Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process
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United States of America Patent
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-
Oct 10, 2006
Grant Date -
Oct 16, 2003
app pub date -
Mar 29, 2001
filing date -
Mar 29, 2000
priority date (Note) -
Expired
status (Latency Note)
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Abstract
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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