| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a seasoning having excellent flavor and color and luster stability, by efficiently hydrolyzing a protein raw material. SOLUTION: In this method for producing a seasoning by hydrolyzing a protein raw material such as defatted soybean meal, an enzyme such as a liquid koji and a yeast are added to the raw material and the raw material is fermented while being hydrolyzed. Then the fermented material is pressed and filtered by a route procedure. Preferably the hydrolysis and the fermentation are carried out at 37-45 deg.C. |
