| 摘要 |
PURPOSE:To prepare raw solution of seasoning containing high nutrient value and abundant delicious component without malodor characteristic to animal protein by fermenting animal protein in two stages and adsorbing generated volatile amine to undecomposed substance of KOJI. CONSTITUTION:Animal protein such as fishes and shellfishes or beast meat is affected by protease enzyme such as Bacillus subtilis or enzyme derived from Aspergillus oryzae and hydrolyzed preferably to contain amino acid to >=5%, especially about 10-20% of dissolved total nitrogen in reaction solution and animal protein to be mainly peptide. Next, resultant hydrolysate is preferably adjusted to 0.1-0.25% in total nitrogen and KOJI such as KOJI of soysauce is affected to said hydrolysate to ferment preferably till amino acid in fermented solution to be generated to 40-50% of total nitrogen, and undecomposed substance adsorbed volatile amine generating in said process is removed from fermented mixture. |
