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PROTEIN FOOD MATERIAL HAVING CONTROLLED HYDROGEN SULFIDE ODOR AND METHOD OF CONTROLLING HYDROGEN SULFIDE ODOR
PROTEIN FOOD MATERIAL HAVING CONTROLLED HYDROGEN SULFIDE ODOR AND METHOD OF CONTROLLING HYDROGEN SULFIDE ODOR
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机译:具有受控的硫化氢气味的蛋白质食品材料和控制氢气的气味的方法
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摘要
[Problems] To provide a method for controlling hydrogen sulfide odor generating in a treatment of a protein material at a high temperature under elevated pressure. Particularly, to provide a method for controlling hydrogen sulfide odor generating in the production of a food material having a fibrous texture by a treatment with an extruder at a high temperature under elevated pressure. Also, to provide a food material having controlled hydrogen sulfide odor which is obtained by treating a protein material at a high temperature under elevated pressure. [Means for Solving Problems] In the production of a food material obtainable by treating a protein material at a high temperature under elevated pressure, hydrogen sulfide odor is controlled by adding an ascorbic acid analog, preferably ascorbic acid, isoascorbic acid, dihydroascorbic acid or a salt thereof. This is appropriate for producing a food material wherein the treatment at a high temperature under elevated pressure is a treatment with an extruder, and is suitable for producing a food material having a fibrous texture. Also, a fish or shellfish material is favorable as the protein material.
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