| 摘要 |
PURPOSE:To obtain a food having excellent springiness, softness, etc., and desirable palatability without using particular apparatus and process by compounding a protein-containing food raw material with a specific amount of peptide, etc., containing a specific crosslinked amino acid in the molecular chain. CONSTITUTION:The objective food can be prepared by mixing a protein- containing food raw material with a peptide or protein containing at least one kind of crosslinked amino acid (e.g. alidinealdol, hydroxymerodesmosine, aldolhistidine, hydroxylysinonorleucine, dihydroxylysinonorleucine, lysylpyridinoline, hydroxylysylpyridinoline, hydroxyaldolhistidine, histidinoalanine and lysinoalanine) in the molecular chain. The amount of the crosslinked amino acid is 0.1nmol to 100mmol per 1g of the protein. |
