| abstract |
(57) [Summary] [Problem] To perform good fermentation even in an environment such as a deficiency of nutrients necessary for microorganisms or containing components that are unfavorable for the growth of microorganisms, and to improve the flavor inherent in fermented foods. Establish a production method that provides fermented foods with sufficient moisture. SOLUTION: By using a cereal or a crushed product thereof as a raw material, and liquefying, saccharifying, and, if necessary, purifying and concentrating the obtained amino acid-containing syrup as a raw material for a fermented food, a good fermented food can be obtained. Promotes natural fermentation and obtains the flavor inherent in fermented foods. |