专利检索 ap:("Beverly A. Friend" OR "Dennis L. Gierhart" OR "Judy K. O'Brien") AND inv:"Beverly A. Friend" 第 1 页

1.

发明授权
Process for reducing the level of objectionable flavors in vegetable protein by microorganism contact 失效
标题翻译：通过微生物接触降低植物蛋白质中令人反感的味道的水平的方法

公开(公告)号：US4642236A

公开(公告)日：1987-02-10

申请号：US720110

申请日：1985-04-04

申请人： Beverly A. Friend , Dennis L. Gierhart , Judy K. O'Brien

发明人： Beverly A. Friend , Dennis L. Gierhart , Judy K. O'Brien

IPC分类号： A23J3/16 , A23J3/00 , A23L1/015 , A23L1/211

CPC分类号： A23J3/16

摘要： A process for the reduction of undesirable flavor components contained in a vegetable protein material such as a soy isolate, is described. An aqueous slurry of the vegetable protein material is formed and contacted with a mold of the genus Rhizopus or Aspergillus under conditions that are sufficient to reduce the level of undesirable flavor components in the protein material, yet insufficient to result in substantial replication or growth of the mold.

摘要翻译： 描述了用于减少包含在植物蛋白材料如大豆分离物中的不期望的风味成分的方法。在足以降低蛋白质材料中不期望的风味成分的水平的条件下，形成植物蛋白材料的含水浆料并与根霉属或曲霉菌的霉菌接触，但不足以导致基本上复制或生长模子。