PURPOSE: To obtain seasoning vinegar having extremely improved balance of taste, further enriched flavor of protein decomposed seasoning, by subjecting protein decomposed seasoning-containing unrefined vinegar to acetic acid fermentation, adding further protein decomposed seasoning to the fermented unrefine vinegar, and aging it.
CONSTITUTION: Protein or a protein-containing ingredient is hydrolyzed with an enzyme or others to give protein decomposed seasoning wherein at least part of protein is decomposed into amino acid. The protein decomposed seasoning is added to unrefined vinegar, which is subjected to acetic acid fermentation by a conventional procedure, protein decomposed seasoning is further added to the fermented unrefined vinegar after the fermentation is over, and it is aged for a given period.
MORI AKIHIKO
UMEMOTO KAZUO
ADACHI TADAAKI
NIPPON SAITETSUKU KK
| JPS5128705A | 1976-03-11 |