JPH07327631A - Production of high-nitrogen seasoning composition - Google Patents

Abstract

PURPOSE:To obtain a seasoning composition having high quality stability and general-purpose properties without any odor of soy sauce and brewing. CONSTITUTION:This method for producing a liquid high-nitrogen seasoning composition is to thermally denature and puff defatted soybeans having >=30% nitrogen solubility index alone or a mixture thereof with a carbohydrate raw material in an amount of <=5wt.% based on the whole mixture so as to provide <=3 antigenicity potency of the defatted soybeans after the treatment according to the extruder treatment, then add water thereto until the moisture content attains 30-40wt.%, subsequently inoculate a mold starter into the resultant substance and keep the prepared KOJI (molds grown on the soybeans) in a saline solution at <=15wt.% concentration within 300hr and until the ratio of the formol nitrogen to the total nitrogen attains >=0.5. Furthermore, in the case of powdering the composition, a liquid part in the resultant liquid composition is separated from a solid part and then dried.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a seasoning composition. The seasoning composition produced and obtained by the method of the present invention contains a non-protein nitrogen compound, that is, an amino acid and a low-molecular-weight peptide having a favorable taste property at a high concentration, and has no specific odor, and various It has a wide range of uses as a basic seasoning used for foods or as a raw material for various seasonings.

[0002]

2. Description of the Related Art With the diversification of eating habits, a wide variety of foods and seasonings used for them have been developed. The seasoning may be a seasoning dedicated to a specific food product, or may be a seasoning incorporated in the recipe of the specific / dedicated seasoning to form the basis of taste.
Conventionally, as such a basic seasoning, "umami seasoning" containing monosodium glutamate as a main component has been used. As the diversification of eating habits rapidly progresses and develops, in addition to the conventional “umami seasoning”, there is an increasing demand for products having more diverse and complicated tastes as the basic seasoning.

In the basic seasoning, it is an essential requirement that it has affinity with any food and seasoning. Therefore, imparting or emphasizing a particular aroma to the basic seasoning must be avoided, even if that aroma is desirable. Up to now, the basic seasoning is often composed mainly of an enzymatic hydrolyzate of a protein, and more specifically, a hydrolyzate of a vegetable protein by Aspergillus is often used as a raw material. . In addition, for the purpose of increasing the hydrolysis efficiency of the protein and increasing the content of amino acids involved in the taste and the specific low-molecular-weight peptides having a preferable taste, the protein raw material is heated by an extruder treatment prior to the hydrolysis. It is known that good results can be obtained by performing denaturation and puffing treatment (puffing treatment) or by carrying out the hydrolysis reaction in a low-concentration salt environment (reference: Japanese Patent Publication No. 53-37440, Japanese Patent Publication No. 53-37440). Kosho 60
-40824).

However, when the vegetable protein is hydrolyzed by koji mold according to these known methods, the resulting hydrolyzate has (1) soy sauce flavor or brew flavor.
(2) In some cases, there is an offensive odor similar to rotten odor,
(3) The soybean odor remains, (4) browning is easily observed, and other drawbacks are recognized. (5) When the hydrolyzate is dried, the raw material liquid becomes viscous and the equipment is not operated. (6) The dried product has hygroscopicity,
Difficulty such as easy solidification was found.

The disadvantages of the above (1) to (3) are that it is difficult to deodorize the hydrolyzate even if it is treated with an adsorbent such as activated carbon, and it is used as a raw material for a basic seasoning which requires versatility. Can be called a fundamental flaw. The browning substance of (4) is also one of the causes of the offensive odor. Furthermore, the by-product of the browning substance impairs the quality of the food or seasoning to which this hydrolyzate is added. The difficulties (5) and (6) are recognized as serious difficulties in use in view of the present situation that the hydrolyzate is often used in a powder state.

[0006]

As described above, the conventional method has many problems as a method for producing a basic seasoning which requires versatility. To solve these problems, a great deal of technical effort has been devoted to the past. However, no satisfactory solution has been found yet.

The present inventors have solved these problems,
As a result of various studies in order to obtain a method for producing a protein hydrolyzate useful as a raw material for a basic seasoning that requires versatility, the following technical requirements (a) to (f) were found.

(A) In protein hydrolysis using Aspergillus oryzae, generation of soy sauce flavor and brewing flavor is related to sugars present in the hydrolysis reaction system. That is, under a high sugar concentration, generation of soy sauce aroma and brewing aroma is easily recognized.

(B) When the carbohydrate content in the initial raw material mixture is 5 (wt)% or less, the soy sauce aroma and brewing aroma generated due to the sugar present in the hydrolysis reaction system are not so strong. Moreover, even if the hydrolyzate is used as a raw material for the basic seasoning, there is practically no problem.

(C) The occurrence of soy sauce aroma, brewing aroma, or other offensive odor is also related to the concentration of salt existing in the reaction system for carrying out the hydrolysis reaction, and when the salt concentration exceeds 15%, soy sauce aroma, Occurrence of brewing aroma, while salt concentration is 3%
Off-flavours are likely to occur at the following low concentrations.

(D) The protein hydrolysis reaction is carried out in a sodium chloride solution of 15% or less within 300 hours, and until the ratio of formyl nitrogen to total nitrogen of the resulting hydrolyzate reaches 0.5 or more. When it is carried out, non-protein nitrogen compounds, that is, amino acids and low molecular weight peptides having preferable taste are produced appropriately. On the other hand, in a reaction significantly exceeding 300 hours, there is a bitter and astringent peptide by-product, which is presumed to be due to the association of the amino acid once produced and the low molecular weight peptide. In addition, the form for total nitrogen
When the ratio of rutile nitrogen is less than 0.5, the production of amino acids and low molecular weight peptides involved in favorable taste is insufficient. In addition, a bean odor often remains.

[0012] (e) to the original defatted soy materials, water-soluble nitrogen index (N itrogen S olubility I ndex: .. Hereinafter referred to as NSI as its definition to be described later) is suitably not less than 30% . When a defatted soybean material having an NSI of less than 30% is used, the hydrolysis reaction of the protein in the defatted soybean with Aspergillus oryzae is not sufficiently carried out, and therefore, the formation of amino acids and low-molecular peptides involved in the favorable taste is insufficient. Is.

(F) In the extruder treatment, it is suitable that the protein in the defatted soybean after the treatment is expressed as an antigenic titer of 3 or less. When the antigenic titer exceeds 3, the denaturation of the protein is insufficient and the hydrolysis does not proceed, resulting in insufficient production of amino acids and low molecular weight peptides having favorable taste. Also, when the hydrolysis reaction takes a long time,
Contamination by miscellaneous bacteria is likely to occur, which may cause an offensive odor.

[0014]

Means for Solving the Problems Based on the above findings, the present inventors have found that a high-nitrogen seasoning composition containing a high concentration of an amino acid and a low-molecular-weight peptide having favorable taste properties,
That is, the following inventions 1 to 3 are provided as a method for producing a high-nitrogen seasoning composition containing a high concentration of a highly versatile non-protein nitrogen compound, which does not have a particular fragrance and is excellent in quality stability.
Was completed.

That is, the invention 1 heat-denaturates puffed defatted soybeans having an NSI of 30% or more by an extruder treatment so that the defatted soybeans after treatment have an antigenic titer of 3 or less, and then water. After adding water to a content of 30 to 40 (wt)% and then inoculating the koji mold with inoculum of Aspergillus oryzae, it is for less than 300 hours in a saline solution of 15 (wt)% or less and formol to total nitrogen. A method for producing a liquid high-nitrogen seasoning composition, which is characterized by holding until the ratio of volatile nitrogen becomes 0.5 or more.

The invention 2 is a mixture of defatted soybeans having an NSI of 30% or more and 5 (wt)% or less of a carbohydrate raw material with respect to the whole mixture, and the defatted soybeans after treatment have an antigenic titer of 3 After heat-denaturing puffing by an extruder treatment as shown below, the water content was 30-40.
After being hydrolyzed to (%) by weight, and then inoculated with Aspergillus oryzae to make koji, the amount of formol nitrogen to total nitrogen was within 300 hours in a saline solution of 15 (%) by weight or less, and A method for producing a liquid high nitrogen seasoning composition, which is characterized in that the composition is held until it becomes 0.5 or more.

Further, the invention 3 is such that defatted soybeans having an NSI of 30% or more are heat-denatured and puffed by heat treatment by an extruder so that the defatted soybeans after treatment have an antigenic titer of 3 or less. To 30-40% by weight, then inoculated with Aspergillus oryzae to make koji, and then forged in 15% by weight or less of saline solution for less than 300 hours and formol state to total nitrogen. Liquid high-nitrogen seasoning composition obtained by keeping nitrogen ratio to 0.5 or more, or defatted soybean with NSI of 30% or more and carbohydrate material of 5 (wt)% or less with respect to the entire mixture The mixture thus prepared is subjected to heat-denaturing puffing by an extruder treatment so that the defatted soybeans after treatment have an antigenic titer of 3 or less, and then hydrated until the water content becomes 30 to 40 (wt)%. Then the koji starter Obtained by inoculating and malting malt, and then holding it in a saline solution of 15 (wt)% or less within 300 hours and until the ratio of formol nitrogen to total nitrogen becomes 0.5 or more. A method for producing a powdery high-nitrogen seasoning composition, which comprises solid-liquid separating the high-nitrogen seasoning composition and drying the liquid portion.

[0018]

In the method of the present invention, the defatted soybean to be used is one having a large amount of water-soluble protein having an NSI of 30% or more, preferably 50% or more and having a relatively low degree of protein denaturation. Defatted soybeans are obtained after a step of contacting soybeans with an oil / fat extraction solvent, extracting and separating an oil component, and then performing a heat treatment to recover the remaining solvent. If the heat treatment conditions at this time are severe, the protein in the defatted soybean undergoes heterogeneous and excessive dehydration and protein denaturation, and part of it becomes keratin and becomes poorly water-soluble. That is, it changes to defatted soybean with low NSI.

This change is different from the change accompanying the expansion of the tissue of defatted soybean by the subsequent extruder treatment, and inhibits the action of Aspergillus oryzae on the protein contained in defatted soybean. Therefore, the defatted soybeans used have not been subjected to excessive protein denaturation and have an NSI of 30.
% Or more of raw materials must be used.

The NSI is the amount of total nitrogen measured by the Kjeldahl method in the water-shaking extract of the sample at room temperature with respect to the amount of total nitrogen contained in the sample measured by the Kjeldahl method. It is defined as a percentage (%), and its specific measuring method is officially approved (reference: Japan Soy Sauce Research Institute "Soy Sauce Test Method", pages 52-55, published in March 1975).

The defatted soybeans are heat-denatured and puffed (expanded) by an extruder so that the protein contained in the defatted soybeans has an antigenic titer of 3 or less.
As the extruder, either a single-screw extruder or a twin-screw extruder can be used.

The defatted soybean to be subjected to the extruder treatment is
Good results can be obtained if water is added in advance. The amount of water added is about 30 to 60 L per 100 kg of defatted soybeans.

The degree of heat denaturation and puffing may be confirmed by assaying the antigenic titer of the protein in the treated defatted soybean after each treatment, but the extruder to be used and its operation and operating conditions should be determined. It is also possible to specify and obtain the defatted soybean that has been heat-denatured and puffed as desired. For example, in the case of X-150 / 55 [Wenger's product] which is a single-screw extruder equipped with a die having a jet diameter of 6 mm, the temperature in the barrel is 150 ° C, the residence time in the barrel is 45 to 55 seconds, and the pressure in the barrel is 8 to
When treated under the condition of 15 kg / cm ² , treated defatted soybean having an antigenic titer of 3 or less can be constantly obtained.

When the antigenic titer of the protein contained in the defatted soybean after the extruder treatment exceeds 3, a part of the proteinase inhibitor (high molecular peptide) contained in the defatted soybean is contained. It is presumed that it remains undeactivated, and there is a delay in the progress of the hydrolysis reaction of defatted soybeans by koji mold in the subsequent steps.

By the extruder treatment under normal operating conditions, the antigenic titer of the protein contained in defatted soybeans having NSI of 30% or more is reduced to 3 or less, and in many cases to around 0.

For the assay of the antigenic titer of the protein contained in defatted soybean, a passive hemagglutination reaction using diluted calf antiserum was utilized, and the minimum dilution ratio at which agglutination of erythrocytes was observed was 2 or below. A method of displaying with a logarithmic value titer is applied (reference: JP-A-60-153770).

The extruder treatment has the effect of heat-denaturing the protein in the defatted soybeans and sterilizing the defatted soybeans, and at the same time, making the tissue porous and rough, and in the subsequent koji-making process, the koji mold is defatted. It becomes possible to enter the soybean tissue and easily proliferate and grow the mycelium. Therefore, it can be said that the extruder treatment has the effect of smoothly promoting the hydrolysis reaction of the protein by the proteolytic enzyme secreted by Aspergillus oryzae.

The defatted soybean treated with the extruder may be crushed and re-sterilized if necessary.

The extruded defatted soybeans are hydrated until the water content is 30-40% by weight. The water addition at this time is carried out in order to effectively advance the subsequent koji making step. If the water addition ratio is less than 30%, it takes a long time before the inoculated seed koji mold is activated. On the other hand, when the water addition ratio exceeds 40%, the added water reaches an amount that can be absorbed and retained in the extruder-treated defatted soybean, and the generated free water inhibits the growth of Aspergillus oryzae. In addition, the presence of free water also contributes to the contamination by contaminants.

The defatted soybeans that have been hydrated are inoculated with seed koji to make koji. Koji that has been made in advance may be mixed, but in that case, it is desirable to keep the amount of coexisting carbohydrates as small as possible, so it is better to use bean koji rather than rice koji or barley koji.

As the seed koji, commercially available seed koji for soy sauce brewing is used as it is, or a culture of freshly separated seed koji mold, that is, a liquid medium culture or a liquid medium culture in which a solid substance is dispersed is used. May be used. In particular, when obtaining a high-quality seasoning composition product, the Aspergillus oryzae should use strictly aseptic Aspergillus oryzae, and is newly separated by means that guarantees microbiological purity. Selected inoculum is selected. For example, koji mold spores separated from commercially available soy sauce seed koji are subjected to several subcultures on a nutrient solid medium, mixed contaminants are completely removed, and spores produced by the purified isolates are produced using a manipulator. Use isolated and selected strains that have been cultivated and bred. If necessary, spores of a plurality of types of separated and selected strains may be mixed and inoculated.

For the koji making, the conditions and methods conventionally applied to the soy sauce koji making are applied mutatis mutandis.

The treated defatted soybean made from koji is 15% by weight.
It is kept in the following saline solution for less than 300 hours and until the ratio of formyl nitrogen to total nitrogen becomes 0.5 or more. The holding temperature is about 10 to 40 ° C., especially room temperature. If the salt concentration is low or the holding temperature is high, there is a risk of contamination by various bacteria.
May be added in an amount of 0.5 to 5%.

At this time, the concentration of non-protein nitrogen components separated and liberated in saline is 2.0 to 3.0 g / dL.
The concentration is remarkably high as compared with the non-protein nitrogen component contained in ordinary soy sauce.

In the reaction in the salt water of more than 15% by weight, soy sauce flavor and brewing flavor are generated, while the salt concentration is 3%.
If the concentration is lower than 0.1%, there is a problem that an offensive odor is easily generated.

In the reaction significantly exceeding 300 hours, there is a bitter and astringent peptide by-product which is presumed to be due to the association of the amino acid once produced and the low molecular weight peptide. If the ratio of formyl nitrogen to total nitrogen is less than 0.5, the production of amino acids and low molecular weight peptides having favorable taste is insufficient. In addition, a bean odor often remains.

The amount of total nitrogen was determined by pyrolyzing the sample with concentrated sulfuric acid in the presence of a decomposition accelerator, making it alkaline, separating the liberated ammonia by steam distillation, and collecting it in a fixed amount of sulfuric acid. According to the microcalder method by back titration with. The amount of formyl nitrogen is determined by reacting the amino group of an amino acid in a sample with formalin under neutral conditions, and then titrating the hydrogen ion released from the amino group with an alkali by the formol titration method ( References: Japan Soy Sauce Research Institute "Soy Sauce Test Method", pp. 19-20,
52 pages, published in March 1975).

In the method of Invention 2, a mixture obtained by mixing defatted soybeans and 5% by weight or less of a carbohydrate material with respect to the whole mixture is used as an initial raw material, and the following treatment is in accordance with the method of Invention 1. Is done. As a carbohydrate raw material,
Mainly, starch cereals and processed products thereof, especially crushed or crushed wheat.

Mixing the carbohydrate raw materials has the effect of accelerating the hydrolysis reaction. However, when the carbohydrate raw material is mixed in an amount of more than 5 (wt)% with respect to the entire mixture,
As a result of emphasizing soy sauce flavor and brewing flavor generated by the sugar present in the hydrolysis reaction system, it becomes a hindrance when the hydrolyzate is used as a raw material for the basic seasoning.

In the method of the invention 3, the high nitrogen seasoning in the liquid state in which the liquid or the solid obtained by the method of the invention 1 or the method of the invention 2 is dispersed is subjected to solid-liquid separation, and the liquid portion is dried to obtain a powder. Get the state high nitrogen seasoning.

At this time, known solid and liquid separation or drying methods, means and apparatuses therefor can be applied, for example, spray drying is applied.

In the liquid seasoning obtained by the method of the invention 1 or the method of the invention 2, since the carbohydrate is not added to the raw materials or the abundance ratio of the carbohydrate is limited to a low level, the solid liquid It is also possible to keep the sugar content contained in the liquid part after separation at a low level,
Therefore, the drying process can be smoothly performed without increasing the viscosity of the liquid portion. In addition, the powdered high-nitrogen seasoning of the product is a sugar-containing product
Since browning due to a reaction between free amino groups (Maillard reaction) does not occur, and neither moisture absorption nor solidification occurs, the quality can be stably stored for a long period of time.

The above is summarized as follows. That is, according to the method of Invention 1, since the protein in defatted soybean is hydrolyzed by koji mold without adding carbohydrate to the raw material, there is no particular aroma, and the liquid seasoning has high quality stability and versatility. There is an effect that the drug composition can be obtained.

Further, in the method of the invention 2, since the protein in the defatted soybeans is hydrolyzed by the koji mold by limiting the amount of carbohydrates added to the raw material to a certain level or less, there is no specific odor and quality is high. There is an effect that a liquid seasoning composition having high stability and versatility can be obtained.

Further, in the method of the invention 3, the invention 1
By drying the liquid seasoning having good liquidity obtained by the method of 1) or the method of invention 2, there is an effect that it is possible to obtain a powdery seasoning composition having no specific aroma, high quality stability and high versatility.

[0046]

【Example】

(Examples 1 to 5) 100 kg of defatted soybean "Koji-Mame" (product of Toyo Oil Co., Ltd.) with crushed NSI of 60%,
Uniaxial extruder "X-150 / 55" equipped with a die having a 6 mm diameter spout (Wenger product)
, Add 40 L of water, barrel temperature 150 ℃,
Residence time in barrel 45-55 seconds, pressure in barrel 8-15
It was set to be kg / cm ² and continuously heat-denatured, and treated defatted soybeans were discharged to puff (puff).

The obtained puffed defatted soybean is 138k.
It was g. The water content was 28%. After taking 1.22 kg of this and cooling to 30 ° C., koji making was carried out by the following method. I mean, using mist blowing,
The water content of the puffed defatted soybeans was adjusted to 35% by sprinkling 318 ml of warm water at 40 ° C. 1 g of a commercial koji mold for soy sauce brewing "Usmuramurasaki" (Higuchi Matsunosuke Shoten product) was mixed with 1 g of crushed wheat and then sprayed uniformly on sprinkled puffed defatted soybeans. Then, the mixture was kept in the koji lid at 30 ° C. for 45 hours, maintained by a usual method, and then malted. The yield of koji was 1.41 kg.

Koji 1.4 obtained in order to carry out the decomposition reaction
2.4 L of saline having a concentration described in each of the following examples was mixed with 1 kg to obtain 3.94 kg of Moromi. The salt concentration in Moromi at this time was 7.0 to 9.5%. This moromi mash was held at a temperature of 30 ° C. for the time described in each of the following examples, and after hydrolysis, solid-liquid separation was performed by a normal pressing operation, and each filtrate, 2500 ml each.
Got The filtrate was sterilized to obtain a liquid seasoning composition for the product. The saline concentration or the hydrolysis time was set under the following conditions, and the liquid seasoning composition of each example was obtained by the above method. With respect to each of the obtained liquid seasoning compositions, the total nitrogen concentration and the formal nitrogen concentration were measured, and the ratio of the formal nitrogen to the total nitrogen was calculated.

Example 1: Saline concentration 15%, hydrolysis time 300 hours Example 2: Saline concentration 15%, hydrolysis time 300 hours Example 3: Saline concentration 10%, hydrolysis time 300 hours Example 4: Saline concentration 12%, hydrolysis time 170 hours Example 5: Saline concentration 15%, hydrolysis time 170 hours

(Comparative Examples 1 to 5) Under the conditions of the above examples,
Mixing ratio of carbohydrate raw materials, antigen titer of puffed defatted soybeans, saline concentration, hydrolysis time, etc. are set outside the range of the numerical values described in the claims as follows, and according to the method of Example. As a result, a liquid seasoning composition was trial-produced.

Numerical values set outside the scope of claims: Comparative example 1: Mixing ratio of carbohydrate raw material; defatted soybean and equal amount of wheat (50% based on the total mixture) Comparative example 2: Carbohydrate raw material Mixing ratio: 10 to defatted soybean
% Wheat (9% based on the whole mixture) Comparative Example 3: Antigen titer of puffed defatted soybean: 4 Comparative Example 4: Hydrolysis time: 480 hours Comparative Example 5: Saline concentration: 18%

(Spray Drying Test) A nozzle type spray dryer (manufactured by Okawara Seisakusho Co., Ltd.) was used to prepare hot air for each of the 10 liquid seasoning compositions prepared in each of the above Examples or Comparative Examples. Temperature 200 ℃, outlet product temperature 10
Spray drying was performed under the treatment condition of 5 ° C.

(Evaluation of Prototype) Ten kinds of liquid seasoning compositions immediately after the filtration treatments and ten kinds of powder seasoning compositions immediately after spray drying, which were made by trial in each of the above Examples or Comparative Examples, and 20 kinds in total, It was subjected to a sensory test by visual inspection, smell and taste. Further, the liquid seasoning composition and the powder seasoning composition in each Example or Comparative Example were individually sealed and stored in the same place at room temperature in the dark for 3 months. At the 3rd month, the change in their condition was subjected to a sensory test by visual inspection, olfaction and taste to evaluate the superiority or inferiority of their storage stability. In addition, the superiority or inferiority of the powdering property was evaluated by visual inspection of the powdery state of the powder seasoning composition immediately after spray drying and touch when touched with a fingertip. The sensory test panel was 5 persons, and the evaluation grade was 3 grades of favorable (◯), very preferable (⊚), and somewhat inferior (Δ).

Table 1 shows the specific conditions in the example, the liquid nitrogen-containing seasoning composition and the spray-dried powder seasoning composition prepared in each Example or Comparative Example, the formaldehyde nitrogen to the total nitrogen. And the evaluation results [sensory evaluation (aroma, taste) of the product immediately after trial production, superiority or inferiority of storage stability at 3 months, superiority or inferiority of powdery seasoning composition immediately after spray drying] are collectively shown. .

[0055]

[Table 1]

As shown in Table 1, the liquid seasoning composition and the powder prepared by making various trials by setting various conditions within the range of the numerical values described in the claims, as to the result of the sensory test, the storage stability and the powdering property. In the seasoning composition (Examples 1 to 5),
Higher scores were obtained than those of the liquid seasoning compositions and the powder seasoning compositions (Comparative Examples 1 to 5) which were experimentally produced by setting conditions outside the numerical ranges described in the claims.

[0057]

As described above, in any of the methods of the invention 1, the invention 2 and the invention 3, a liquid seasoning composition having no particular fragrance and having high quality stability and versatility is obtained. There is an effect that can be said.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Satoshi Okamura 7-41 Daikokucho, Tsurumi-ku, Yokohama-shi, Kanagawa Ajinomoto Co., Inc. Yokohama Plant

Claims (3)

[Claims] 1. Water content after defatted soybeans having a water-soluble nitrogen index of 30% or more is heat-denatured and puffed by an extruder treatment so that the defatted soybeans after treatment have an antigenic titer of 3 or less. To 30-40% by weight, then inoculate with Aspergillus oryzae to make koji, and then add 15 (weight)
% Of saline solution for 300 hours or less and until the ratio of formal nitrogen to total nitrogen becomes 0.5 or more, a method for producing a liquid high nitrogen seasoning composition. 2. A mixture of defatted soybeans having a water-soluble nitrogen index of 30% or more and 5 (wt)% or less of a carbohydrate raw material with respect to the whole mixture is treated, and the defatted soybeans have an antigenic titer of 3 After heat-denaturing puffing by an extruder treatment as shown below, water was added until the water content became 30 to 40 (wt)%, then inoculated with Aspergillus oryzae to make koji, and then 15 (wt) % Of saline solution for 300 hours or less and until the ratio of formal nitrogen to total nitrogen becomes 0.5 or more, a method for producing a liquid high nitrogen seasoning composition. 3. The water content of defatted soybeans having a water-soluble nitrogen index of 30% or more is heat-denatured and puffed by an extruder so that the defatted soybeans after treatment have an antigenic titer of 3 or less. To 30-40% by weight, then inoculate with Aspergillus oryzae to make koji, and then add 15 (weight)
% High-nitrogen seasoning composition or water-soluble nitrogen index obtained by holding in saline for up to 300 hours until the ratio of formal nitrogen to total nitrogen becomes 0.5 or more. Is defatted soybeans of 30% or more and a mixture of 5 (wt)% or less of a carbohydrate raw material with respect to the whole mixture is subjected to an extruder treatment so that the defatted soybeans after treatment have an antigenic titer of 3 or less. After heat-denaturing puffing, water is added until the water content becomes 30 to 40% by weight, and then seed koji mold is inoculated to make koji.
Within (weight)% saline solution within 300 hours,
And, the liquid high nitrogen seasoning composition obtained by holding the ratio of formol nitrogen to 0.5 or more with respect to total nitrogen is solid-liquid separated, and then the liquid portion is dried. Of producing a pharmaceutical composition.