PROBLEM TO BE SOLVED: To provide a soybean protein hydrolysate which achieves a fresh and better flavor with no odor of soybean, bitterness and worse after-taste such as a contracted taste and can apply a proper hardness when utilized for pickling domestic animal meats.SOLUTION: The soybean protein hydrolysate has (a) a hydrolysis rate of 4-20% based on solubility in 0.22 M trichloroacetic acid (TCA), (b) 0.1-2 wt.% in content of isolated amino acid in a dry solid component, and (c) a rate of hydrophobic amino acid in an isolated amino acid of 35% or more. It also has (d) a gelatinizing capacity and has (f) an NSI (nitrogen soluble index) of 70-100.COPYRIGHT: (C)2009,JPO&INPIT【課題】本発明は、大豆臭や渋味、収斂味等の後味の悪さがないすっきりとして風味良好な大豆たん白加水分解物であって、かつ畜肉の漬け込み用ピックルに利用した場合に適度な硬さを付与する大豆たん白加水分解物を目的とした。【解決手段】(a)加水分解率が0.22Mトリクロロ酢酸(TCA)可溶率で4~20%、(b)乾燥固形分中遊離アミノ酸含量が0.1~2重量%、(c)遊離アミノ酸中の疎水性アミノ酸の割合が35%以上、(d)、ゲル化力を保有する、(f)NSI(Nitrogen solubleindex)が70~100、である大豆たん白加水分解物。【選択図】 なし。
