| 摘要 |
PURPOSE:Protein is hydrolyzed KOJI (rice malt) to prepare a seasoning solution which is very delicious and used for seasoning a variety of dishes, and as a consomme soup stock. CONSTITUTION:Vegetable protein such as soybean or wheat gluten or animal protein such as fishes, shells or meat is mixed and hydrolyzed with soysauce KOJI, soybean paste KOJI or SAKE KOJI, preferably OKARA KOJI which is prepared by adjusting OKARA (TOFU less) of pH lower than 4.7 with an acid and culturing it after inoculation with the KOJI fungus. |
