Method for producing soybean composition having improved flavor
AssigneeGodo Shusei Co., Ltd.
InventorsSaori OGASAWARA, Misaki SHINODA, Masaki YUGA, Takashi MORIYA
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Abstract
A soybean composition with reduced soybean odor, comprising one or two selected from the following components (a) and (b): (a) a soybean protein hydrolysate obtained by hydrolyzing a soybean protein-containing ingredient with an endo-type protease, and (b) a composition comprising soybean protein and a whey peptide. A method to elucidate the mechanism of the effect of reducing soybean odor due to a protease, and a method for producing a soybean composition with improved flavor.
Claims7
A soybean composition with reduced soybean odor, comprising one or two selected from the following components (a) and (b):
- (a) a soybean protein hydrolysate obtained by hydrolyzing a soybean protein-containing ingredient with an endo-type protease;
- and
- (b) a composition comprising soybean protein and a whey peptide.
A method for producing a soybean composition with reduced soybean odor, comprising a step of applying an endo-type protease to a soybean protein-containing ingredient to generate a soybean protein hydrolysate.
Dependencies are inferred from the claim text.