| abstract |
It is intended to provide functional seasonings having a function of promoting the penetration into materials, preferably together with another function of softening food materials, and a process for producing the same. Functional seasonings with the use of krill characterized by having a function of promoting the penetration of seasonings and/or a function of softening food materials. A method of seasoning food materials by using the function of promoting the penetration of seasonings into food materials and/or a function of softening food materials of seasonings with the use of krill. As the starting material, use is made of dried krill, preferably dried krill particles containing the whole components of krill. These functional seasonings are produced by adding water, sodium chloride and koji to krill employed as the starting material in the step of feeding moromi, further adding lactic acid bacteria (preferably halotolerant lactic acid bacteria) and yeast, and then fermenting and aging the moromi. The lactic acid bacteria are added in an amount 10 times or more as much as the yeast. |