| 摘要 |
PURPOSE:Starting protein for making soysauce is treated with an acid to liberate a part of glutamic acid in the protein and the acid is neutralized, then a ''KOJI'' made from defatted soybean is added to the resultant protein and they are fermented and aged to produce a thick seasoning solution just like naturally fermented product, in a short time inexpensively. CONSTITUTION:Starting protein for making soysauce is treated with an acid to liberate 10-60% of glutamic acid in the protein and the acid is neutralized. Then, defatted soybean is mainly used, after swollen and modified, to make a ''KOJI'' and the ''KOJI'' and the above protein are combined, fermented and aged. The neutralized solution is hydrolyzed well so that the bitterness and astringency are completely removed, more than 60% of glutamic acid is liberated and the hydrolysis ratio (FN/TN) exceeds 60%. Further, the nitrogen concentration exceeds 2g/dl and the product shows deliciousness as high as acid-hydrolyzed aminoacids. Further, as for the smell, the strong soybean odor of the nutralized solution is completely removed and good flavor formed during the aging is added to give a seasoning solution almost indistinguishable from naturally fermented product. |
