Seasoning prodn. from protein-rich plant raw material - by addn. of protease(s) to finely distributed substrate in water and hydrolysis to specific amino-nitrogen-total nitrogen ratio, useful as foodstuff

摘要

Prodn. of enzymatic seasoning or seasoning from plant raw material where the substrate is finely distributed in water is hydrolysed by (i) proteases to an amino-nitrogen/total nitrogen ratio of 0.5 or above. Pref., (ii) peptidases; (iii) glutaminases; (iv) maceration enzymes, i.e. cellulases, pectinases, or amylases are also added either at once or gradually by first adding (i)+(ii)+(iv) and then (iii), or (i)+(ii) and then (iii)+(iv). Pref., the hydrolysis of protein rich raw material e.g. soya flour, soya coarse meal or wheat gluten is at a pH above 7. USE/ADVANTAGE - A seasoning for foodstuff is provided with an amino-nitrogen/total nitrogen ratio of at least 0.5 which has a high content of dry substance and glutamic acid without a bitter taste.