| 摘要 |
The present invention provides a method for flavour control of a protein hydrolysate which comprises subjecting a selected proteinacious feedstock to a primary enzymatic hydrolysis with a proteinase to provide a primary hydrolysate including bittering substances, and subsequently subjecting said primary hydrolysate to a secondary enzymatic hydrolysis with an extract containing aminopeptidase enzymes to convert the bittering substances at least to flavour-neutral substances. The conditions of the secondary hydrolysis can be adjusted to alter the flavour characteristic of the final product, such that cheese or meat flavours can be produced. Further processing in the presence of lipase and comestible fat may be employed to produce parmesan or blue cheese flavours. |
