| 摘要 |
PROBLEM TO BE SOLVED: To obtain a protein seasoning liquid prevented from e.g. putrefaction in the absence of common salt, rapidly improved in solubilization rate and amination rate of the protein material, being safe and excellent in deliciousness by alkali soaking treatment of an animal and vegetable protein material followed by enzymatic hydrolysis treatment. SOLUTION: This protein seasoning liquid is obtained by alkali soaking treatment of a protein material of such animals and vegetables as scraped meats and grains, for instance, under the condition of pH 10-12 for at least 30 min followed by enzymatic hydrolysis treatment using such an enzyme as alkali protease (its amount to be used is preferably 2,000-8,000 units per g of the protein). It is preferable that the animal and vegetable protein material is subjected to alkali soaking treatment in advance and primarily decomposed by making a protease act at <=15 deg.C in the presence of an alcohol followed by secondary decomposition through making a microbial solid cultured koji act under the same condition to produce the objective protein seasoning liquid. |
