JP2004089050A - Method for improving taste of enzymatically decomposed product of protein - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for reinforcing first taste of an enzymatically decomposed product of protein representing a decomposition rate of ≥80%. <P>SOLUTION: The method for improving taste of an enzymatically decomposed product of protein comprises treating the product using 0.5-5 g active carbon (in terms of dry product) based on 1g of all nitrogen in the enzymatically decomposed product of protein having a decomposition rate of ≥80%. <P>COPYRIGHT: (C)2004,JPO

Description

【００１９】
４．調味液の成分分析。
表１に示した活性炭未処理と、活性炭２ｇ／ＴＮｇで処理した大豆タンパク質酵素分解物につき、分解率を分解物中のアミノ基をオルトフェニルアルデヒドと反応せしめ生成する蛍光を測定する方法ＯＰＡ法（Ｐｏｔｅｒ，Ｄ．，Ｊ．Ａｇｒｉｃ．　Ｆｏｏｄ　Ｃｈｅｍ．，　３２，３３４−３３９（１９８４））によって測定した。
アミノ酸濃度はアミノ酸アナライザー（日立製作所製）で、ＴＮ濃度はケルダール法で分析、アミノ酸濃度をＴＮ濃度で割った値をアミノ酸組成として表２に示した。
【００２０】
【表２】

【００２１】
【発明の効果】
本発明によれば、タンパク質酵素分解物中のＭｅｔ、Ｔｙｒ、Ｐｈｅ等の疎水性アミノ酸やペプチド等が活性炭により吸着除去され、表２に示す通り窒素あたりのアミノ酸量が増加した。表１ではタンパク質酸分解調味料と遜色ない呈味を備えたタンパク質酵素分解物を作製できたことを示している。尚本方法で得られたタンパク質酵素分解物はそのままでも調味料として、あるいは更に食塩その他の食品を加えた調味料として、タンパク質酸分解調味料の代替のみならず、用途に制限なく汎用調味料の素材として利用でき、極めて有用な製品である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to improving the taste of a protein enzyme-decomposed product having a high decomposition rate. More specifically, the present invention relates to a method for treating a protein enzyme-decomposed product having a decomposition rate of 80% or more with activated carbon to enhance the taste and improve the taste.
[0002]
[Prior art]
In recent years, a proteolytic seasoning containing a high content of 3-MCPD (monochlorodihydroxypropanol) has become a problem, and the development of a highly safe, high-degrading protein-enzymatic degrading seasoning that does not contain 3-MCPD has been actively conducted. Has been done.
[0003]
Proteolytic seasoning is a seasoning made by hydrolyzing protein materials such as soybeans with acids such as hydrochloric acid, and has characteristics such as "strong first taste" and "strong umami". The enzymatically degraded seasoning obtained by enzymatically decomposing a protein material has a characteristic that it has a middle aftertaste and a swelling property, and has problems such as a weak first taste such as umami and a bitter taste. For example, the enzymatically degraded protein seasoning disclosed in JP-A-6-276996 has a decomposition rate to amino acids of 80% or more, but has a weak initial taste and is difficult to substitute for a protein acid-decomposed seasoning.
[0004]
The reason for the weakness and bitterness of enzymatically degraded seasonings is thought to be that the peptides remaining without being decomposed into amino acids mask the previous taste or become bitter substances themselves. For example, in Japanese Patent Application Laid-Open No. 3-49651, a residual peptide which is a source of the bitterness of an enzymatic degradation product is decomposed by the action of a microorganism to improve the taste. Further, in JP-A-2-5829 and JP-A-7-115913, digestion of the residual peptide by a peptide-decomposing enzyme such as carboxypeptidase and improvement in taste are performed. Although these methods have some effects, they still have problems to be improved, such as a room for improvement in taste and complicated operation.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to propose a method for improving the taste of a protein enzyme-decomposed product having a high decomposition rate, in particular, a method for enhancing the forerunner and bringing it closer to the taste exhibited by the protein acid-decomposed product by a simpler operation.
[0006]
[Means for Solving the Problems]
In order to solve the above problem, the present inventor has found that the characteristic of a protein acid hydrolyzate is that the raw protein is almost completely amino acidized, and its taste is mainly based on amino acids. The inventors focused on the fact that the peptide was hardly adsorbed, and the peptide was preferentially adsorbed. As a result of various studies, the present invention was completed. That is, the present invention provides a method for treating a protein enzymatically decomposed product having a decomposition rate of 80% or more with 0.5 to 5 g of activated carbon (hereinafter referred to as g / TNg) in terms of dry matter per 1 g of total nitrogen. This is a method for improving the taste of the enzyme decomposition product. By applying this method, the taste is improved by removing or reducing the peptide in the protein enzyme hydrolyzate having a decomposition rate of 80% or more, thereby enhancing the taste, and bringing the protein taste close to the protein acid hydrolyzate. I can do it.
[0007]
Activated carbon treatment of seasonings, including protein acid-decomposed seasonings, has heretofore been often performed for the purpose of decolorization and deodorization (Japanese Patent Application Laid-Open Nos. 02-42822 and 04-335868). However, there has been no report for the purpose of enhancing the taste, ie, enhancing the taste, of a specific enzyme hydrolyzate having a decomposition rate of 80% or more. Hereinafter, this will be described in more detail.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the term "enzymatically degraded protein having a decomposition rate of 80% or more" refers to OPA which is obtained by reacting an amino group in the degraded product with orthophenylaldehyde by reacting a protein hydrolyzate with animal or plant protein as a raw material. The value derived by the method (Poter, D., J. Agric. Food Chem., 32, 334-339 (1984)) is defined as 100% when the value obtained when the protein material is acid-hydrolyzed by a conventional method. And all those in which the decomposition rate of the protein enzymatic degradation product is 80% or more. When the protein enzymatic degradation product contains a solid portion such as a culture of a microorganism, it is desirable to perform solid-liquid separation and use the filtrate for the treatment of activated carbon in the next step. If necessary, operations such as concentration and heat treatment may be performed. After the enzymatic decomposition, salt, ethanol, etc. may be added. When a protein enzyme-decomposed product having a decomposition rate of 80% or more is a dried solid, it can be used as an aqueous solution.
[0009]
As a protein raw material, vegetable protein including soybean, wheat, barley, rice, etc., or processed products thereof, animal meat such as beef, pork, chicken, or an extract thereof, fish and its extract, and animal protein such as residue are used. .
[0010]
The proteolytically active substance may be any substance having proteolytic activity, and includes, for example, a separated protein hydrolase (protease and / or peptidase) sample, a culture of a microorganism, or a processed product thereof. Microorganism cultures include liquid cultures of Aspergillus or Bacillus, or solid cultures of Aspergillus, especially rice koji, wheat koji, soybean koji, bran koji And soy sauce koji.
[0011]
The acid-decomposed seasoning refers to a substance obtained by substantially completely hydrolyzing animal and plant proteins to an amino acid with an acid such as hydrochloric acid, and includes so-called HVP and HAP. In general, soybeans or processed products thereof, products obtained by acid-decomposition of vegetable proteins such as gluten and corn meal, and products obtained by acid-decomposition of animal proteins mainly containing collagen are known.
[0012]
The first taste in the present invention is a taste mainly composed of free amino acids and organic acids, and has a taste that spreads quickly when it is contained in the mouth, a middle taste is a taste that follows the first taste, and a last taste is a taste that follows the middle taste. Good, the mid-taste here is a generic term for mid-taste and after-taste. Bulging means that the taste flavor has a favorable spread without converging.
[0013]
Activated carbon is not particularly limited as long as it can be used for foods, and any of them can be used. The method of using the activated carbon can be carried out by a conventional method without any special contrivance. There is no particular limitation on the concentration of the enzymatically degraded protein at the time of the activated carbon treatment, and those skilled in the art can appropriately carry out the concentration. However, the concentration of the enzymatically degraded product of 1 to 35% (W / V) or less is easy to handle. However, the amount of the activated carbon to be added is in the range of 0.5 to 5 g / TNg, and the activated carbon can be contacted for a certain period of time and then filtered. When the amount of activated carbon is 0.5 g / TNg or less, the effect of enhancing the taste is low, and when the amount is 5 g / TNg or more, the yield of amino acids is reduced, and the strength of the taste is also reduced.
[0014]
The embodiment of the present invention is not particularly limited, and a decomposition rate of a protein enzyme having a decomposition rate of 80% or more is prepared by production or purchase, and activated carbon is added thereto in the above-described range and brought into contact with the product. If necessary, appropriate stirring may be performed, and then the activated carbon may be removed by a conventional method to obtain a filtrate.
[0015]
【Example】
1. Preparation of Protein Enzyme Decomposition A koji mold isolated from a commercially available soy sauce koji "Usumurasaki" (manufactured by Higuchi Matsunosuke Shoten) was inoculated into a bran medium, and cultured at 30 ° C. for 3 days to produce a bran koji.
1 kg of defatted soybean and 300 g of bran koji were immersed in 4 L of a 5% ethanol aqueous solution, and then non-salt-tolerant yeast separated from commercially available sake lees (Mershan) was added at 100,000 cells / ml. This mixed solution was maintained at 30 ° C. for 5 days to perform ethanol fermentation, and then maintained at 50 ° C. for 5 days to perform enzymatic degradation.
The obtained enzyme-decomposed solution was squeezed and filtered with a filter cloth to obtain an enzyme-decomposed solution of soybean protein (TN 2.03 g / dL, 3.4 L) having a decomposition rate of 90% into amino acids.
[0016]
2. Activated carbon treatment Activated carbon (activated carbon BA: manufactured by Ajinomoto Fine Techno Co., Ltd.) was added to the obtained enzyme-decomposed solution in a concentration of 0.5, 1, 2, 5, 10 g (Dry) / TNg, and the mixture was treated at 65 ° C. for 1 hour. The treatment liquid was filtered through filter paper (No. 5C manufactured by Advantech), and subjected to sensory evaluation.
[0017]
3. Using the obtained activated carbon-treated enzyme decomposition solution, sensory evaluation was performed on TN 0.12% and NaCl 0.8%, and the umami intensity and the first taste intensity were evaluated. As a comparative control, a soy protein acid-decomposed seasoning light-mouthed “taste liquid” (manufactured by Ajinomoto Co.) was used, and the evaluation method was 5 points for each item (weak; 1 point to strong; 5 points). n = 12). Table 1 shows the average value of the evaluation results. As shown in Table 1, at the activated carbon treatment concentration of 0.5 to 5 g / TNg, the strength and taste of the first taste comparable to that of the proteolytic seasoning could be realized. In addition, a three-point discrimination test was performed on a protein enzyme hydrolyzate treated with 1 g / TNg activated carbon, which was highly evaluated. The evaluation solution was prepared in the same manner as described above. (Experiment 1) is a light-mouthed “taste liquid” and a protein enzymatic degradation product treated with 1 g / TNg activated carbon, and (Experiment 2) is an untreated activated carbon and a protein enzymatic degradation product treated with 1 g / TNg activated carbon. The test was performed using an evaluation panel (n = 12). As a result, there were 5 correct answers in (test zone 1) and 11 in (test zone 2). As a result of the significant difference test, no significant difference was observed between the protein enzymatic hydrolyzate treated with 1 g / TNg activated carbon and the light-mouthed “taste liquid”, and a significant difference at a significant level of 0.1% from the activated carbon untreated product. That is, it was confirmed that the enzymatically degraded protein treated with activated carbon was useful as a substitute for the degraded protein acid.
[0018]
[Table 1]

[0019]
4. Component analysis of seasoning liquid.
The OPA method of measuring the fluorescence generated by reacting the amino group in the decomposition product with the ortho-phenylaldehyde by measuring the decomposition rate of the enzyme decomposition product of the soybean protein treated with the activated carbon untreated and the activated carbon 2 g / TNg shown in Table 1 Potter, D., J. Agric. Food Chem., 32, 334-339 (1984)).
The amino acid concentration was analyzed by an amino acid analyzer (manufactured by Hitachi, Ltd.), the TN concentration was analyzed by the Kjeldahl method, and the value obtained by dividing the amino acid concentration by the TN concentration was shown in Table 2 as the amino acid composition.
[0020]
[Table 2]

[0021]
【The invention's effect】
According to the present invention, hydrophobic amino acids such as Met, Tyr, Phe and the like in enzymatic degradation products of proteins, peptides and the like were adsorbed and removed by activated carbon, and as shown in Table 2, the amount of amino acids per nitrogen was increased. Table 1 shows that a protein enzyme-decomposed product having a taste comparable to that of the protein acid-decomposed seasoning was produced. In addition, the enzymatically degraded protein obtained by the present method can be used as a seasoning as it is, or as a seasoning to which salt and other foods are added, as well as a substitute for protein acid degradation seasoning, and can be used as a general-purpose seasoning without limitation in use. It is a very useful product that can be used as a material.

Claims (2)

A protein enzyme digest having a degradation rate of 80% or more is treated with activated carbon in an amount of 0.5 to 5 g in terms of dry matter per 1 g of total nitrogen of the enzyme digest, thereby improving the taste of the protein enzyme digest. Method. 2. The flavor according to claim 1, wherein the protein enzyme hydrolyzate is produced by a process of decomposing with a protein hydrolase active substance using a vegetable protein material and / or an animal protein material. How to improve.