| 摘要 |
PURPOSE:To obtain a method for improving the taste of a peanut in which the texture and tastiness of the peanut are promoted and a mild and fresh taste is imparted to the peanut. CONSTITUTION:The objective method for improving the taste of a peanut is to treat a raw peanut in the presence of cellulase alone or an enzyme composed of the cellulase and a protease added thereto, then subject the treated peanut to freezing treatment, damage the cell wall and the cell membrane in the raw peanut and further heat-treat the peanut. |
