abstract |
PROBLEM TO BE SOLVED: To provide a method for producing a protein hydrolyzate which has a strong taste, but has very little or no bitterness, and can be suitably used as a seasoning or for improving the quality of food. Offer. SOLUTION: The protein is partially hydrolyzed with a proteinase or an acid, and further reduced in molecular weight with a carboxypeptidase capable of reducing or eliminating bitterness of the partial hydrolyzate and simultaneously releasing proline and hydroxyproline. A method for producing a protein hydrolyzate. |