| 摘要 |
PURPOSE:To obtain a seasoning, having favorable flavor and containing rich amino acids and peptides by saccharifying, etc., SAKE (Japanese rice wine) lees, etc., hydrolyzing the resultant residue with an acid and then regulating the pH thereof. CONSTITUTION:The objective seasoning is obtained by saccharifying SAKE (Japanese rice wine) lees or saccharifying and fermenting the SAKE lees, then as necessary, removing alcohols, hydrolyzing the resultant residue with an acid and then regulating the pH thereof. |
