| 摘要 |
The invention relates to a process for preparing a liquid seasoning, wherein said process comprises: obtaining an enzymatic koji by hydrolysis of raw material of koji with an enzyme preparation comprising proteases, peptidases and amylases, and preparing an enzymatic koji extract, either in liquid form or in solid mash form, from said enzymatic koji; adding said enzymatic koji extract to a traditional moromi which has been beforehand fermented for at least 5 days, thus obtaining a combined moromi; fermenting said combined moromi for at least 1 week, and recovering a liquid extract from said fermented moromi. |
