| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a taste improving material for reducing bad tastes such as bitterness, harsh taste, etc., contained in a beverage and to provide a method for producing the same. <P>SOLUTION: Egg white is enzymatically hydrolyzed to give a peptide as an effective taste-improving component, which is added to a beverage. Preferably the molecular weight distribution of the peptide is ≥70 mass% of a part having 200-20,000 molecular weight. Any one of papain, ficin, bromelain and protease derived from Aspergillus oryjae is used as the hydrolase and the peptide having the objective molecular weight distribution is obtained by controlling an enzyme concentration and a hydrolysis time. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
