| 摘要 |
PURPOSE:To prepare a seasoning having high amino acid content, and remarkably excellent seasoning power, in high efficiency, by treating hydrolyzed soy malt with peptidase and/or glutaminase in the presence of salt under specific pH condition. CONSTITUTION:Soy malt prepared from the raw materials of soy according to conventional soy brewing process is hydrolyzed, and the hydrolyzed product is adjusted to 2.5-8.0 pH, preferably 4.0-6.5 pH, and made to contact with immobilized peptidase and/or immobilized glutaminase in the presence of salt. |
