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KMID : 1024420210250020132
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Food Engineering Progress
2021 Volume.25 No. 2 p.132 ~ p.138
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A Study on the Salty Enhancing Effect in Culinary Application by Enzymatically Hydrolyzed Isolated Soy Protein
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Kim Jin-Seon
Shin Jung-Kue
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Abstract
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In this study, to investigate the effect of enzymatically hydrolyzed isolated soy protein (eHISP) on improving saltiness, the difference in salty strength evaluation and overall acceptability were compared by controlling the amount of eHISP added to soybean paste soup and mungbean sprouts with the same amount of salt. After adjusting the NaCl content of soybean paste soup equally to 0.7%, the effect of increasing saltiness between the control and eHISP added samples were evaluated. The addition of 0.1%, 0.5%, 1.0%, and 1.5% showed 21%, 49%, 61%, and 70% salty taste increased, respectively. Overall acceptance was increased up to 0.5% addition, and gradually decreased as the amount of eHISP was increased. The concentration of NaCl in mungbean sprouts was adjusted to 0.7%, and when the amount of eHISP added was 0.1%, 0.5%, 1.0%, and 1.5%, the effect of enhancing saltiness was 3%, 10%, 20%, and 23%, respectively. The preference for mungbean sprouts was the highest at 1.0% added sample. As the amount of eHISP increased, the lightness values of soybean paste soup and mungbean sprouts decreased, and redness ad yellowness tended to increase.
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KEYWORD
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salty taste enhancer, enzymatically hydrolyzed isolated soybean protein (eHISP), culinary application, soybean paste soup, mungbean sprout
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