发明名称 |
Process for reducing the level of objectionable flavors in vegetable protein by microorganism contact |
摘要 |
A process for the reduction of undesirable flavor components contained in a vegetable protein material such as a soy isolate, is described. An aqueous slurry of the vegetable protein material is formed and contacted with a mold of the genus Rhizopus or Aspergillus under conditions that are sufficient to reduce the level of undesirable flavor components in the protein material, yet insufficient to result in substantial replication or growth of the mold.
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申请公布号 |
US4642236(A) |
申请公布日期 |
1987.02.10 |
申请号 |
US19850720110 |
申请日期 |
1985.04.04 |
申请人 |
RALSTON PURINA COMPANY |
发明人 |
FRIEND, BEVERLY A.;GIERHART, DENNIS L.;O'BRIEN, JUDY K. |
分类号 |
A23J3/16;(IPC1-7):A23J3/00;A23L1/015;A23L1/211 |
主分类号 |
A23J3/16 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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