Method for producing whey protein hydrolysate having superior flavor

The present invention pertains to a method for producing a whey protein hydrolysate, the method comprising a step for subjecting, to a hydrolysis treatment, a whey protein-containing raw material having (a) a lipid content of less than 1 mass%, or/and (b) a lactose content of less than 1 mass%. The...

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Bibliographische Detailangaben
Hauptverfasser:	YAHIRO NOBUTAKA, TOYOTA KENJI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The present invention pertains to a method for producing a whey protein hydrolysate, the method comprising a step for subjecting, to a hydrolysis treatment, a whey protein-containing raw material having (a) a lipid content of less than 1 mass%, or/and (b) a lactose content of less than 1 mass%. The present invention can address problems such as off-flavor, bitterness, and unpleasant odor which occur when whey protein is hydrolyzed, and enables production of a whey protein hydrolysate having less odor and good flavor. In addition, a whey protein hydrolysate which is not easily discolored, and adeterioration in quality of which is inhibited during a production process or storage thereof, can be produced. 本发明涉及一种生产乳清蛋白水解产物的方法，该方法包括对含有乳清蛋白的原料进行水解处理，该原料具有(a)小于1质量％的脂质含量和/或(b)小于1质量％的乳糖含量。根据本发明，通过减少由乳清蛋白水解引起的粗糙口感、苦味或令人不悦的气味的问题，生产具有良好的风味和减少的气味的乳清蛋白水解产物。还可以生产不易变色的乳清蛋白水解产物，并且可以防止其在生产过程和储存过程中质量下降。