Process for the production of light-colored seasoning liquors

摘要

A process for the production of a light-colored seasoning liquor, which comprises forming a koji-making and fermenting material from a blend material of (A) 90-70% by weight of a material consisting of 25- 100% by weight of gluten and 75-0% by weight of wheat and (B) 10-30% by weight of soybeans, and then carrying out subsequent koji-making and fermentation steps by a conventional method to form a fermented koji product, which is then squeezed to obtain the seasoning liquor.