CN1214732C - Method for manufacturing protein hydrolyzation sauce - Google Patents
Method for manufacturing protein hydrolyzation sauce Download PDFInfo
- Publication number
- CN1214732C CN1214732C CNB001177966A CN00117796A CN1214732C CN 1214732 C CN1214732 C CN 1214732C CN B001177966 A CNB001177966 A CN B001177966A CN 00117796 A CN00117796 A CN 00117796A CN 1214732 C CN1214732 C CN 1214732C
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- China
- Prior art keywords
- hydrochloric acid
- sauce
- taste
- hydrolyzate
- alkali treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000000034 method Methods 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000015067 sauces Nutrition 0.000 title claims description 17
- 108090000623 proteins and genes Proteins 0.000 title claims description 12
- 102000004169 proteins and genes Human genes 0.000 title claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000003513 alkali Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 7
- 238000005903 acid hydrolysis reaction Methods 0.000 claims abstract description 7
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 7
- 235000018102 proteins Nutrition 0.000 claims description 11
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 8
- 229920006395 saturated elastomer Polymers 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 238000012423 maintenance Methods 0.000 claims description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract description 48
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 28
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 14
- 238000010438 heat treatment Methods 0.000 abstract description 12
- 239000000126 substance Substances 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 238000001514 detection method Methods 0.000 abstract description 4
- 230000017854 proteolysis Effects 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract 4
- 238000007796 conventional method Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- HUXDTFZDCPYTCF-UHFFFAOYSA-N 1-chloropropane-1,1-diol Chemical class CCC(O)(O)Cl HUXDTFZDCPYTCF-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000000413 hydrolysate Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- DEWLEGDTCGBNGU-UHFFFAOYSA-N 1,3-dichloropropan-2-ol Chemical compound ClCC(O)CCl DEWLEGDTCGBNGU-UHFFFAOYSA-N 0.000 description 1
- SSZWWUDQMAHNAQ-UHFFFAOYSA-N 3-chloropropane-1,2-diol Chemical class OCC(O)CCl SSZWWUDQMAHNAQ-UHFFFAOYSA-N 0.000 description 1
- 241000905535 Empyreuma Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- -1 chloro-2-propyl Chemical group 0.000 description 1
- XENVCRGQTABGKY-ZHACJKMWSA-N chlorohydrin Chemical compound CC#CC#CC#CC#C\C=C\C(Cl)CO XENVCRGQTABGKY-ZHACJKMWSA-N 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
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- Seasonings (AREA)
Abstract
The present invention relates to a method for producing proteolysis flavouring liquid which has the advantages of high concentration of nitrogen elements of plant protein hydrochloric acid hydrolysis flavouring liquid, palatable taste, light hue, no smelly taste, no empyreumatic taste, no chemical smelly taste, no foreign odor specific for amino acid, good flavour, low consumption of medicine such as sodium hydroxide, hydrochloric acid, etc., and economy. Moreover, 3-Monochlor, 2-Propandio can not be detected by a detection limit 5 ppb measuring method. The method for producing proteolysis flavouring liquid comprises: raw materials of plant protein are hydrolyzed by hydrochloric acid and are then processed by alkali, wherein the alkali treatment is carried out in an opening system under a pH value of 8.2 to 8.7 by contacting water vapor for heating; a conventional method for producing proteolysis flavouring liquid is then carried out.
Description
The present invention relates to contain the manufacture method of monochloro propane diols (below be called " MCP ") less than the improved protein hydrolyzation sauce of 5ppb.That just relate in more detail that Different Nitrogen Concentration is very high, taste is very dense, tone is light, no empyreumatic taste, chemicals stink, the peculiar stink of amino acid, sapid, the manufacture method of the protein hydrolyzation sauce of the economy that drug dosages such as NaOH and hydrochloric acid are few.
May problematic MCP on food hygiene known be the accessory substance that produces in the decomposed solution during with hydrochloric acid hydrolysis at plant protein material, should reduce its concentration in decomposed solution as far as possible.
In the past, as the method that reduces MCP, known have the plant protein material hydrochloric acid hydrolysis, adding alkali in the gained hydrolyzate neutralizes, further adding alkali regulates more than the pH8.0, at high temperature keep the method for certain hour with alkali treatment then, but the method having several shortcomings, is not gratifying method.
That is, the spy opens " manufacture method of protein hydrolysate " flat 2-150241 number, with the vegetable protein hydrochloric acid hydrolysis, has then put down in writing the above-mentioned alkali treatment of carrying out by the following method in the method with alkali treatment.
Promptly in hydrolyzate or its filtrate, add highly basic, be adjusted to the scope of pH8～14.
But the method has only been put down in writing pH and can have been regulated in 8～14 broad range, and the very low range of pH8.2～8.7 is not adopted in record, and does not show the effect that this scope can reach.
Research according to present inventors, in the scope of pH8～14, can not eliminate MCP during less than 8.2 makes it less than 5ppb, otherwise, surpassing at 8.7 o'clock, the tone of vegetable protein hydrolyzation sauce is too dense, the consumption of NaOH increases, become uneconomical, foreign odors such as chemicals stink adhere to, and can not obtain the baste of the mellow high Different Nitrogen Concentration of taste.
In addition, the spy opens flat 7-184557 number " manufacture method of vegetable protein hydrolyzation sauce " and when having put down in writing alkali treatment hydrolyzate is adjusted to pH8.8～9.3.
But, according to present inventors' research,, have that the tone that makes hydrolysate thickens, the consumption of NaOH increases, the uneconomical and shortcomings such as baste that can not obtain the mellow high Different Nitrogen Concentration of taste though the method can be reduced to MCP not enough 5ppb.
The objective of the invention is to, obtain that MCP is that can not detect, that Different Nitrogen Concentration is very high with the determination method of detection limit 5ppb, taste is very dense, tone is light, no empyreumatic taste, chemicals stink, the peculiar stink of amino acid, sapid, and the protein hydrolyzation sauce of the few economy of drug dosages such as NaOH and hydrochloric acid.
Present inventors further investigate in order to solve above-mentioned problem, found that, for with the plant protein material hydrochloric acid hydrolysis, then carry out the manufacture method of the vegetable protein hydrolyzation sauce of alkali treatment, in alkali treatment, the method with " adding highly basic in hydrolyzate or its filtrate; regulate pH8.2～8.7; contact with water vapour and carry out heat treated in open system " can solve above-mentioned problem, thereby finish the present invention.
Promptly, the present invention is exactly a kind of manufacture method of protein hydrolyzation sauce, with plant protein material with hydrochloric acid hydrolysis, then handle with alkali in the method for making protein hydrolyzation sauce, it is characterized in that above-mentioned alkali treatment is in pH8.2～8.7 time, open system, carries out heat treated with the water vapour contact.
For enforcement of the present invention, manufacture method according to common vegetable protein hydrolyzation sauce, (1) at first vegetable proteins such as defatted soybean, wheat gluten, corn gluten is hydrolyzed with hydrochloric acid, then (2) highly basic such as adding sodium carbonate and/or NaOH in the hydrolysate of gained or its filtrate carry out neutralization operation.
In the present invention, carry out above-mentioned in and the time, in hydrolyzate or its filtrate, add highly basic, regulate pH8.2～8.7, in open system, contact and carry out heat treated with water vapour.
In the present invention, this alkali treatment is of crucial importance, during pH less than 8.2, MCP is reduced to below the 5ppb.
Otherwise, if pH surpasses 8.7, then there is the tone of vegetable protein hydrolyzation sauce too dense, the consumption of NaOH increases, and becomes uneconomical, and foreign odors such as chemicals stink adhere to, and can not obtain the shortcomings such as baste of the mellow high Different Nitrogen Concentration of taste.
In addition, in open system, water vapour contact heating is extremely important, contacts when heating with water vapour in open system, can eliminate empyreumatic taste, chemicals stink and amino acid whose peculiar foreign odor effectively by the utmost point.
As water vapour, saturated vapor, superheated vapour, other water vapour etc. are for example arranged, preferably use saturated vapor, because of it can be in the raise temperature of sample of short time.
Sample temperature is 50～100 ℃, and particularly 80～97 ℃, the retention time is 6～24 hours, and particularly 10～20 hours, this was very important.If sample temperature is lower than 50 ℃ then processing time and prolongs, increase if surpass 100 ℃ then water vapour consumption, the moisture in water vapour source enters goods, is diluted by water, can not get the decomposed solution of high Different Nitrogen Concentration.
Concrete grammar as heat treated, can use arbitrarily with hydrolyzate 50～100 ℃ down keep 6～24 hours after the methods of cooling rapidly, stop after 90～100 ℃ heating, be incubated and can make sample temperature remain on the method for placing under the condition more than 50 ℃ 6～24 hours while perhaps hydrolyzate is heated to.
For the processing time,, can adhere to empyreuma, become significantly painted, undesirable if instead surpass 24 hours and then decompose page or leaf if be less than 6 hours then MCP can not be reduced to below the 5ppb.
So the hydrolyzate after the alkali treatment of gained is adjusted to pH4～6, particularly pH4.5～5.5 with hydrochloric acid, can be as required decolours with active carbon etc., reaches protein hydrolyzation sauce.
Preferably pH is transferred to 4.5～5.5, can obtain the extraordinary baste of local flavor this moment.
The present invention will be described in detail with regard to experimental example and embodiment below.
Experimental example 1
There is the tubular at the end to decompose to add in jar (capacity 8 kilolitres) about 4000 kilograms of 1950 kilograms of defatted soybeans and 5.3N hydrochloric acid toward upper end open, lower end, heat while stirring, about 100 ℃ of following heating hydrolysis of sample temperature 15 hours, add sodium carbonate, in and pH to 5, filter with oliver filter, obtain hydrolyzate.
Then, in this hydrolyzate, add 45% NaOH, make it to reach pH5, pH8, pH9, pH10, pH11, after heating with the saturated vapor air agitation, stop heating after sample temperature reaches 97 ℃, keep 6 hours (sample temperature after the maintenance is 82 ℃), obtain the alkali treatment hydrolyzate.Obtain pH and regulate required amount of sodium hydroxide (% weight) this moment.Its result as shown in Figure 1.Symbol zero among the figure--and-zero expression pH regulates required amount of sodium hydroxide (%).
In addition, in above-mentioned hydrolysate, add 45% NaOH, when being adjusted to pH5, pH8, pH9, pH10, pH11, the tone (the O.D. value of 550nm) of examination hydrolyzate.Its result as shown in Figure 1.Symbol among the figure---represents the O.D. (550nm) of colorimetric.
In addition, in above-mentioned hydrolysate, add 45% NaOH, when being adjusted to pH8.0, pH8.2, pH8.4, pH9.0, pH10, pH11, the MCP concentration (ppb) of hydrolyzate is measured with the determination method of detection limit 5ppb.Its result as shown in Figure 1.Symbol △ among the figure--△ represents MCP concentration (ppb).
In addition, (pH5, pH8, pH9, pH10, pH11) is adjusted to pH5 with hydrochloric acid with the hydrolyzate after the above-mentioned alkali treatment, and dilute with water makes salt reach certain value (for example 14.5%), measures the Different Nitrogen Concentration of this dilution.Its result as shown in Figure 1.Symbol among the figure *-* expression Different Nitrogen Concentration (%).
Shown in Fig. 1 result, during pH less than 8.2 after the alkali treatment, the result that MCP measures with the determination method of detection limit 5ppb is about 500ppb, can not reach purpose of the present invention.Otherwise, surpassing at 8.7 o'clock, the tone of proteolysis baste thickens, and the consumption of NaOH increases, and becomes uneconomical, and in addition, Different Nitrogen Concentration reduces, and can not obtain the mellow high Different Nitrogen Concentration baste of taste.
In contrast, in pH8.2～8.7, affirmation can be eliminated these unfavorable conditions.
Experimental example 2
Alkali treatment in the above-mentioned experimental example 1, except using " panel heater heating " replacement " saturated vapor heating ", other is just the same, reaches the alkali treatment hydrolyzate.Fragrance with regard to the alkali treatment decomposed solution of the invention described above and comparative example compares research.
Consequently, in comparative example, the unhappy amino acid due to hydrochloric acid decomposes is smelly residual strongly, can not expect improving fragrance, but in the present invention, unhappy amino acid is smelly almost completely to disappear, and can obtain sapid protein hydrolyzation sauce.
Embodiment 1
There is the tubular at the end to decompose to add in jar (capacity 15 kilolitres) about 6800 kilograms of 3700 kilograms of defatted soybeans and 6.0N hydrochloric acid toward upper end open, lower end, heat while stirring, about 100 ℃ of following heating hydrolysis of sample temperature 20 hours, add NaOH, in and pH to about 5, filter with oliver filter, obtain hydrolyzate.
Then, add 40% NaOH in this hydrolyzate, make it to reach pH8.4, after heating with the saturated vapor air agitation, after reaching 90 ℃, sample temperature stops heating, be incubated with the heat exchanger in the jar, keep 10 hours (sample temperature after the maintenance is 82 ℃), obtain the alkali treatment hydrolyzate.
Then,, be adjusted to pH5.0, add the active carbon of 1.0% weight, filter, obtain sapid protein hydrolyzation sauce with filter cloth toward wherein adding hydrochloric acid.
This baste taste is very dense, and tone is light, no empyreumatic taste, chemicals stink, the peculiar stink of amino acid, excellent flavor.
Then, analyze the composition of this decomposed solution.The result is as shown in table 1.
Table 1 (the constituent analysis values of goods)
| MCP concentration | DCP concentration | Salt (%) | Nitrogen (%) | Colourity |
| Can't detect | Can't detect | 16.0 | 1.65 | No. 32 |
The analytical method of MCP
Sample is loaded behind diatomite, use the ether stripping, analyze with GC-MS (detecting) (" Instrumental Analysis basis ", towards storehouse bookstore, on October 5th, 1996, the 44th～46 page) with the SIM method with internal standard compound matter.
Detecting of the method is limited to 5ppb.
Also have, GC-MS represents gas chromatography/mass spectrometry, and SIM represents the selectivity ion detector.In addition, MCP represents monochloro propane diols (3-chloro-1,2-propane diols).
The analytical method of DCP
The sample extracted by ether is analyzed with GC-MS (detecting with the SIM method) with internal standard compound matter.
Detecting of the method is limited to 1ppb.
Also have, DCP represents dichlorohydrin (1,3-two chloro-2-propyl alcohol, 2,3-two trimethylewne chlorohydrin 3-s).
The analytical method of salt, nitrogen
" soy sauce experimental technique " juridical person, Japanese soy sauce research institute, editor's distribution.
The assay method of colourity
Association is brewageed by " (Science and Technology of soy sauce " juridical person, Japan, manger storehouse occasion six youths write.
According to the JAS composition specification value of various soy sauce, the main specifications list of soy sauce, thick soy sauce is a standard for soy sauce look less than 18, and thin soy sauce is more than 18.So No. 32 explanations are the tones that has same degree with the thin soy sauce of light colour very.
The simple declaration of figure
Fig. 1: the Different Nitrogen Concentration of pH and hydrolyzate, pH regulate the relation of required amount of sodium hydroxide, colourity and MCP concentration in the alkali treatment.
Claims (3)
1. the manufacture method of a protein hydrolyzation sauce, with plant protein material with hydrochloric acid hydrolysis, then handle with alkali in the method for making protein hydrolyzation sauce, it is characterized in that, above-mentioned alkali treatment is in pH8.2～8.7 time, open system, carries out heat treated with the water vapour contact, heat treated is that hydrolyzate is carried out under 6～24 hours the condition of maintenance down for 50～100 ℃ at sample temperature, then, under this condition, the hydrolyzate after the alkali treatment is adjusted to pH4.5～5.5 with hydrochloric acid.
2. according to the method for claim 1 record, vegetable protein is a defatted soybean.
3. according to the method for claim 1 or 2 records, wherein water vapour is a saturated vapor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001177966A CN1214732C (en) | 2000-06-30 | 2000-06-30 | Method for manufacturing protein hydrolyzation sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001177966A CN1214732C (en) | 2000-06-30 | 2000-06-30 | Method for manufacturing protein hydrolyzation sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1329840A CN1329840A (en) | 2002-01-09 |
| CN1214732C true CN1214732C (en) | 2005-08-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001177966A Expired - Fee Related CN1214732C (en) | 2000-06-30 | 2000-06-30 | Method for manufacturing protein hydrolyzation sauce |
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| Country | Link |
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| CN (1) | CN1214732C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2502502B1 (en) * | 2011-03-25 | 2013-08-07 | Nestec S.A. | Refined plant oils obtained from washed plant material |
| CN106798296A (en) * | 2017-01-24 | 2017-06-06 | 保定新味康食品配料有限公司 | A kind of vegetarian diet meat flavour albumen toppings and its production technology |
| CN106798294A (en) * | 2017-01-24 | 2017-06-06 | 保定新味康食品配料有限公司 | Sour hydrolyzing plant baste is refined to remove alcohol production technique |
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| Publication number | Publication date |
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| CN1329840A (en) | 2002-01-09 |
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