Process for producing seasoning
AssigneeKikkoman Corporation
InventorsHiroshi Motai, Yaichi Fukushima, Takashi Ishiyama
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Abstract
A process for producing a seasoning is disclosed wherein a hydrolyzate of soy sauce koji prepared from soy sauce raw materials, in a liquid state at a pH of 2.5 to 8.0, is contacted with an immobilized peptidase and/or immobilized glutaminase in the presence of sodium chloride to react therewith.
Claims3
A process for producing a seasoning which comprises contacting at a temperature of 20.degree. to 60.degree. C. and for a time of 5 minutes to 24 hours a hydrolyzate of soy sauce koji prepared from soy sauce raw materials, in a liquid state at a pH of 2.5 to 8.0, with an immobilized glutaminase or with an immobilized peptidase and immobilized glutaminase in the presence of sodium chloride at a concentration of 3 to 20% (W/V).
Dependencies are inferred from the claim text.