| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a fermented seasoning suitable to various uses and having low scent and favorable gustatoriness. SOLUTION: This method for producing a fermented seasoning comprises the following process: in preparing soy sauce koji or just thereafter, yeast is added to carry out the enzymolysis and alcoholic fermentation of a stock simultaneously; wherein in the preparation, a denatured or undenatured purified protein is added at 0.9-6.5 wt. times, on a genuine basis, the proteinic stock before denaturation treatment used in the soy sauce koji. |
