| 摘要 |
PURPOSE:To obtain the subject seasoning having stable color and luster and deep colored brewed soy saucelike aroma by treating a hydrolytic solution prepared by enzymically hydrolyzing a proteinaceous raw material with active carbon and then adding a vacuum distillation liquor of brewed soy sauce thereto. CONSTITUTION:A proteinaceous raw material (preferably gluten) is initially enzymically hydrolyzed in the presence of preferably about 10% common salt and then treating the obtained hydrolyzed liquor with active carbon. A vacuum distillation liquor of brewed soy sauce in an amount of preferably 25-35% based on inner percentage is then added to the aforementioned hydrolyzed liquor treated with the active carbon so as to afford 15-18% common salt and 0.5% total nitrogen content. Thereby, the objective seasoning is obtained. |
