| 摘要 |
PURPOSE:To obtain a tasty substance containing a low-molecular peptide as a main component and having extremely excellent seasoning property, by decomposing proteins of a meat raw material by synergistic activity of autodigestion enzyme in the raw material and proteinase added to the raw material. CONSTITUTION:A meat raw material such as meat of fish, shellfish, poultry or animal, etc., is finely crushed and subjected to protein decomposition reaction caused by autodigestion enzyme existing in the meat. When the autodigestion reaction rate reaches its peak, a proteinase is added to the reaction system to effect the protein decomposition reaction by the added proteinase and the above autodigestion enzyme. After the reaction, both enzymes are inactivated and the product is purified and concentrated to obtain a concentrated liquid. If necessary, the concentrated liquid is added with an amino acid and a reaction liquid produced by the autodigestion enzyme and the enzyme is inactivated. As an alternative method, the above concentrated liquid is added and reacted with an amino acid under agitation without lowering the liquid temperature. |
