| 摘要 |
<p>A basic seasoning for multipurpose is produced by adding a mold starter to a starting blend which is a mixture of from 70 to 90 parts by weight of a protein material with from 10 to 30 parts by weight of a starch material, koji-making, and hydrolyzing the thus obtained proteinous koji in the presence of no or little sodium chloride within a temperature range of 52 to 60 °C for 18 to 30 hours. Thus, it is possible to obtain a basic seasoning for multipurpose which has a complicated, delicate and mild soy-like flavor without the brewing smell such as soy smell, shows little change in color tone due to heating or oxidation and can be widely usable in various foods and drinks as well as other seasonings. The above-described production process, the basic seasoning for multipurpose obtained by the production process, utilization thereof in various foods and drinks as well as other seasonings, etc. can be provided.</p> |
