| abstract |
The present invention provides a method for producing a potassium chloride-containing fermented food (except for soy sauce) that has a salty taste, umami, and flavor that are low in sodium but comparable to ordinary fermented food. A feed mixture containing fermented food materials, potassium chloride, and sodium chloride is prepared. After the feed mixture is fermented and aged, 0.2 to 200 parts by weight of 100 parts by weight of potassium chloride is obtained. Basic amino acids and / or basic peptides are added. Alternatively, a feed mixture containing fermented food raw material, potassium chloride, sodium chloride, and 0.2 to 200 parts by mass of basic amino acid and / or basic peptide with respect to 100 parts by mass of potassium chloride is prepared. This charged mixture is fermented and aged. [Selection figure] None |