Process for producing aglycon and flavor-improved food...

Details Process for producing aglycon and flavor-improved food... Process for producing aglycon and flavor-improved food...

A - Human Necessities

23

J

A23J 3/34 (2006.01) A23L 1/00 (2006.01) A23L 1/22 (2006.01) A23L 1/305 (2006.01)

Patent

CA 2582717

A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein--containing food can be increased and the flavor thereof can be improved.

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