PURPOSE: To obtain a white seasoning solution with a high nitrogen content and improved flavor, color and luster through fermentation and aging in a short time, by adding a concentrated enzyme solution to a koji lee prepared from maize, hydrolyzing and fermenting a protein and a starch previously, and salting out and heating the solution.
CONSTITUTION: A weakly acidic aqueous solution separated from maize as a raw material solution is neutralized with an aqueous alkali to pH5.5W6.0. A hydrolyzed, fermented and aged unrefined soy is pressed and strained to give a koji lee, and a 20W25w/v% common salt solution in an amount of 2W3 times that of the koji lee is added to extract the enzyme group from the koji lee. An enzyme solution concentrated by ultrafiltration is then added to the raw material solution, and a protein and a starch in the raw material solution are hydrolyzed and fermented at 15W25°C for 10W15 days previously. Common salt is then added to give a salt concentration of 15w/v% or higher and not higher than the saturation, and the solution is heated to 75W90°C by blowing superheated steam thereinto. The heated solution is strained to remove the solid content aggregated by salting out.
AZEYANAGI KOUJI
KONDOU MASAJI
