PURPOSE: To provide the subject food having excellent flavor by culturing Penicillium.caseicolum, extracting the resultant culture with a phosphoric acid buffer solution, then salting out the extract solution with an ammonium sulfate solution and fermenting a raw material milk with the obtained enzyme.
CONSTITUTION: Penicillium.caseicolum is cultured in a wheat bran culture medium, etc., and the resultant culture is then extracted with a phosphoric acid buffer solution, etc. The obtained extract solution is subsequently salted out with 30-90% saturated ammonium sulfate solution to afford an enzymic mixture purified to an extent usable as a milk-clotting enzyme. The resultant enzymic mixture is then used to ferment a raw material milk and provide the objective fermented food, capable of hydrolyzing both αs1-casein and β-casein with ≥30% water-soluble nitrogen content based on the total nitrogen, ≥100mg/100g free glutamic acid content and ≥150mg/100g free isoleucine content.
FUKUYA YOKO