A process for the preparation of a natural fermentation flavor having the increased glutamic acid and the natural fermentation flavor prepared therefrom

摘要

The present invention relates to a method for preparing a natural fermentation seasoning liquid having an increased content of glutamic acid and a natural fermentation seasoning liquid having an increased content of glutamic acid prepared accordingly, wherein gluten and wheat are used as a protein raw material for a natural fermentation seasoning liquid according to the present invention. And by extruding or roasting at a high temperature to deactivate the viscosity of gluten, and then inoculated with Aspergillus bacteria, cultured, and then aged at low temperature to produce a natural fermentation seasoning solution with an increased content of glutamic acid. The natural fermentation seasoning liquid according to the present invention has the advantage of enhancing flavor by appropriately adjusting the concentrations of various amino acids, sugars, organic acids, inorganic ions, as well as glutamic acid, which is a rich flavor component.