PREVENTION OF BROWNING OF AMINO ACID

Title:

PREVENTION OF BROWNING OF AMINO ACID

Document Type and Number:

Japanese Patent JP2000014394

Kind Code:

A

Abstract:

To provide a method for preventing the browning of an amino acid collected by hydrolyzing a vegetable protein raw material with an enzyme.

In obtaining an amino acid by hydrolyzing a vegetable protein raw material containing a glucide by using a cultured product of filamentous fungus in a liquid reaction system, the vegetable protein raw material is mixed with the filamentous fungus, reacted at ≥15°C and ≤39°C while initially carrying out ventilation and stirring, then ventilation is stopped and the reaction is completed in a temperature range of ≥40°C and ≤60°C.

More Like This:

JPH05227880	FERMENTED FOOD
JPH11313693	MANUFACTURE OF ENZYMATIC HYDROLYZED AMINO ACID
JPH0530940	PRODUCTION OF FERMENTED SEASONING COMPRISING RICE FLOUR AND SAKE LEES AS MAIN RAW MATERIAL

Inventors:

NAKAMURA MICHINOBU
SEKI MITSUYOSHI
NAWATA MIYOKO
NAKAZAWA EIJI
OKAMURA HIDEKI

Application Number:

JP12387999A

Publication Date:

January 18, 2000

Filing Date:

April 30, 1999

Export Citation:

Click for automatic bibliography generation Help

Assignee:

AJINOMOTO KK

International Classes:

A23L27/24; C12P13/04; C12R1/645; (IPC1-7): C12P13/04

Attorney, Agent or Firm:

Masatoshi Sato (1 person outside)

Previous Patent: PRODUCTION OF CAPSAICIN ANALOG

Next Patent: DERIVATIVE OF SACCHARIDES AND ITS PRODUCTION