| 摘要 |
PURPOSE:To prepare the subject edible paper from the process wastes of a vegetable food by hydrolyzing proteins and lipids in the process wastes of a vegetable food with protease and lipase having a specific action value pH range, recovering the vegetable fibers and subsequently making paper of the vegetable fibers. CONSTITUTION:When the process wastes of a vegetable food (e.g. sake lees) are hydrolyzed with a protease and a lipase to take out vegetable fibers, a protease and a lipase both having an optimal action value pH range of 3-6 are employed within the optimal action value pH range in the presence of lactic acid-sodium lactate or monopotassium phosphate-dipotassium phosphate as a buffer agent and the vegetable fibers are taken out, followed by making paper therefrom by a conventional method to provide the objective dissolvable edible paper. |
