JPS5696679A - Preparation of seasoning solution - Google Patents
Preparation of seasoning solutionInfo
- 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
Links
Landscapes
- 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
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)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5167757A (en) * | 1974-12-11 | 1976-06-11 | Ajinomoto Kk | Chomiekino seizoho |
-
1979
- 1979-12-29 JP JP17184979A patent/JPS5696679A/en active Granted
Patent Citations (1)
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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