| 摘要 |
A dietetic spice is claimed, characterized by the fact that for its production vegetable proteins are hydrolyzed with 2 to 7,5 times their weight of a 15 to 30 % by weight aqueous hydrochloric and/or phosphoric acid. The hydrolyzate is preferably treated with activated carbon, neutralized with 30 to 60 % by weight aqueous caustic potash solution until a pH value between 4 and 6,8 is attained; the mixture obtained is reduced by boiling if need be to a volume between 1,2 and 2,8 liters per kilo of vegetable protein used and filtered after at least two hours holding at a temperature between 10<o>C and 30<o>C. |
