PURPOSE: To obtain a safe and inexpensive quality improving agent containing a partially decomposed product of grain protein having a specific weight-average molecular weight, capable of effectively preventing degeneration change in quality, color change, precipitation, etc., of a liquid seasoning such as soy sauce by adding to the liquid seasoning.
CONSTITUTION: A quality improving agent for a liquid seasoning consisting of partially decomposed product (preferably obtained by subjecting the grain protein to decomposition treatment with an alkali and then subjecting the treated product with an acid, enzyme, reducing agent or oxidant) of grain protein (preferably wheat gluten) is added to the liquid seasoning, preferably at an amount of 0.002W0.1wt.% to carry out quality improvement of the liquid seasoning.
HANNO KENJI
KATAYAMA SAKAE
