Seasoning materials through upcycling of marine residues
水産加工副産物と小麦たん白を酵素分解し、ガンマグルタミルペプチド（kokumiペプチド）を含有させた新規だし原料です。うま味の厚み・後味の持続・コクを増強し、既存のエキスやだし素材の味を底上げします。
A novel dashi raw material containing gamma-glutamyl peptides (kokumi peptides), created by enzymatically hydrolyzing seafood processing byproducts and wheat protein. It enhances umami depth, lingering aftertaste, and richness (kokumi), boosting the flavor profile of existing extracts and dashi ingredients.