Verfahren zur Herstellung einer schwach gefärbten Würze

摘要

In a process for the production of a light-colored seasoning liquor, the improvement using as a seasoning liquor, which comprises using as a koji-making and fermenting material, a blend material of (A) 90-70% by weight of a material consisting of 25-100% by weight of gluten and 75-0% by weight of wheat and (B) 10-30% by weight of soybeans, and then carrying out a subsequent koji-making and fermentation by a conventional method, all percentages by weight being on a dry basis.