PROBLEM TO BE SOLVED: To provide a method for producing a protein hydrolysate having high safety, flavor and strong taste and also usable as a base material for soup by subjecting protein of chicken meat to enzymolysis.SOLUTION: The method for producing a protein hydrolysate comprises mincing chicken breast meat having a low content of substrate protein, adding water, adding an alkali so as to maintain the pH at 10 or more, holding for 30 minutes or longer, adding alkaline protease containing no peptidase after swelling protein at the same time as deactivating an autolytic enzyme contained in a raw material, decomposing/solubilizing the protein in the absence of salt, then heating/deactivating, and removing fat and oil components to produce a solubilized extract. Preferably, when chicken breast meat is used as a raw material, the component of the resultant solubilized extract is such that the dissolution rate of protein is 80% or more the decomposition rate is 20% or less and oxyproline (Hyp) is contained in an amount of 1% or less based on the protein.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】鶏肉の蛋白を酵素分解して、安全性が高く、風味もあり、呈味性の強く、しかも、「スープのベース」になり得る蛋白加水分解物の製造方法の提供。【解決手段】基質蛋白の少ない鶏胸肉をミンチし、水を加え、pH10以上維持する様にアルカリを加え、30分以上保持し、原料中の自己消化酵素を失活と同時に蛋白を膨潤させた後、ペプチダーゼを含まないアルカリ性プロテアーゼを添加し、無塩下で蛋白を分解・可溶化させ、その後、加熱・失活し、油脂分を除去し、可溶化エキスを得る蛋白加水分解物の製造方法。好ましくは、鶏胸肉を原料とする時、前記可溶化エキスの成分が、蛋白質の溶解率80%以上で、分解率が20%以下であり、オキシプロリン(Hyp)が蛋白質に対して1%以下である様にする、蛋白質分解物の製造方法。【選択図】なし
