| 摘要 |
PURPOSE:To obtain the subject substance capable of utilizing for extract or seasoning, etc., with efficient conversion by adjusting water content and pH of raw material protein to a specific range and treating at a high temperature and high pressure. CONSTITUTION:Animal protein and vegetable protein may be used as the raw material protein and especially bleached water of fish meat or animal meat, or bloody muscle of fish meat, etc., is used. In each case, >=50% water content is preferable and pH is adjusted to <=5.0. Next, the raw material is kept at 130-250 deg.C for normally 5-60min under at least saturated vapor pressure at the keeping temperature to convert the raw material to a low-molecular weight substance. The above-mentioned conditions are suitably combined according to the raw material protein, thus an optimum condition is selected to increase the efficiency. Good efficiency of converting to a low-molecular weight substance is obtained in a case of previously pressurizing to saturated vapor pressure and thereafter heating, while both of a continuous method and a batching method may be used. |
