METHOD FOR IMPROVING FLAVOR OF PROTEIN

• Main Authors: OTANI NOBORU, TOMITA MAMORU, SHICHINO TOSHIKAZU
• Format: Patent
• Language: English
• Published: 03.09.1996
• Edition: 6
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

PURPOSE: To obtain a protein, improved in flavor and useful as a material for various foods by reacting a protein and/or its hydrolyzate with an enzyme derived from a microorganism belonging to Asperglllus oryzae under specific conditions. CONSTITUTION: The pH of a solution of a protein and/or its hydrolyzate is regulated to 5.0-7.0 and an enzyme derived from a microorganism belonging to Aspergillus oryzae in an amount of 0.01-0.5wt.% based on the protein content expressed in terms of the protein is added and reacted therewith at 40-60 deg.C for 3-24hr. Thereby, the flavor can be improved without deteriorating the nutritional value of the protein at all and a malodor and bitterness can be prevented from being imparted by enzymic treatment.