| 摘要 |
The present invention relates to a process for preparing a spice, consisting in preparing a fermented koji protein from a material which contains proteins and a carbohydrate, followed by hydrolysing the fermented koji protein at a temperature of 15...60 C and a pH of 4,5...10 for 6 h to 28 days, consisting in that the inoculation with a culture of bacteria producing lactic acid, at the fermented koji protein inoculation density of 10^(3)...10^(7) CFU/g, is made before, at the begining or at any moment during the koji fermentation process, or in the hydrolysis stage, without preparing some moromi and wherein the first hydrolysis stage is followed by a second hydrolysis at a temperature of 2...20 C for 12 h to 25 days. |
