| 摘要 |
PURPOSE:To improve the fermentation efficiency of soy yeast, and to obtain a seasoning liquid having excellent flavor in high efficiency in a short time, by hydrolyzing the raw material for the preparation of soy, and contacting with immobilized cells of soy yeast. CONSTITUTION:The raw material for the preparation of soy is enzymatically or chemically hydrolyzed and brought into contact with immobilized cells of soy yeast at 3.0-7.0pH in a liquid state for >=1hr to obtain the objective seasoning liquid having excellent flavor in a short time. The obtained liquid is passed through a filter to remove the slight amount of yeast cells separated from the immobilized yeast. The raw material for the preparation of soy is a proteinous raw material preferably defatted soybean, soybean grain, wheat gluten, soluble protein, etc., and a starchy raw material preferably wheat, barley, corn, etc. |
