| 摘要 |
PURPOSE:To produce a liquid seasoning by making an endo-type protease and an immobilized exo-type protease act on a hot-water extraction residue of flakes of dried bonito. CONSTITUTION:In this method for producing a liquid seasoning, water is added to a hot-water extraction residue of flakes of dried bonito and an endo-type protease is allowed to act thereon under a neutral condition according to the batch method in the first stage so as to solubilize the protein. Since the resultant decomposed protein solution is remarkable in bitterness and poor in delicious taste, the solution can not be used as a seasoning without modification. In this invented method, therefore, the decomposed protein solution is characteristically allowed to pass through a column packed with an immobilized exo-type protease after adjusting the pH to 2.5 to 3.5 so as to decompose bitter components and increase delicious components during passing through the column in the second stage. |
