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Title:
LACTIC ACID FERMENTED FOOD, PRODUCTION THEREOF AND MILK-CLOTTING ENZYME
Document Type and Number:
Japanese Patent JPH0272826
Kind Code:
A
Abstract:

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.


Inventors:
MATSUOKA HIROATSU
FUKUYA YOKO
Application Number:
JP22450088A
Publication Date:
March 13, 1990
Filing Date:
September 09, 1988
Export Citation:
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Assignee:
YAKULT HONSHA KK
International Classes:
A23C19/032; A23C9/12; C12N9/58; C12R1/80; (IPC1-7): A23C9/12; A23C19/032; C12N9/58
Attorney, Agent or Firm:
Isao Itai