JP2014100138A - 蛋白質含有食品の製造方法及び蛋白質含有食品改質用の酵素製剤 - Google Patents
蛋白質含有食品の製造方法及び蛋白質含有食品改質用の酵素製剤 Download PDFInfo
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Abstract
【解決手段】蛋白質を含有する食品原料にグルコースオキシダーゼの添加量が食品原料1g当たり0.001〜5Uであり、酸化カルシウムの添加量が食品原料1g当たり0.00003g〜0.01gであり、重曹の添加量が食品原料1gあたり0.0003g〜0.1gである蛋白質含有食品の製造方法。更に、グルコースの添加量が食品原料1gあたり0.00001g〜1gである蛋白質含有食品の製造方法。グルコースオキシダーゼ及び酸化カルシウム及び重曹を有効成分として含有する蛋白質含有食品改質用の酵素製剤。
【選択図】なし
Description
(1)蛋白質を含有する食品原料にグルコースオキシダーゼ及び酸化カルシウム及び重曹を添加することを特徴とする蛋白質含有食品の製造方法。
(2)グルコースオキシダーゼの添加量が食品原料1g当たり0.001〜5Uであり、酸化カルシウムの添加量が食品原料1g当たり0.00003g〜0.01gであり、重曹の添加量が食品原料1gあたり0.0003g〜0.1gである(1)記載の方法。
(3)さらに、蛋白質を含有する食品原料にグルコースを添加することを特徴とする(1)又は(2)記載の方法。
(4)グルコースの添加量が食品原料1gあたり0.00001g〜1gである(3)記載の方法。
(5)蛋白質含有食品がエビ加工食品である(1)乃至(4)記載の方法。
(6)グルコースオキシダーゼ及び酸化カルシウム及び重曹を有効成分として含有する蛋白質含有食品改質用の酵素製剤。
(7)酸化カルシウムの含有量がグルコースオキシダーゼ1U当たり0.000015〜0.2gであり、重曹の含有量がグルコースオキシダーゼ1U当たり0.00015〜2gである(6)記載の製剤。
(8)さらにグルコースを有効成分として含有する(6)又は(7)記載の製剤。
(9)グルコースの含有量がグルコースオキシダーゼ1U当たり0.000005〜20gである(8)記載の製剤。
(10)蛋白質含有食品がエビ加工食品である(6)乃至(9)記載の製剤。
Claims (10)
- 蛋白質を含有する食品原料にグルコースオキシダーゼ及び酸化カルシウム及び重曹を添加することを特徴とする蛋白質含有食品の製造方法。
- グルコースオキシダーゼの添加量が食品原料1g当たり0.001〜5Uであり、酸化カルシウムの添加量が食品原料1g当たり0.00003g〜0.01gであり、重曹の添加量が食品原料1gあたり0.0003g〜0.1gである請求項1記載の方法。
- さらに、蛋白質を含有する食品原料にグルコースを添加することを特徴とする請求項1又は2記載の方法。
- グルコースの添加量が食品原料1gあたり0.00001g〜1gである請求項3記載の方法。
- 蛋白質含有食品がエビ加工食品である請求項1乃至4記載の方法。
- グルコースオキシダーゼ及び酸化カルシウム及び重曹を有効成分として含有する蛋白質含有食品改質用の酵素製剤。
- 酸化カルシウムの含有量がグルコースオキシダーゼ1U当たり0.000015〜0.2gであり、重曹の含有量がグルコースオキシダーゼ1U当たり0.00015〜2gである請求項6記載の製剤。
- さらにグルコースを有効成分として含有する請求項6又は7記載の製剤。
- グルコースの含有量がグルコースオキシダーゼ1U当たり0.000005〜20gである請求項8記載の製剤。
- 蛋白質含有食品がエビ加工食品である請求項6乃至9記載の製剤。
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