| 摘要 |
PURPOSE:To prepare a seasoning liquid having desirable flavor and extremely excellent seasoning property, in high yield of free amino acids, by using NAMAAGE (a material obtained as an intermediate in the preparation of soy sauce) or enzyme separated from NAMAAGE as the enzyme for the preparation of a seasoning liquid. CONSTITUTION:A material containing proteins and/or peptides, e.g. soybean proteins, corn gluten, fish meat, etc. is treated with NAMAAGE or enzyme separated from NAMAAGE. |
