JP2001061445A - Protease decomposition product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a protease decomposition product free from salt, producible at a low cost and having the advantages of a protease decomposition product having high amino acid conversion comprising the physiological functions such as hypotensive action, antioxidation action, lipid metabolism promoting action, immunopotentiation action, blood cholesterol reducing action, alcohol absorption inhibiting action and iron and calcium absorption promoting action and the lowering of allergenic effect and attracting attention, owing to the above functions, as a material usable in the fields of foods, cosmetics, pharmaceuticals, etc. SOLUTION: A protease decomposition product having an amino acid conversion of >=65% and thick taste can be produced by treating a chicken egg protein having high amino acid score with a protease under alkaline condition and hydrolyzing the product with rice malt.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a protein enzyme digest obtained by treating a chicken egg protein with a protease under alkaline conditions and then allowing the koji to act thereon, and a food or nutrient containing the protein enzyme digest. It is about.

[0002]

2. Description of the Related Art Conventionally, a proteolytic product is obtained by hydrolysis using a proteolytic enzyme or hydrochloric acid, and plant and animal-derived proteins are used as a source of raw material proteins. Plant-derived proteins include soybeans, wheat, corn, and the like, and animal-derived proteins include fish meat, animal meat, milk, chicken eggs, and the like.

[0003] Methods for decomposing proteins include a method of hydrolyzing with hydrochloric acid or the like, followed by neutralization, or a method of decomposing to peptides with a protease. Further, there is a method of decomposing in a high temperature range.

[0004] However, usually, when a protein is degraded by a protease, the proteolysate produces a unique bitterness, and the taste is disliked, and its use is limited. When hydrolyzed,
It was confirmed that mutagen was produced as a by-product during hydrolysis,
Its safety is becoming an issue.

[0005] Further, the protein as a raw material has a different nutritional value depending on the type thereof. For example, the percentage of the essential amino acids (amino acid score) based on the essential amino acids of breast milk is as follows: beef (76), rice (50), wheat ( 36), corn (40), fish (69) and barley (43), and these amino acids are not ideal proteins in terms of amino acid balance. In addition, the amino acid conversion rate of the conventional enzyme digest of egg protein is 5% at the highest.
0-55%, none highly degraded.

[0006]

SUMMARY OF THE INVENTION Under such a background, an object of the present invention is to provide a protein enzyme hydrolyzate having no bitterness and having a thick taste.

[0007]

Means for Solving the Problems The inventors of the present invention have devoted themselves to solving the above-mentioned problems, and as a result, after treating the egg protein with a protease under alkaline conditions, and then allowing the koji to act, the original egg is obtained. It has been found that the flavor of E. coli is eliminated, the thickness of the taste is increased, and a protein degradation product of a chicken egg protein having a high amino acid conversion rate can be obtained.

[0008] That is, the present invention is characterized by treating a chicken egg protein protein with a protease under alkaline conditions and then allowing the koji to act, or the amino acid conversion rate of the protein enzyme degradation product is 65%. The above is a protein enzymatic degradation product. Hereinafter, the present invention will be described in detail.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION As the chicken egg protein used in the present invention, the following proteins are usually used.
That is, it is a chicken egg protein obtained by removing a lipid portion from a chicken egg solution or a chicken egg powder as a raw material by an organic solvent extraction method or a supercritical extraction method, and may be in any form of liquid or powder. The ratio of egg yolk protein and egg white protein can be used in any ratio, and is not particularly limited.

[0010] The proteolytic enzyme of the present invention is a protease or peptidase enzyme that hydrolyzes proteins, and is usually of the genus Rhizopus, Aspergillus or Mu.
genus cor, genus Bacillus, Pseudomona
genus Streptococcus, Escheri
Enzymes derived from microorganisms such as genus chia, animals such as rennin and pancreatin, and plants derived from plants such as papain, bromelain and ficin are used, and preferably Rhizo.
genus pus, Aspergillus, Bacillu
An enzyme derived from the s genus is desirable, and its purified or crude product can be used alone or in combination of two or more, and there is no problem even when used in a plurality of combinations.

The koji used in the present invention is not particularly limited, but is inoculated with a koji mold producing proteinase into a solid medium containing a liquid culture of koji mold (liquid koji) or wheat bran. And the resulting solid koji.

[0012] Protease is roughly classified into alkaline, neutral and acidic depending on the optimum pH, and further divided into endo-type and exo-type depending on the site for decomposing the substrate. It is preferable to use them. The amount of these proteases used is appropriately determined depending on the type and combination of the proteases used, and is not particularly limited, but is usually expressed in terms of the activity units of the proteases per gram of the substrate protein. It is usually arbitrarily selected from the range of 10 to 50,000 units, preferably 1,000 to 30,000 units, and more preferably 1,000 to 10,000 units.

As an example of a method for measuring the above activity unit, an acid-soluble degradation product (TC) which increases with the cleavage of a peptide bond when a protease acts on casein.
A) There is a method of measuring the amount of the soluble decomposed product (A soluble decomposed product).
The amount of the enzyme that causes an increase in the color substance of the non-protein folin test solution corresponding to 1 microgram (μg) of tyrosine per minute is defined as one unit.

For details of the measurement method, refer to Casein solution (Note 1) 5
weigh accurately, place in a test tube, and
After heating for 0 minutes, accurately weigh 1 ml of the sample solution (Note 2), shake immediately, and mix accurately at 30 ± 0.5 ° C.
Leave for 0 minutes, add 5 ml of trichloroacetic acid solution, shake well, leave again at 30 ± 0.5 ° C for 30 minutes,
Filter through filter paper. 2 ml of the filtrate was accurately measured, 5 ml of sodium carbonate solution and 1 ml of diluted folin reagent were added, and the mixture was shaken well and allowed to stand at 30 ± 0.5 ° C. for 30 minutes.
Is measured. Separately, 5 ml of a trichloroacetic acid solution is added to 1 ml of the sample solution, then 5 ml of a casein solution is added, and the mixture is shaken, left at 30 ± 0.5 ° C. for 30 minutes, and the absorbance AB is measured by the same operation.

[0015] F: value obtained from the calibration curve for the amount of tyrosine corresponding to an absorbance difference of 1.000 (μg) W: amount of sample in 1 ml of sample solution (g)

(Note 1) 1) In the case of an acidic protease: 1.20 g (in terms of anhydrous) of casein was weighed, dissolved in 100 ml of 0.05N lactic acid under heating, and added with 0.5N sodium hydroxide to adjust the pH.
Adjust to 3.0 and add 40 ml of McIllvaine buffer and water to 200 ml. 2) In the case of neutral and alkaline proteases: 1.20 g (in terms of anhydrous) of casein was weighed, and 160 ml of a 0.05N disodium phosphate solution was added thereto, followed by heating and dissolving.
N hydrochloric acid was added to adjust the pH to 7.0, and water was added to add 200
ml.

(Note 2) 1) In the case of an acidic protease: 1.000 g of a sample is accurately measured and dissolved by adding water to make 100 ml. Centrifuge if necessary. Next, the proteolytic power is 25-40 units /
Dilute with water so as to fall within the range of ml to obtain a sample solution. 2) For neutral and alkaline proteases: Sample 1.
Accurately weigh 000 g, add calcium acetate / sodium chloride mixed solution and dissolve to make 100 ml. Centrifuge if necessary. Then, the mixture is diluted with a mixed solution of calcium acetate and sodium chloride so that the proteolytic activity falls within the range of 30 to 40 units / ml in the case of neutral protease and 15 to 20 units / ml in the case of alkaline protease. I do.

<Preparation of Reagents and Reagents> 1) Trichloroacetic acid solution For acidic protease: Add water to 71.7 g of trichloroacetic acid to make 1000 ml. Neutral and alkaline proteases: 6N acetic acid (55 ml) and water are added to 18 g of trichloroacetic acid and 18 g of sodium acetate (anhydrous) to make 1000 ml. 2) Sodium carbonate (0.55M) Dissolve 58.3 g of sodium carbonate (anhydrous) by adding water to make 1000 ml. 3) Folin TS: Add 30 ml of water to 10 ml of commercially available phenol reagent
And 4) Mcllvaine buffer solution A 0.1 M citric acid solution is added to a 0.2 M sodium phosphate solution to adjust the pH to 3.0. 0.2 M sodium phosphate solution: sodium phosphate (1
Dissolve 71.6 g in water to make 1000 ml. 0.1 M citric acid solution: Dissolve 21.0 g of citric acid by adding water to make 1000 ml. 5) Calcium acetate / sodium chloride mixed solution 0.35 g of calcium acetate and 0.58 of sodium chloride
g of the solution, water is added to dissolve the mixture, and the mixture is adjusted to pH 6.0 with 1N hydrochloric acid or 1N sodium hydroxide solution, and then made up to 1000 ml with water.

<Preparation of Tyrosine Calibration Curve> A commercially available tyrosine standard was dried at 105 ° C. for 3 hours, 0.500 g of the tyrosine standard was accurately weighed, and 0.2N hydrochloric acid was added to dissolve it.
Make it 0 ml. 1ml, 2ml, 3ml and 4m of this liquid
Measure exactly 1 and add 0.2 N hydrochloric acid to each to make exactly 100 ml. 2 ml of each solution contains 20 μg, 40 μg, 60 μg and 80 μg of tyrosine. Measure exactly 2 ml of each solution, add 5 ml of sodium carbonate solution and 1 ml of diluted Folin TS, add 30 ml
After standing at ± 0.5 ° C for 30 minutes, 660
The absorbances A1, A2, A3 and A4 in nm are measured. Separately, the absorbance A0 is measured in the same manner using 2 ml of 0.2N hydrochloric acid. From this, the absorbance difference (A1-
A0, A2-A0, A3-A0, and A4-A0) are plotted with the tyrosine amount (μg) in 2 ml of each liquid on the horizontal axis, and used as a calibration curve.

From the above operation, the amount of tyrosine (Fμg) with respect to the absorbance difference of 1.000 is determined.

In the present invention, the procedure starts with preparing a mixture of chicken egg proteins. Although it depends on the purity of the protein, it is usually 1 to 30% as a crude protein value, preferably 1 to 30%.
After adjusting to 20%, more preferably 1 to 10%, the pH is adjusted to the range of 9 to 13.

By setting the egg protein under alkaline conditions, the subsequent hydrolysis is accelerated and the amino acid conversion rate is reduced to 65%.
% Or more of the enzymatically degraded protein is easily obtained.

Next, a mixture of pH-adjusted chicken egg protein is hydrolyzed by the action of a protease and the action of koji. The amount of the protease added is represented by the activity unit of the protease per 1 g of the substrate protein as described above, and is usually from 10 to 50,000.
It is arbitrarily selected from the range of 0 units, preferably from 1,000 to 30,000 units, and more preferably from 1,000 to 10,000 units.

Other conditions for the hydrolysis are not limited to the following, but as an example, the temperature at which the protease is activated in the primary reaction may be in any temperature range as long as the temperature is within the temperature range in which the protease is activated. Although it can be hydrolyzed, it is usually -5 to 60 in order to obtain the enzyme degradation product of the present invention.
C., preferably 0 to 40 C., and more preferably 10 to 30 C. If the temperature is lower than -5 ° C, the protein is completely frozen and the protein cannot be effectively decomposed. If the temperature is higher than 60 ° C, the enzyme activity of the proteolytic enzyme is reduced and the protein cannot be decomposed efficiently. next,
The time for the hydrolysis is 1 hour to 10 days, more preferably 1 day to 5 days.

The temperature at which the koji works as a secondary reaction can be hydrolyzed in any temperature range as long as it is within the temperature range in which the koji works. The temperature is preferably in the range of 5 to 60 ° C, preferably 0 to 4 ° C.
0 ° C, more preferably 0 to 30 ° C. Next, the hydrolysis time may be degraded for a time sufficient to obtain an amino acid conversion rate of 65%, and is appropriately determined depending on the amount of the substrate protein, the amount of the protease, and the hydrolysis temperature. If the hydrolysis temperature is -5 to 10 ° C, 1 hour to 1
20 days, 10 to 20 ° C, 1 hour to 90 days, 20 to 20 ° C
At 30 ° C., 1 hour to 70 days is sufficient.

The timing of adding the koji after the protease is allowed to act under alkaline conditions is not particularly limited, but it is preferably added when the pH after the reaction becomes 9 or less, more preferably 8 or less. It is desirable.

According to the present invention, a koji is allowed to act on a chicken egg protein mixed solution under alkaline conditions, after the protease is allowed to act on the mixed solution.
It is characterized by being hydrolyzed, and no protein raw material other than chicken egg protein can have an amino acid conversion rate of 65% or more.

Here, the amino acid conversion rate can be measured by various known methods, and Na ₂ SO ₃ -TN
The measurement is performed by the BS method, the HPLC method, or the like. For example, the measurement of the amino acid conversion rate by the Na ₂ SO ₃ -TNBS method is usually performed by the following method.

<Method> The Na ₂ SO ₃ -TNBS method is a method for quantifying an amino group based on TNP conversion of a protein.
S (2,4,6-trinitrobenzene sulfonate sodium _salt-2H 2 O) were mixed with a compound having an amino group,
The reaction starts when the alkalinity is moderate, and the absorbance (420 nm) when the orange color is exhibited is measured. The amino acid conversion rate is calculated by the following formula using the value measured by the TNBS method.

TNBS measurement sample (borate buffer)
Sample diluted in 0.5) Color buffer 2.0m in 0.5ml
1, 0.5 ml of a 0.01 M sulfurous acid solution and 0.5 ml of a TNBS solution are added and reacted at 37 ° C. for 60 minutes, and the absorbance is measured at 420 nm.

<Reagent> TNBS solution: 2,4,6-trinitrobenzenesulfonic acid sodium salt-2H ₂ O,
Take 00 mg and dissolve in 100 ml of distilled water (0.00284M). When 0.5 ml of this reagent is used, 1.42 μmole of TNBS is contained, so that there is no problem in quantifying amino acids up to about 0.5 μmole. Coloring buffer: 0.15 M sodium borate buffer (dissolve 3.81 g of borax in 100 ml of warm water) or 4 M-potassium borate buffer (24.7 g of boric acid is charged with potassium hydroxide and dissolved) While adjusting the pH to 9.2, and then make up to 100 ml with distilled water).

Further, the amino acid conversion rate used in the present invention can be calculated by the following formula. The free amino acid is measured by formol titration, which is a known measuring method, and the total amount of amino acids is measured by the Kjeldahl method. The protein enzyme hydrolyzate produced in this way can be used as it is, but it is possible to remove odor components that cause coloring substances and burnt smell by appropriately treating with activated carbon or ion exchange resin. Can also be used. In addition, the obtained protein enzyme hydrolyzate can be used alone as a raw material, or can be blended and used with a natural extract or its substitute, a basic stock material, a flavor seasoning, and the like.

Furthermore, since the protein-enzyme hydrolyzate obtained in the above step has no salt added during the hydrolysis step, a desalting step is not required, and it is advantageous in industry that no salt is present. .

The thus obtained protein hydrolyzate of the present invention is composed of simple amino acids / dipeptides and tripeptides. Examples of the constituent peptides include Asp-Glu and Gl.
Dipeptides such as u-Ser, Ser-Gly, Val-Leu, Asp-Glu-Ser, Glu-Leu-S
er and the like. The protein enzyme hydrolyzate of the present invention can be used as a material in the food field, cosmetics field, pharmaceutical field, and the like, and, if necessary, a nucleic acid seasoning for the purpose of improving taste, nutritional value, storage stability, etc.
It can be used by mixing with materials such as chemical seasoning, umami seasoning, miso, soy sauce, salt, salt, oil and fat. Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.

[0035]

Example 1 A mixture was prepared by adding 10.72 kg of water and 2.68 kg of ethanol to 0.827 kg of defatted egg yolk powder (protein content 82%), and further adding caustic soda to adjust the pH to 11, followed by adding water. Bacterial alkaline protease (Bacillus subtilis) as a proteolytic enzyme for degradation
Origin: 220,000 units of activity / g) per protein 1
After mixing at 6,000 units per g and treating at 12 ° C. for one week, 0.34 kg of koji was added and decomposed at 12 ° C. for eight weeks. Thereafter, the mixture was heated at 85 ° C. for 30 minutes to inactivate the enzyme, thereby obtaining a protein enzyme degradation product. The obtained protein enzyme hydrolyzate was 2 filter paper (ADOVANTEC TOYO
Was used to obtain 9.7 kg of a filtrate. When the amino acid conversion of this product was measured, the total amount of amino nitrogen (TN) was 1.29 and the amount of free amino nitrogen (F.N.
N) was 0.924, the amino acid conversion ratio was 71.6%, and the salt content (Mor method) was 0%.

Comparative Example 1 On the other hand, wheat gluten (protein content: 76.6%) 0.8
A mixture is prepared by adding 10.72 kg of water and 2.68 kg of ethanol to 85 kg, and further adding caustic soda,
After being adjusted to 1, a bacterial alkaline protease (Bacillus subt) was used as a proteolytic enzyme for hydrolysis.
iris origin: 220,000 units of activity / g), 6,000 units per gram of protein, 12 ° C, 1
After weekly treatment, add 0.34 kg of koji and add 12
Decomposed for 8 weeks at ℃. Thereafter, the enzyme was inactivated by heating at 85 ° C. for 30 minutes to obtain a low-molecular peptide solution. The obtained low-molecular peptide solution was designated as No. 2 filter paper (ADOVANT
9.9 kg of the filtrate.
I got When the amination ratio of this product was measured, the total amount of amino nitrogen (TN) was 1.31, the amount of free amino nitrogen (FN) was 0.65, the amino acid conversion was 49.0%, and the salt content thereof was (Mole method) was 0%.

The protein enzyme-decomposed products obtained in Example 1 and Comparative Example 1 were added to commercially available noodle soup and subjected to a sensory evaluation. The blending ratio was such that 0.5 g of the protein enzyme digest of the present invention was added to 100 ml of commercially available noodle soup.

As a control, non-added noodle soup was prepared, and a sensory evaluation was conducted by 30 taste panels using a three-point comparison method. Table 1 shows the results.

[0039]

[Table 1]

From the results of Example 1 and Comparative Example 1, it was found that a proteinase was allowed to act on chicken egg protein under alkaline conditions, and then koji was allowed to act on the protein to hydrolyze it. It is clear that an excellent quality enzyme degradation product having a rate of 65% or more was obtained.

Example 2 3.3 kg of okara (protein content 4.0%) and 0.65 kg of defatted whole egg powder (protein content 84.3%) and water 10.
72 Kg was added to prepare a mixture, and caustic soda was further added to adjust the pH to 12. Then, 2.68 kg of butanol was added, and a bacterial alkaline protease (Bacillus subtilis) was used as a protease for hydrolysis.
Origin: 220,000 units of activity / g) per protein 1
After mixing at 8,000 units per g and treating at 15 ° C. for 5 days, 0.5 kg of koji was added and decomposed at 15 ° C. for 10 weeks. Thereafter, the enzyme was inactivated by heating at 85 ° C. for 30 minutes to obtain a proteolytic solution. The obtained protein hydrolyzate was 2 using a filter paper (manufactured by ADOVANTEC TOYO) to obtain 6.4 kg of a filtrate. The amino acid conversion of the filtrate was measured.
N) 0.92, free amino nitrogen (F.N) 0.6
86, the amino acid conversion ratio was 74.6%, and the salt content (Mor method) was 0%.

Comparative Example 2 3.3 kg of okara (protein content: 4.0%) and 0.65 kg of wheat gluten (protein content: 85.2%) were added to 11.1 of water.
4 Kg was added to prepare a mixed solution, caustic soda was further added to adjust the pH to 12, and then a neutral protease (Asperugill) was used as a protease for hydrolysis.
us oryzae origin: 3,000,000 units of activity / g), and 8000 units per gram of protein.
After treatment at 5 ° C. for 5 days, 0.5 kg of koji was added, and this was decomposed at 15 ° C. for 10 weeks. Then at 85 ° C for 30
The enzyme was inactivated by heating for one minute to obtain a proteolytic solution. The obtained protein hydrolyzate was 2 filter paper (ADOVANTEC
The product was filtered using TOYO (manufactured by TOYO) and the amino acid conversion of the product was measured.
0.95, free amino nitrogen (FN) 0.53
6. The degree of amino acid conversion was 56.4%, and the salt content (Mor method) was 0%.

From the results of Example 2 and Comparative Example 2, after the protease was allowed to act on the egg protein under alkaline conditions,
It is clear that the use of the koji yielded an excellent quality protein hydrolyzate with an amino acid conversion of 65% or more.

Example 3 Skim egg yolk powder (protein content: 83.3%) 0.365 k
g and 0.44 kg of defatted soybean (protein content: 82.0%), add 10.72 kg of water and 2.50 kg of ethanol to prepare a mixed solution, further add caustic soda, adjust the pH to 10, and hydrolyze the protein. Bacterial alkaline protease (Bacillus subtili) as a degrading enzyme
(s origin: 220,000 units / g of active unit) was mixed with 6,000 units per gram of protein, treated at 12 ° C for 10 days, added with 0.2 kg of koji, and decomposed at 12 ° C for 11 weeks. Thereafter, the enzyme was inactivated by heating at 85 ° C. for 30 minutes to obtain a proteolytic solution. The obtained protein hydrolyzate is
o. 2 was filtered using filter paper (manufactured by ADOVANTEC TOYO), and the amino acid conversion of the product was measured. The total amino nitrogen content (TN) 1.28 and the free amino nitrogen content (FN) 0. 914, amino acid conversion rate 7
1.4%, and its salt content (Moll method) was 0%.

Comparative Example 3 On the other hand, wheat gluten (protein content: 76.6%) 0.5
38 kg and defatted soybean (protein content 82.0%) 0.32
5kg, 10.72kg of water and 2.50kg of ethanol
To adjust the mixture, and further add caustic soda, p
After adjusting to H10, a bacterial alkaline protease (Bacillus su) was used as a proteolytic enzyme for hydrolysis.
btilis origin: 220,000 active units / g)
Is mixed with 6,000 units per gram of protein,
After treatment at 10 ° C for 10 days, 0.2 kg of koji was added,
For 11 weeks. Thereafter, the enzyme was inactivated by heating at 85 ° C. for 30 minutes to obtain a proteolytic solution. The obtained protein hydrolyzate was 2 filter paper (ADOVANTEC TOY
O), and the amino acid conversion of the product was measured, and the total amino nitrogen content (TN) was 1.3.
0, free amino type nitrogen (FN) 0.656, amino acid conversion rate 50.5%, salt content (Moll method) is 0
%Met.

From the results of Example 3 and Comparative Example 3, it was found that a high-quality protein enzyme hydrolyzate having an amino acid conversion rate of 65% or more was obtained by allowing koji to act after the action of the protease under alkaline conditions. It is clear that it has been obtained.

The protein hydrolyzate obtained in Example 3 and Comparative Example 3 was added to commercially available noodle soup, and the sensory evaluation was performed. The blending ratio was such that 0.5 g of the protein enzyme digest of the present invention was added to 100 ml of commercially available noodle soup.

As a control, noodle soup without additives was prepared, and a sensory evaluation was conducted by 30 taste panels using a three-point comparison method. Table 2 shows the results.

[0049]

[Table 2]

According to the results of Example 3 and Comparative Example 3, the egg protein was allowed to act on the egg protein under alkaline conditions, and then the koji was allowed to act on the egg protein. It is clear that the above-mentioned high-quality degraded protein enzyme was obtained.

The embodiments of the present invention are as follows. (1) The present invention relates to a protein enzyme hydrolyzate having a thick taste and an amino acid conversion rate of 65% or more, which is obtained by treating a chicken egg protein with a protease under alkaline conditions and then reacting with koji. (2) a food or feed containing the protein / enzyme hydrolyzate of the above (1);
Fertilizers, nutrients, cosmetics, pharmaceuticals.

(3) The chicken egg protein is a chicken egg protein obtained by removing a lipid portion from a chicken egg solution or a chicken egg powder as a raw material by an organic solvent extraction method or a supercritical extraction method. The above-mentioned (1) to (10) are used in any ratio, without any particular limitation on the ratio of protein and egg white protein.
(2) The enzyme-decomposed product of any one of the above. (4) The protein enzyme-decomposed product according to any of (1) to (2), wherein the alkali is a hydroxide of an alkali metal such as sodium hydroxide or potassium hydroxide, and a purified or crude product thereof is used. .

(5) Proteolytic enzymes are proteases and peptidases, Rhizopus genus, Aspergil
lus, Mucor, Bacillus, Pse
genus udomonas, Streptococcus,
Microbial origin such as Escherichia, rennin,
Enzymes derived from animals such as pancreatin and plants derived from papain, bromelain, ficin, etc., preferably Rhizopus, Aspergillus, B
(1)-an enzyme derived from the genus acillus, wherein the purified or crude product is used alone or in combination of two or more.
(2) The enzyme-decomposed product of any one of the above. (6) The content of the crude protein is 1 to 30%, preferably 1 to 2
The protein enzyme digest according to any one of the above (1) and (2), which is adjusted to a mixture of 0%, more preferably 1 to 10%.

(7) The amount of proteolytic enzyme added is usually expressed in terms of the activity unit of proteolytic enzyme per 1 g of the substrate protein, and is usually from 10 to 50,000 units, preferably from 1,000 to 30,000 units. , More preferably 1,0
The proteolytic product according to any one of the above (1) and (2), which is arbitrarily selected from the range of 00 to 10,000 units. (8) The hydrolysis temperature is usually in the range of -5 to 50C, preferably 0 to 40C, more preferably 0 to 30C.
The protein enzyme-decomposed product according to any one of the above (1) and (2), which is at ° C. (9) The hydrolysis time is such that the hydrolysis temperature is -5 to 10C.
1 hour to 100 days, 10 hours to 20 degrees Celsius, 1 hour to 70 days, and 20 hours to 30 degrees Celsius, 1 hour to 30 days are sufficient. Degradation products of protein enzymes.

[0055]

EFFECTS OF THE INVENTION The enzyme-decomposed product of the present invention has a thick taste and a good amino acid score, and is widely used as an amino acid source in all fields such as foods, feeds, fertilizers, nutrients, cosmetics and pharmaceuticals. It is intended to provide a possible protein enzyme degradation product.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Keiichi Kubota 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Kagaku Co., Ltd. F-term (reference) 4B018 LB09 MD22 MD72 MD80 MD90

Claims (4)

[Claims] 1. A protein-enzymatic degradation product obtained by treating a chicken egg protein with a protease under alkaline conditions and then allowing koji to act. 2. The protein enzyme-decomposed product according to claim 1, wherein the amino acid conversion rate is 65% or more. 3. A food containing the enzyme-decomposed product of claim 1 or 2. 4. A nutrient containing the enzyme-decomposed product of claim 1 or 2.