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Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste. Regarding the production process, a distinction can be made between acid-hydrolysed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings e.g. fermented soy sauce. Hydrolysed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons. ==History== Food technology has for a long time been well aware of the fact that protein hydrolysis produces a meat bouillon-like odour and taste.〔Manley/Fagerson, Aspects of Aroma and Taste Characteristics of Hydrolysed Vegetable Protein, The Flavour Industry 1971, 686 f.〕 In 1831, Berzelius obtained products having a meat bouillon taste when hydrolysing proteins with hydrochloric acid.〔Ullmanns Encyclopedia of technical Chemistry, catchword: „Würzen“, 3rd edition, Vol. 18, Munich, Berlin, Vienna 1967〕 Fisher concluded it was amino acids that contributed to the specific taste.〔Fischer, Research about amino acids, Springer 1906〕 In 1954, Philipps found out that the bouillon odour could only be detected in hydrolysates manufactured from threonine-containing proteins. Glutamic acid was found to be another important substance suitable to give a particular taste to meals. Julius Maggi produced acid-catalyzed hydrolyzed vegetable protein industrially for the first time in 1886.〔Reineccius, Source Book of Flavours, Springer 1994, 140〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Hydrolyzed vegetable protein」の詳細全文を読む スポンサード リンク
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