| 摘要 |
A flavor enhancer is obtained by mixing and dissolving 0.1 to 2.0 mass parts sugar into 1.0 volume parts of a liquid rice-malt hydrolyzed solution of wheat gluten, mixing and dissolving additional alkali as needed to adjust pH to 5.5-7.5, and then heating at 70-95°C for 1 to 50 hours, adjusting pH to between 3.5 and 5.5 if necessary. The flavor enhancer preferably has a soy sauce standard-color value of 5 or less and contains at least 0.5% (w/v) glutamic acid, the glutamic acid content being at least 0.33% (w/v) per 1% (w/v) of total nitrogen. |
