Ajinomoto Co., Ltd.

Emi Miyazaki

Chiaki Nosaka

Eri Hoshikawa

Makoto Tanabe

A fond de veau is produced by boiling baked meats for extraction independently, separating a boiled extract therefrom, and reacting a protease with at least a residue of the meats to produce a protein decomposition solution, and then using said protein decomposition solution and said boiled extract separated from the baked meats boiled; or a protein hydrolytic solution obtained by reacting a protease on baked meats without boiling, with a boiled extract of fried vegetables. There is provided a process for easily producing a fond de veau in an industrial manner that has a quality equivalent to a fond de veau produced by a professional culinarian in a high yield.

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Kawasaki, Japan

Emi Miyazaki