The method for producing a powder seasoning according to the present invention comprises hydrolyzing a protein raw material in a liquid koji cultured in a medium containing wheat bran ground to a size passing through a sieve having an opening of 0.3 mm, and the solid content after hydrolysis This is characterized by spray-drying without removing. According to the method for producing a powder seasoning of the present invention, it is possible to perform spray drying as it is without requiring a step of removing solids such as pressing and filtration after hydrolysis, and a conventionally known protein hydrolyzed seasoning. A powder seasoning having a higher stability during storage than a powder seasoning obtained from the liquid can be obtained.本発明の粉末調味料の製造方法は、目開き０．３ｍｍのふるいを通過する大きさに粉砕した小麦ふすまを含有する培地で培養した液体麹で蛋白質原料を加水分解し、加水分解後に固形分を除去することなく、これを噴霧乾燥することを特徴とする。本発明の粉末調味料の製造方法によれば、加水分解後に圧搾や濾過などの固形分を除去する工程を必要とせず、そのまま噴霧乾燥が可能で、しかも、従来知られている蛋白質加水分解調味液から得られる粉末調味料よりも保存中の安定性が高い粉末調味料を得ることができる。
