PROCESS FOR PRODUCING PROTEIN HYDROLYZATE

摘要

The present invention relates to a method which can prevent browning of hydrolyzed protein obtained by enzymatic hydrolysis of a vegetable protein material. A vegetable protein material containing saccharides is mixed with the fungal culture and is subjected to enzymatic hydrolysis in a liquid reaction system. The reaction is conducted first at a temperature ranging from 15 DEG C to 39 DEG C with aeration and agitation, and then, after stopping the aeration, the reaction is conducted and completed at a temperature ranging from 40 DEG C to 60 DEG C.