| 摘要 |
PURPOSE:To produce the subject seasoning excellent in flavor factor and perfume and suitable for a sauce, a soup, etc., by adjusting pH of a hydrolyzed protein solution to <=a prescribed value and heat treating the solution. CONSTITUTION:The objective seasoning can be obtained by adjusting pH of a hydrolyzed protein solution of soybean or wheat gluten, etc., to <3, preferably 1.0 to 2.5, adding preferably a sulfur-containing amino acid such as methionine or a protein containing a sulfur-containing amino acid and heat treating it. |
