| 摘要 |
PROBLEM TO BE SOLVED: To obtain an acidic seasoning capable of suppressing an increase in an unpleasant odor peculiar to fermentation with time in spite of a fermented seasoning formulated therein and excellent in flavor stability by additionally fermenting a hydrolyzate of a defatted egg yolk. SOLUTION: This acidic seasoning is obtained by additionally formulating a hydrolyzate prepared by at least hydrolyzing a defatted egg yolk with an acid in the acidic seasoning containing one or more kinds of a soy sauce, a Miso, a Mirin (sweet Sake) and an unrefined Sake added and formulated therein. The amount of the formulated hydrolyzate of the defatted egg yolk based on the whole is preferably 0.002-0.2% expressed in terms of the nitrogen content and the average molecular weight of the hydrolyzate of the defatted egg yolk is preferably 200-1,000. |
