| 摘要 |
<p>A method for preparing kokumi seasoning containing natural amino acid from hydrolyzed protein is provided to keep L-sodium glutamate which is the main component of umami to a predetermined concentration, by reducing L-sodium glutamate in order to express kokumi of hydrolyzed protein. A method for preparing kokumi seasoning containing natural amino acid from hydrolyzed protein is characterized in that at least one protein material selected from wheat gluten, defatted soy, corn gluten, gelatin, poultry feather, is hydrolyzed by using an inorganic acid or an inorganic acid and protease to obtain glutamic acid; and a glutamic acid which is the main umami component, is crystallized and precipitated under the state of isoelectric point ranging from pH 3.1 to 3.3 and then is removed by at least one selected from grinding, centrifuging and filtering.</p> |
