1. A method of preparing a hydrolyzate from an edible solid substrate, comprising preparing a fermented koji from a material containing protein and carbohydrate； mixing the fermented koji with an edible solid substrate to form a mixture, and hydrolyzing the mixture in a medium with a salt content of less than 2 wt.% with respect to the weight of the mixture of edible solid substrate and a fermented koji. ! 2. A method of preparing a hydrolyzate from an edible solid substrate, comprising preparing a fermented koji from an edible solid substrate with or without carbohydrate, and hydrolyzing a fermented koji prepared from an edible solid substrate in an environment with a salt content of less than 2 wt.% With respect to the weight of the fermented koji . ! 3. A method of preparing a hydrolyzate from an edible solid substrate according to claim 1 or 2, in which the hydrolysis is carried out in the absence of salt. ! 4. The method of preparing a hydrolyzate from an edible solid substrate according to claim 1 or 2, which provides optimal conditions for the activity of enzymes during the hydrolysis step by the absence of salt or a salt content of less than 2 wt.% With respect to the weight of the mixture of edible solid substrate and fermented koji prepared from a material containing protein, in accordance with claim 1, or a mass of fermented koji prepared from an edible solid substrate, in accordance with claim 2. ! 5. A method of preparing a hydrolyzate from an edible solid substrate according to claim 1, in which a fermented koji is prepared by inoculating a material containing protein, including any component or combination of wheat gluten, rice gluten, corn gluten1. Способ приготовления гидролизата из съедобного твердого субстрата, включающий приготовление ферментированной коджи из материала, содержащего белок, и углевода； смешивание ферментированной коджи со съедобным твердым субстратом до образования смеси, и гидролиз смеси в среде с содержанием соли менее 2 мас.% п
