| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for decreasing a function of protein hydrolysate of masking the flavor of a material used for processed food and condiments, and to provide a protein hydrolysate capable of giving food favorable taste/flavor without masking flavor/taste which the food has. SOLUTION: This method for decreasing the masking function of the protein hydrolysate comprises removing fractions having molecular weight above 30,000 with ultrafiltration. The fractions having molecular weight above 30,000 are removed through finding that a fraction whose molecular weight is bigger than that of the protein hydrolysate has a masking function, and making ultrafiltration and glucide splitting enzyme act. COPYRIGHT: (C)2007,JPO&INPIT
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