PROBLEM TO BE SOLVED: To provide an enzymatically decomposed liquid of wheat gluten, in which an aroma component derived from the enzymatically decomposed liquid of wheat gluten is reduced, protease is substantially deactivated, and turbidity or lees, and lees during storage are never caused unless heating, lees removal or diatomite filtration is executed.SOLUTION: Liquid rice malt is added to wheat gluten to obtain an enzymatically decomposed product of wheat gluten according to an ordinary method, and the resulting enzymatically decomposed product of wheat gluten is heated to 60-80°C and then solid-liquid separated. Further, a liquid portion obtained by the solid-liquid separation is heated again to 60-80°C, whereby an enzymatically decomposed liquid of wheat gluten is obtained.COPYRIGHT: (C)2013,JPO&INPIT【課題】小麦グルテン酵素分解液由来の香気成分が少なく、プロテアーゼが実質的に失活しており、また、火入れオリ引きや珪藻土濾過を実施しなくても、濁りやオリ、および、保存中のオリが発生しない小麦グルテン酵素分解液を得る。【解決手段】小麦グルテンに液体麹を加え、常法に従って小麦グルテンの酵素分解物を得て、得られた小麦グルテンの酵素分解物を60~80℃に加温したのち固液分離する。さらに、固液分離して得られた液体部を再び60~80℃に加温して小麦グルテン酵素分解液を得る。【選択図】図1
