BAD FLAVOR REDUCTION METHOD OF HEAT-COOKED FOOD

To provide a method for reducing a bad flavor generated by heating a vegetable protein material in a heat-cooked food containing the vegetable protein material without damaging a whole flavor of the heat-cooked food.SOLUTION: It has been found that a water phase having a sweetener dissolved therein...

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Bibliographische Detailangaben
Hauptverfasser:	OMORI HITOMI, TATSUKI HIROKO, TOBA YURINA, ONUMA RYO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	To provide a method for reducing a bad flavor generated by heating a vegetable protein material in a heat-cooked food containing the vegetable protein material without damaging a whole flavor of the heat-cooked food.SOLUTION: It has been found that a water phase having a sweetener dissolved therein being dispersed in an oil phase so as to have a particle diameter of 50 to 2000 nm reduces a bad flavor generated by heating vegetable proteins without damaging a whole flavor of a heat-cooked food containing a vegetable protein material, in particular, results in a remarkable bad flavor prevention effect in comparison to that in direct addition of the sweetener.SELECTED DRAWING: None 【課題】本発明の目的は、植物性蛋白質素材を含む加熱調理食品において、該加熱調理食品の全体の風味を損ねることなく、植物性蛋白質素材の加熱で生じる異風味を低減する方法を提供する。【解決手段】甘味料が溶解した水相が、油相中に粒子径５０～２０００ｎｍで分散することで、植物性蛋白質素材を含む加熱調理食品の全体の風味を損ねずに、植物性蛋白質の加熱で生じる異風味を低減させることを見出した。特に、甘味料を直接添加する場合に比べて、顕著な異風味抑制効果が得られることを見出した。【選択図】なし