Title:
【発明の名称】食品素材及びその製造方法
Document Type and Number:
Japanese Patent JP2749073
Kind Code:
B2
Abstract:
PURPOSE:To obtain a food raw material having smooth palatability and excellent emulsifiability and free from rough taste such as bitter taste and astringent taste and disagreeable smell such as soybean smell by treating soya milk or soya milk raw material with a lab-enzyme produced by a lab-enzyme-producing micro-organism belonging to genus Aspergillus, etc. CONSTITUTION:The objective food raw material suitable as a substitute for food emulsifier, oil and fat, etc., is produced by treating soya milk or a soya milk raw material with a lab-enzyme having low protease activity and high lab-enzyme activity against protease activity and produced by the culture of microorganism belonging to genus Aspergillus, genus Mucor or genus Rhizopus and capable of producing the lab-enzyme.
Inventors:
AKANO HIROFUMI
SATO TAKESHI
OKUMURA HAJIME
KAWAMURA KICHA
SATO TAKESHI
OKUMURA HAJIME
KAWAMURA KICHA
Application Number:
JP20828788A
Publication Date:
May 13, 1998
Filing Date:
August 24, 1988
Export Citation:
Assignee:
NAKANO SUTEN KK
International Classes:
A23C20/02; A23C9/13; A23C11/10; A23C19/09; A23G9/32; A23G9/44; A23G9/52; A23L7/109; A23L9/10; A23L11/00; A23L11/20; A23L13/00; A23L17/00; A23L21/10; A23L23/00; A23L27/60; A23L35/00; (IPC1-7): A23L1/20; A23C9/13; A23C19/09; A23C20/02; A23G9/02; A23L1/06; A23L1/16; A23L1/187; A23L1/20; A23L1/202; A23L1/24; A23L1/31; A23L1/325; A23L1/39; A23L1/48
Domestic Patent References:
| JPS5418357A | ||||
| JPS5911194A | ||||
| JPS61216646A | ||||
| JP46016141A | ||||
| JPS62232340A | ||||
| JPS5082251A |
Attorney, Agent or Firm:
Yusuke Hiraki (1 person outside)