| 摘要 |
PURPOSE:To improve the decomposition and elution of useful components in a material and obtain high-quality seasoning containing salt, by charging a koji prepared from the material in the presence of KCl and NaCl or fermenting and aging the charged material in the presence of KCl and NaCl to brew a mellow flavor in preparing the seasoning containing salt. CONSTITUTION:A protein material, e.g. soybean or gluten, and a starchy material, e.g. wheat or rice, are modified or gelatinized by the conventional method. The raw materials for a seasoning containing salt thus modified or gelatinized are mixed with an enzymic pharmaceutical, e.g. a protease, or an acid, e.g. hydrochloric acid. KCl and NaCl are then added to the raw materials which are hydrolyzed by the conventional method or a koji prepared from the materials to be charged, and the resultant aged unrefined soy or aged miso is subjected to the treatment, e.g. pressing, heating or processing to obtain a seasoning containing salt. The total concentration of KCl and NaCl is almost the same at that of NaCl in the conventional method. |
