Process for preparing food flavor enhancer

摘要

In the present invention there is disclosed a process for preparing a food flavor enhancer wherein the preparation process comprises preparation of a fermented protein koji from a protein containing material and a carbohydrate, hydrolyzing the fermented protein koji at a temperature between 25 degC and 50 degC and a pH of from 4.5 to 10 for a period of from 6 hours to 28 days characterized in that inoculation with a culture of a lactic acid bacteria is carried out either in the fermented protein koji stage or in the hydrolysis stage.