JPS5696679A - Preparation of seasoning solution - Google Patents

Preparation of seasoning solution

Info

Publication number
JPS5696679A
JPS5696679A JP17184979A JP17184979A JPS5696679A JP S5696679 A JPS5696679 A JP S5696679A JP 17184979 A JP17184979 A JP 17184979A JP 17184979 A JP17184979 A JP 17184979A JP S5696679 A JPS5696679 A JP S5696679A
Authority
JP
Japan
Prior art keywords
raw material
protein
solution
seasoning solution
glutaminase
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP17184979A
Other languages
Japanese (ja)
Other versions
JPS5748946B2 (en
Inventor
Tsutomu Yokoyama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Higeta Shoyu Co Ltd
Original Assignee
Higeta Shoyu Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Higeta Shoyu Co Ltd filed Critical Higeta Shoyu Co Ltd
Priority to JP17184979A priority Critical patent/JPS5696679A/en
Publication of JPS5696679A publication Critical patent/JPS5696679A/en
Publication of JPS5748946B2 publication Critical patent/JPS5748946B2/ja
Granted legal-status Critical Current

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  • Seasonings (AREA)

Abstract

PURPOSE: To obtain a seasoning solution having high N utilization, glutamic acid containing properties, antiseptic properties, etc., by reacting raw material for protein with protease at high temperature, followed by reacting the raw material with peptidase or glutaminase at low temperature.
CONSTITUTION: A raw material for protein, e.g., defatted soybean, etc. is boiled so that the protein is denaturated and sterilized. The raw material is reacted at 50W55°C for 3W12hr with a protease solution previously filtered sterilely. After this first step decomposition, the raw material is reacted with a sterile solution of peptidase or glutaminase or their mixture at 35W45°C for 10W40hr. Consequently, there is almost no pyroglutamic acid formation from glutamine in the first step, the formation of pyroglutamic acid can be also prevented in the second step, the yield of glutamic mic acid is improved, no putrid smell, etc. occurs, the use of hydrolyzate by enzyme is spread because of no use of antiseptic, and an improved seasoning solution can be prepared advantageously.
COPYRIGHT: (C)1981,JPO&Japio
JP17184979A 1979-12-29 1979-12-29 Preparation of seasoning solution Granted JPS5696679A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP17184979A JPS5696679A (en) 1979-12-29 1979-12-29 Preparation of seasoning solution

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP17184979A JPS5696679A (en) 1979-12-29 1979-12-29 Preparation of seasoning solution

Publications (2)

Publication Number Publication Date
JPS5696679A true JPS5696679A (en) 1981-08-04
JPS5748946B2 JPS5748946B2 (en) 1982-10-19

Family

ID=15930905

Family Applications (1)

Application Number Title Priority Date Filing Date
JP17184979A Granted JPS5696679A (en) 1979-12-29 1979-12-29 Preparation of seasoning solution

Country Status (1)

Country Link
JP (1) JPS5696679A (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5167757A (en) * 1974-12-11 1976-06-11 Ajinomoto Kk Chomiekino seizoho

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5167757A (en) * 1974-12-11 1976-06-11 Ajinomoto Kk Chomiekino seizoho

Also Published As

Publication number Publication date
JPS5748946B2 (en) 1982-10-19

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