| abstract |
The present invention relates to a method for producing a natural kokumi seasoning material, and more specifically, produced by a two-stage fermentation process including fungal fermentation as a first fermentation process and bacterial fermentation as a second fermentation process. A method for producing a natural kokumi seasoning material using an inosine-5'-monophosphate (IMP) fermentation solution or a glutamic acid fermentation solution, and a natural kokumi taste produced by the above method The present invention relates to a seasoning material and a food composition containing the natural rich taste seasoning material. The natural kokumi seasoning material produced by the method of the present invention is produced using natural raw materials, so there is no harm to the human body, it can be used safely and when added to food, it gives a rich and deep taste. Can be improved. [Selection] FIG. |