Seasoning and the process of producing it
AssigneeAjinomoto Co., Inc.
InventorsDaiki Ninomiya, Kyoko Koibuchi, Sachi Hirai, Hideki Okamura, Naoko Tanaka
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Abstract
The present invention relates to an amino acid composition. More specifically, the present invention provides an amino acid composition obtained by hydrolyzing proteinaceous koji containing soybean protein as the main raw material to release at least 65% of amino acids contained in the protein. The present invention further provides a process of producing the amino acid composition.
Claims16
A seasoning produced by interacting one or more microorganisms having protein hydrolysis potency with raw materials containing vegetable protein, wherein the hydrolysis ratio to amino acids is 65% or more;
- the isobutyl alcohol concentration is 0.1 mg per gram of nitrogen or less;
- the n-butyl alcohol concentration is 0.25 mg per gram of nitrogen or less;
- the isoamyl alcohol concentration is 0.5 mg per gram of nitrogen or less;
- and the acetic acid concentration is 100 mg per gram of nitrogen or less.
A process of producing a seasoning comprising:
- (i) preparing solid koji by inoculating one or more microorganisms with protein hydrolysis potency in raw materials containing vegetable protein;
- and
- (ii) hydrolyzing the protein by adding a solution to the resulting solid koji at an amount approximating to a salt concentration not inhibiting the hydrolysis of the protein to form unrefined soy and then fermenting the unrefined soy,
- wherein a lactic acid bacterium is added at 108 to 1011 cells per gram of raw material to the raw materials at the step (i) and at the step (ii), a lactic acid bacterium is added at 108 to 1011 cells per gram of unrefined soy to the unrefined soy and
- wherein the seasoning is at a hydrolysis ratio to amino acids at 65% or more;
- an isobutyl alcohol concentration at 0.1 mg per gram of nitrogen or less;
- an n-butyl alcohol concentration at 0.25 mg per gram of nitrogen or less;
- an isoamyl alcohol concentration at 0.5 mg per gram of nitrogen or less;
- and an acetic acid concentration at 100 mg per gram of nitrogen or less.
Dependencies are inferred from the claim text.