JP2000014394A5 - - Google Patents
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- Publication number
- JP2000014394A5 JP2000014394A5 JP1999123879A JP12387999A JP2000014394A5 JP 2000014394 A5 JP2000014394 A5 JP 2000014394A5 JP 1999123879 A JP1999123879 A JP 1999123879A JP 12387999 A JP12387999 A JP 12387999A JP 2000014394 A5 JP2000014394 A5 JP 2000014394A5
- Authority
- JP
- Japan
- Prior art keywords
- reaction
- temperature range
- filamentous fungal
- raw material
- fungal culture
- 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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- 238000006243 chemical reaction Methods 0.000 claims description 9
- 238000004362 fungal culture Methods 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000005273 aeration Methods 0.000 claims description 2
- 235000014633 carbohydrates Nutrition 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 2
- 102000026947 Plant Proteins Human genes 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Description
すなわち、請求項１に記載の発明によるアミノ酸の褐変化防止法は、糖質を含有する植物性蛋白原料を、糸状菌培養物を使用して液体反応系内で酵素加水分解反応に付すことによりアミノ酸を取得するに際し、植物性蛋白原料と糸状菌培養物を混合後、当初通気および攪拌を行いながら１５℃以上３９℃以下の温度範囲内で反応を行い、次いで４０℃以上６０℃以下の温度範囲内で反応を終了することを特徴とする。 That is, the method for preventing browning of amino acids according to the invention of claim 1 is carried out by subjecting a vegetable protein raw material containing carbohydrates to an enzymatic hydrolysis reaction in a liquid reaction system using a filamentous fungal culture. At the time of obtaining the amino acid, after mixing the vegetable protein raw material and the filamentous fungal culture, the reaction is carried out in the temperature range of 15 ° C. to 39 ° C. with aeration and stirring at first, and then the temperature is 40 ° C. to 60 ° C. It is characterized in that the reaction is terminated within the range.
即ち、殺菌済の植物性蛋白原料と糸状菌培養物、液体麹を加水分解反応装置内で混合後、当初通気および攪拌を行いながら１５℃以上３９℃以下、好ましくは２５℃以上３８℃以下の温度範囲で反応を行い、次いで４０℃以上６０℃以下、好ましくは４１℃以上５０℃以下の温度範囲で反応を終了することにより、蛋白の加水分解反応速度、即ち、アミノ酸の生成速度に実質的に影響を及ぼすことなく、加水分解反応系内に生成し蓄積、混在する糖の量、特に還元糖の量を選択的に減少させ、最終的に取得される反応生成物中に存在する還元糖の存在比を反応生成物中に含有する全固形分に対し５％以下に調整することが可能である。 That is, after mixing the sterilized plant protein material, the filamentous fungal culture and the liquid koji in the hydrolysis reaction apparatus, the mixture is initially aerated and stirred, and at 15 ° C. to 39 ° C., preferably 25 ° C. to 38 ° C. By carrying out the reaction in the temperature range and then terminating the reaction in the temperature range of 40 ° C. to 60 ° C., preferably 41 ° C. to 50 ° C., the hydrolysis reaction rate of the protein, ie, the formation rate of amino acids is substantially reduced. Selectively reduce the amount of sugars formed and accumulated in the hydrolysis reaction system, particularly the amount of reducing sugars without affecting the reaction system, and reducing sugars present in the finally obtained reaction product It is possible to adjust the abundance ratio of to 5% or less with respect to the total solid content contained in the reaction product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12387999A JP4099614B2 (en) | 1998-04-30 | 1999-04-30 | Process for producing amino acids in which browning is prevented |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12103098 | 1998-04-30 | ||
| JP10-121030 | 1998-04-30 | ||
| JP12387999A JP4099614B2 (en) | 1998-04-30 | 1999-04-30 | Process for producing amino acids in which browning is prevented |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2000014394A JP2000014394A (en) | 2000-01-18 |
| JP2000014394A5 true JP2000014394A5 (en) | 2005-06-09 |
| JP4099614B2 JP4099614B2 (en) | 2008-06-11 |
Family
ID=26458499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12387999A Expired - Lifetime JP4099614B2 (en) | 1998-04-30 | 1999-04-30 | Process for producing amino acids in which browning is prevented |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4099614B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100683438B1 (en) | 2000-10-30 | 2007-02-20 | 아지노모토 가부시키가이샤 | Method for producing protein hydrolysate |
| EP1928266A4 (en) * | 2005-08-24 | 2012-06-27 | Cj Cheiljedang Corp | A method of producing a solid seasoning using liquid culture of kojic mold from plant protein source, a solid seasoning produced from the same, a general food seasoning, sauce, dressing, soysauce, and processed food |
| JP5666455B2 (en) * | 2009-09-10 | 2015-02-12 | キッコーマン株式会社 | Powder seasoning and method for producing the same |
| WO2011125790A1 (en) * | 2010-04-01 | 2011-10-13 | キッコーマン株式会社 | Glutamic acid-containing seasoning and method for producing same |
-
1999
- 1999-04-30 JP JP12387999A patent/JP4099614B2/en not_active Expired - Lifetime
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