Production of hydrolysate

摘要

A process for the production of a hydrolysate which comprises fermenting a protein containing material and a carbohydrate to form a Koji, hydrolysing the fermented Koji at a temperature between 2 DEG C and 50 DEG C and a pH of from 5.6 to 7.0 for a period of from 1 to 20 days characterised in that inoculation with a culture of L.sake at an inoculation density of from 10<3> to 10<7> cfu/g of fermented Koji is carried out before or at the beginning of the fermentation stage. The hydrolysate has a meaty taste and may be used as a liquid sauce, a paste or as a dried powder as a base for an aromatisation agent in culinary products.