| 摘要 |
PCT No. PCT/DE86/00477 Sec. 371 Date Jul. 22, 1987 Sec. 102(e) Date Jul. 22, 1987 PCT Filed Nov. 22, 1986 PCT Pub. No. WO87/03174 PCT Pub. Date Jun. 4, 1987.A dietetic food seasoning is claimed, characterized in that, for its production, vegetable proteins are hydrolyzed with 2 to 7.5 times the amount by weight of 15-30% by weight aqueous hydrochloric acid and/or phosphoric acid at 100 DEG C. to 120 DEG C., the hydrolyzate is optionally treated with active carbon, neutralized with 30-60% by weight aqueous potassium hydroxide solution until a pH value of 4-6.8 has been reached, the resultant mixture is optionally concentrated to a volume of 1.2 to 2.8 liters per kilogram of vegetable protein used, and filtered, after allowing to stand for at least two hours at 10 DEG C. to 30 DEG C.
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