| 摘要 |
PROBLEM TO BE SOLVED: To obtain a nutrient seasoning material containing high peptides and amino acids rich in water-soluble nutrient components of soybean by successively adding table salt, a protein and an enzyme to a soup of soybean discharged in a high- temperature state by taking advantage of the heat history of the soup, carrying out putrefaction prevention, protein dissolution and enzyme treatment, and to provide a method for producing the same. SOLUTION: The nutrient seasoning material is characterized in that the seasoning material comprises >=10% in the whole essence of an essence derived from soup components produced from a production process of brewed product such as Miso (fermented soybean paste), soy sauce, fermented soybeans with Bacillus natto, or the like, using soybeans, and has >=5% protein concentration. The method for producing the nutrient seasoning material comprises successively adding table salt, the protein and the enzyme to the soup of soybean discharged in the high-temperature state by taking advantage of the heat history of the soup of soybean, carrying out decomposition prevention, protein dissolution and enzyme treatment to produce the nutrient seasoning material containing high peptides and amino acids containing the water-soluble nutrient components of soybean. |
