METHOD FOR IMPROVING FLAVOR OF PROTEIN

摘要

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.