Title:
PRODUCTION OF TASTING PROTEIN HYDROLYZATE
Document Type and Number:
Japanese Patent JP3183088
Kind Code:
B2
Abstract:
PURPOSE: To obtain a tasting protein hydrolyzate excellent in tasting properties without forming toxic substances by hydrolyzing a protein raw material under specific conditions, then adding a yeast, etc., and aging the resultant mixture.
CONSTITUTION: A proteinaceous material is hydrolyzed under acidic conditions with a protease and then a yeast and/or SAKE (Japanese rice wine) lees are then added to age the resultant mixture. The action of a protease having exoprotease activities at pH ≤4 is required and a seasoning good in tasting properties without bitterness and malodor can be obtained without requiring a long period of days.
Inventors:
Yoshimi Akasaka
Minoru Kimoto
Minoru Kimoto
Application Number:
JP7197495A
Publication Date:
July 03, 2001
Filing Date:
March 29, 1995
Export Citation:
Assignee:
FUJI OIL CO.,LTD.
International Classes:
A23J3/16; A23J3/34; A23L27/24; (IPC1-7): A23J3/34; A23L1/23
Domestic Patent References:
| JP25829A | ||||
| JP6283850A |