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 production method of a natural fermented seasoning liquid with increased content of glutamic acid and a natural fermented seasoning liquid with increased content of glutamic acid produced therefrom. According to the present invention, the natural fermented seasoning liquid with the increased content of glutamic acid can be produced by using a mixture of gluten and wheat as a protein raw material of the natural fermented seasoning liquid, extruding the viscosity of gluten by extrusion molding or roasting at the high temperature, inoculating the same with Aspergillus bacteria and incubating the same at the low temperature. The natural fermented seasoning liquid according to the present invention enhances the flavor by appropriately adjusting the concentration of various amino acids, sugars, organic acids, inorganic ions or the like as well as glutamic acid as a rich flavor component.