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US 2019/0239538 A1Published application
Method for producing whey protein hydrolysate having superior flavor
AssigneeMeiji Co., Ltd.
InventorsKenji TOYOTA, Nobutaka YAHIRO
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AssigneeMeiji Co., Ltd.
InventorsKenji TOYOTA, Nobutaka YAHIRO
Estimating the term…
The present invention relates to a method for producing a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having (a) a lipid content of less than 1 mass % and/or (b) a lactose content of less than 1 mass % to hydrolysis treatment. According to the present invention, a whey protein hydrolysate having excellent flavor with reduced odor is produced by reducing the problems involving rough taste, bitterness, or an unpleasant odor caused by hydrolysis of whey proteins. It is also possible to produce a whey protein hydrolysate that is not easily discolored, and that is prevented from being degraded in quality during the production process and storage thereof.
A method for producing a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having (a) a lipid content of less than 1 mass % and/or (b) a lactose content of less than 1 mass % to hydrolysis treatment.
A method for reducing odor and/or enhancing flavor of a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having a lipid content of less than 1 mass % to hydrolysis treatment to prepare a whey protein hydrolysate.
A method for suppressing time-dependent discoloration of a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having a lactose content of less than 1 mass % to hydrolysis treatment to preparer a whey protein hydrolysate.
Dependencies are inferred from the claim text.