Processing Method of Soy Sauce Having Meat-like Flavor from Acid-Hydrolyzed Vegetable Protein with Alkaline Treatment

摘要

PURPOSE: Provided is a manufacturing method of soy sauce having the meat-like flavor from acid-hydrolyzed vegetable protein with alkaline treatment by thermal reaction. Therefore, the value added of the acid-hydrolyzed vegetable protein is increased. CONSTITUTION: In a manufacturing method of soy sauce having the meat-like flavor from acid-hydrolyzed vegetable protein with alkaline treatment as a raw material, it comprises the steps of: mixing the raw material with 14.20% of fructose, 0.42% of methionine and 0.12% of cysteine; and heating the mixture in a stainless steel container at 130 deg.C for 32 minutes.