| 摘要 |
PROBLEM TO BE SOLVED: To produce a nearly tasteless and odorless low-molecular weight casein hydrolyzate, excellent in digestibility and abosrbability, having a low content of free amino acids and 100 amino acid score, transparent in a solution state and having characteristics excellent in the so-called preservation stability without causing the turbidity, precipitation, browning, etc., even by preservation for a long period in the solution state and to provide a method for producing the casein hydrolyzate. SOLUTION: A casein is brought into contact with an adsorbent resin to adsorb and remove taste and odor. The resultant resin-treated casein is then hydrolyzed with a proteolytic enzyme and insoluble substances are then separated by filtration. The prepared filtrate is further brought into contact with an adsorbent resin to adsorb and remove a bitter peptide and a turbid factor, etc. Thereby, a tasteless and odorless hydrolyzate is obtained. The resultant hydrolyzate preferably has >=75 wt.% ratio of a fraction having <=1,000 Da molecular weight in <1 wt.% ratio of a fraction having >=3,500 Da molecular weight. |
