| 摘要 |
PURPOSE: To obtain a flavored enzyme extract by allowing hydrolyzed matter of a plant or fungus material to exist in a water-soluble fraction generated by enzymic hydrolysis in the slurry of yeast cells and water. CONSTITUTION: The hydrolyzed matter of fruits, vegetables, herbs, spices and/or mushrooms exists in the water-soluble fraction generated by at least partial enzymic hydrolysis in the slurry of yeast cells and water. The water-soluble fraction is concentrated and applied in the form of aqueous liquid, paste or dried powder. |
