CASEIN HYDROLYZATE AND METHOD OF ITS PRODUCING Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: casein or caseinate is dissolved in an aqueous medium obtaining suspension or solution and proteolytic hydrolysis is carried out by method of nonstatic pH using one or more neutral endoproteases from Bacillus at concentration at least 0.005 U per 100 g protein, one or more exoproteases from Aspergillus at concentration corresponding to at least 1000 peptidase units per 100 g protein, one or more alkaline endoproteases from Bacillus at concentration at least 0.005 U per 100 g protein at 45-60 C up to hydrolysis degree 15-35%. Hydrolysis is stopped by enzyme inactivation and product is dried. Product is used for children nutrition. EFFECT: improved method of producing. 13 cl, 6 dwg