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.
HAGIWARA AKIO
HAYASHI KAZUYA
IWAASA TAKASHI
MIZUNUMA TAKEJI
SAKASAI TOSHIO
| JP38006582A | ||||
| JPS54132297A | 1979-10-15 |