| 摘要 |
PURPOSE:To prepare a viper extract free from undesirable odor of the raw material, containing completely decomposed proteins, having very agreeable taste, and useful as ''habu'' wine (habu, or Trimeresusus flavovirides, is a poisonous snake common in the Ryukyu islands, Japan), ''habu'' nutrients, cobra seasonings, ''habu'' soup, etc., by treating a treated raw vaper with proteinase in an aqueous medium. CONSTITUTION:A treated raw viper is treated with a proteinase (e.g. commercial name; Prozyme, Molsin, etc.) in an aqueous medium to obtain the objective viper extract. The treated viper is, e.g. viper powder obtained by cutting a viper to small pieces and pulverizing after drying, or sliced viper obtained by immersing a living viper in alcohol and after the death, skinning and slicing the body. Generally, ethyl alcohol and salt are added to the aqueous medium to prevent the putrefaction. The reaction temperature is 30-40 deg.C. |
