| 摘要 |
PURPOSE:To obtain a seasoning containing high level of tasty ingredients, prevented from contamination due to sterilization, also free to regulate the salt concentration therein, by hydrolysis with koji and/or an enzyme, in the presence of an alcohol component, of one or both of protein raw material and flavor raw material. CONSTITUTION:One or both of protein raw material and flavor raw material (e.g. dried bonito, dried small sardines, tangle) is hydrolyzed, in the presence of an alcohol component (e.g. low-class distilled spirits, Japanese wine, sweet sake as seasoning), with koji and/or an enzyme followed by, when needed, aging, thus obtaining the objective seasoning. Use of said raw materials with low polyphenol content will directly produce the present seasoning with low discoloration without the need for decolorization, thus being preferable. |
