PURPOSE: A producing method of vegetable protein hydrolysate having excellent savory taste is provided to mix vegetable protein with culture fluid of aspergillus oryzae without the contamination by other microorganisms. CONSTITUTION: A producing method of vegetable protein hydrolysate comprises the following steps: grinding aspergillus oryzae into 0.5-3mm； culturing aspergillus in culture fluid； preparing a dispersed solution of vegetable protein； injecting the aspergillus oryzae into the dispersed solution of the vegetable protein for fermenting the vegetable protein； and refining the fermented vegetable protein, and pulverizing to obtain powder. The culture fluid contains 5-20g/L of organic nitrogen source, 5-20g/L of sterilized glucose, 5-20g/L of enzyme extract, 1-10g/L of potassium phosphate, and 0.1-2g/L of magnesium sulfate. The vegetable protein is soybean protein, bean protein, corn protein, or rice protein having the average particle size of 10-100 micrometers.본 발명은 고 프로테아제 및 글루타미나아제 활성을 가진 균주를 선정하여 식물성 단백질을 잡균의 오염 없이 아스퍼질러스 오리제(Aspergillusoryzae)의 액상 배양액과 혼합하여 가수분해 공정을 실시함으로써 감칠맛이 우수한 식물성 단백질의 가수분해물을 제조하고자 한다.
