JPS5626158A - Method for improving taste and flavor of soybean protein - Google Patents
Method for improving taste and flavor of soybean proteinInfo
- Publication number
- JPS5626158A JPS5626158A JP9425279A JP9425279A JPS5626158A JP S5626158 A JPS5626158 A JP S5626158A JP 9425279 A JP9425279 A JP 9425279A JP 9425279 A JP9425279 A JP 9425279A JP S5626158 A JPS5626158 A JP S5626158A
- Authority
- JP
- Japan
- Prior art keywords
- taste
- soybean protein
- flavor
- protein
- purified soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To remove the ill taste and flavor of purified soybean protein and to improve the taste and flavor of the protein without giving adverse effect to the health, by adding a small amount of a saturated higher fatty acid having a carbon number of a specific range as an agent for removing ill odor and taste, to purified soybean protein.
CONSTITUTION: The ill odor and taste of purified soybean protein can be removed by adding about 0.1W2wt% of at least one 12W18C saturated higher fatty acid (e.g. lauric acid, myristic acid, etc.) to the protein, and melting with heat or dissolving in an edible oil. The effect can be further promoted by adding pref. 1W2 ppb of 2-methoxy-3-isobutylpyrazine to the above composition. The pyrazine compound gives rich taste to meat or improves the taste of meat.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9425279A JPS5626158A (en) | 1979-07-26 | 1979-07-26 | Method for improving taste and flavor of soybean protein |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9425279A JPS5626158A (en) | 1979-07-26 | 1979-07-26 | Method for improving taste and flavor of soybean protein |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5626158A true JPS5626158A (en) | 1981-03-13 |
JPS5628499B2 JPS5628499B2 (en) | 1981-07-02 |
Family
ID=14105098
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9425279A Granted JPS5626158A (en) | 1979-07-26 | 1979-07-26 | Method for improving taste and flavor of soybean protein |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5626158A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012075355A (en) * | 2010-09-30 | 2012-04-19 | Ogawa & Co Ltd | Flavor improving agent of soy milk or food and drink containing soy milk |
WO2019230903A1 (en) * | 2018-05-31 | 2019-12-05 | 三栄源エフ・エフ・アイ株式会社 | Agent for masking bean odor derived from bean protein |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60215496A (en) * | 1984-04-10 | 1985-10-28 | Mitsubishi Heavy Ind Ltd | Side thruster |
-
1979
- 1979-07-26 JP JP9425279A patent/JPS5626158A/en active Granted
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012075355A (en) * | 2010-09-30 | 2012-04-19 | Ogawa & Co Ltd | Flavor improving agent of soy milk or food and drink containing soy milk |
WO2019230903A1 (en) * | 2018-05-31 | 2019-12-05 | 三栄源エフ・エフ・アイ株式会社 | Agent for masking bean odor derived from bean protein |
Also Published As
Publication number | Publication date |
---|---|
JPS5628499B2 (en) | 1981-07-02 |
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