| 摘要 |
PURPOSE: To produce the flavoring agent having no bitter taste, etc., by preparing an aqueous suspension of a material rich in protein, hydrolyzing the protein at a prescribed pH with a protease to solubilize the protein, subjecting the resulting suspension to heat treatment and ripening the treated suspension with a malted rice enzyme. CONSTITUTION: In this production, an aqueous suspension of a material which is rich in protein and selected from defatted soybeans, powdery peanuts, corn gluten, when protein, etc., is prepared so that the dry matter content of the suspension is about 10 to 40%. Then, this suspension is hydrolyzed at a pH of 6 to 11 with a protease to solubilize the protein and subsequently, the hydrolyzed suspension is subjected to heat treatment at a pH of 4.6 to 6.5. Thereafter, the treated suspension is cooled and malted rice is added to the cooled suspension in an amount to provide a 2 to 50wt.% concn. of the melted rice in the resulting suspension based on the dry matter content of this suspension, and also, salt is added to this suspension in an amount to provide a 10 to 17wt.% salt content of the resulting suspension. Then, the suspension thus obtained is subjected to ripening at 20 to 40 deg.C for 2 to 20 days with the malted rice enzyme to produce the objective flavoring agent. |
