| 摘要 |
PROBLEM TO BE SOLVED: To obtain a protein hydrolysate without bitter taste which is useful as a flavor without requiring masking although the source material is subjected to liquefaction to a high degree and to hydrolysis for a long time, by using a smoked protein-contg. animal product. SOLUTION: A smoked protein-contg. animal product (preferably a smoked pig skin which is partly degreased) is hydrolyzed by using a protease. As for the protease, a neutral or alkali protease having an endopeptidase effect such as pescalase and alkalase is preferably used. The smoked pig skin is preferably puffed in a microwave oven to be thermally fractured before the enzyme treatment. After the hydrolysis, the hydrolysate is heated to deactivate the enzyme, and then fats and residual precipitates are removed. Then the hydrolysate is subjected to centrifugal separation to obtain a clean liquid, which is then spray dried. |
