| 摘要 |
PURPOSE:To remove the ill taste and flavor of purified soybean protein and to improve the taste and flavor of the protein without giving adverse effect to the health, by adding a small amount of a saturated higher fatty acid having a carbon number of a specific range as an agent for removing ill odor and taste, to purified soybean protein. CONSTITUTION:The ill odor and taste of purified soybean protein can be removed by adding about 0.1-2wt% of at least one 12-18C saturated higher fatty acid (e.g. lauric acid, myristic acid, etc.) to the protein, and melting with heat or dissolving in an edible oil. The effect can be further promoted by adding pref. 1-2 ppb of 2-methoxy-3-isobutylpyrazine to the above composition. The pyrazine compound gives rich taste to meat or improves the taste of meat. |
