| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a seasoning liquid from a soy sauce settling, improving the recovery ratio of the liquid component by destroying the coagulated proteins contained in the soy sauce settling by crushing to quickly perform the enzymatic or chemical hydrolysis. SOLUTION: This method for producing a seasoning liquid is characterized by enzymatically or chemically hydrolyzing a crushed coagulated material of proteins contained in the soy sauce settling and removing the solid component to obtain the seasoning liquid. Also, the enzymatic hydrolysis is conducted by a cellular membrane-decomposing enzyme. Further, it is possible to produce another seasoning liquid that contains components such as amino acids different from the above seasoning liquid in the case of using the soy sauce settling singly by mixing with a hydrolysate of soy sauce refuse which is a waste material from the soy sauce-producing process. |
