Abstract
We designed a simple process to make fermented seasonings using de-oiled peanuts as the main ingredient which does not require the production of peanut Koji.
First, de-oiled peanuts and Soy-Koji were mixed at a ratio of 1 to 1 and 3 to 1 and NaCl solution was then added.
Then, protease or wheat powder was added to the above mixtures and these six mixtures were fermented.
During a 105 day period, T. N, alcohol, glutamic acid etc.were analyzed.The seasonings derived from the fermentations have different characteristics based on the original ingredients, but all eight seasonings have a common light flavor which appears to originate from the peanuts.Also, the color of the flavorings is lighter than soy sauce.
