| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for preventing the browning of an amino acid collected by hydrolyzing a vegetable protein raw material with an enzyme. SOLUTION: 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 deg.C and <=39 deg.C while initially carrying out ventilation and stirring, then ventilation is stopped and the reaction is completed in a temperature range of >=40 deg.C and <=60 deg.C. |
