| abstract |
A method for producing protein hydrolysate, and protein hydrolysate. It provides residual bone after taking meat (especially, chicken meat, the waste chicken or chicken bone) with enzymes. It utilizes nitrogen at an elevated ratio compared with the existing low nitrogen utilization level. In decomposing protein in chicken meat, waste chicken or chicken bone, meat protein alone is decomposed, by using an autolytic enzyme or an enzyme preparation containing an autolytic enzyme with a peptidase. In the case of using chicken meat as the raw material, it contains trace meat components (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 0.5% by mass or less based on the protein. In the case of using waste chicken or chicken bone as the raw material, it contains trace meat components (taurin, anserine, carnosine, creatine, etc.). The content of Hyp (oxyproline) is controlled to 1.0% by mass or less based on the protein. |