. Fish koji containing high protease activity was obtained. Bonito by-product and sea bream by-product were hydrolyzed by
fish koji in an NaCl solution producing bonito fish seasoning and sea bream fish seasoning, respectively. Light colored seasonings were obtained as no carbohydrate raw material was used for the production. Amino acid analysis showed that fish seasonings contained high amounts of Gly, Ala, and Pro which are the main amino acids constituting collagens. Dishes with fish seasoning were evaluated for good taste by students. When oil, vinegar, or other flavorings were added and/or heated, almost all of the fish flavor was masked.
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