| 摘要 |
PROBLEM TO BE SOLVED: To obtain a seasoning good in preservation stability with a slight increase in gloss or caking during the preservation period even when an excipient is reduced by using a raw material containing a protein and regulating the moisture content to a specific value or below. SOLUTION: This seasoning is obtained by adding an enzyme (e.g. a liquid Koji) to a raw material containing a protein (e.g. a purified protein or wheat gluten), hydrolyzing the protein, carrying out the pressing, filtering and sterilizing, etc., of the prepared hydrolyzate liquid, providing a seasoning liquid, adding an excipient (e.g. dextrin) to the resultant seasoning liquid so as to provide 0-10 wt.% of the excipient based on the obtained powder, drying and powdering the prepared mixture so that the moisture content is <=1.5 wt.%. The hydrolysis with the enzyme is preferably conducted at 25-55 deg.C temperature for 1-7 days, as necessary, by adding <=20 wt.% of common salt thereto. A yeast or a lactic acid bacterium is preferably suitably added during the hydrolysis. |
