A process for treating a Koji Fermented Protein, prepared from a proteinaceous material and a carbohydrate, for the production of uncondimento.

摘要

A process is described for treating a Koji Fermented Protein prepared from proteinaceous material and a carbohydrate, for producing a condimentThat includes a mixture of protu00ednas Hydrolyze Koji Fermented with Yeast to a temperature of 2SC a25sc under pH 4,5 to 10 during a time period of 6 hours to 28 days.