| abstract |
(57) [Summary] [Object] To provide a seasoning having a high taste by decomposing the pyroglutamyl peptide present in a protein hydrolyzate having a low taste. [Structure] A feature of the present invention is to cause pyroglutamyl aminopeptidase and / or 5-oxoprolinase to act on a protein hydrolyzate prepared by a koji mold culture to hydrolyze the pyroglutamyl peptide. As a result, a large amount of glutamic acid, which has an important influence on taste, can be released, and a seasoning having an unprecedented excellent taste can be obtained. |