JP2006271286A - Method for decreasing masking function of protein hydrolysate - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for decreasing a function of protein hydrolysate of masking the flavor of a material used for processed food and condiments, and to provide a protein hydrolysate capable of giving food favorable taste/flavor without masking flavor/taste which the food has. <P>SOLUTION: This method for decreasing the masking function of the protein hydrolysate comprises removing fractions having molecular weight above 30,000 with ultrafiltration. The fractions having molecular weight above 30,000 are removed through finding that a fraction whose molecular weight is bigger than that of the protein hydrolysate has a masking function, and making ultrafiltration and glucide splitting enzyme act. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for reducing the function of masking the flavor of raw materials used in processed foods and seasonings without impairing the richness of protein hydrolysates.

  As a function required for seasonings, masking off-flavors such as retort odor, deteriorated odor, and animal odor when added to foods to reduce off-flavor or unfavorable taste ( There is a so-called masking function that reduces the taste and bitterness. On the other hand, the masking function also has the problem of reducing the preferred flavor and taste of food, especially when the purpose is to take advantage of the flavor and taste of the food or the food material itself. This masking function of the seasoning is unnecessary. Therefore, in order to suppress the amount of seasoning added to the extent that masking effect does not appear, or to further enhance the flavor of the food itself, for example, use a high quality dashi to improve the aroma of noodle soup, add a flavor substance Measures such as, are taken. In the former case, there is a demerit that the effect of adding the seasoning, that is, imparting a preferred flavor and taste, is insufficient, and in the latter case, there is a problem such as an increase in production cost of the product. . There are many seasonings with a masking function, but there are very few disclosures of methods for reducing the masking function of the seasoning, and in the dressing containing roasted sesame seeds and citrus juice, There is only a technique (Patent Document 1) that does not mask the citrus flavor, and there is no technique that reduces only the masking function without losing the taste, flavor, and flavor of the seasoning itself.

Ultrafiltration treatment during the production of food is a widely used technique, but the purpose is to clarify seasonings (Patent Document 2), remove coloring and flavor (Patent Document 3), etc. There is no mention of a method for reducing the masking function by processing. In addition, although there is a technique (Patent Documents 4 to 6) for improving flavor and taste by focusing on a specific molecular weight fraction of the seasoning, a technique for fractionating the seasoning by molecular weight and reducing the masking function is disclosed. It has not been.
JP 2004-242561 A JP 7-222570 A JP 2002-34591 A Japanese Patent Laid-Open No. 11-46718 JP-A-4-121161 JP 61-141858 A

  The present invention provides a method for reducing the function of masking the flavor of a raw material used in processed foods and seasonings of protein hydrolysates, and preferable taste without masking the flavor and taste of food -It aims at providing the protein hydrolyzate which can provide a flavor to a foodstuff.

  As a result of intensive investigations to solve the above problems, the present inventor has found that the fraction having a higher molecular weight in the protein hydrolyzate has a masking function. It was found that the masking function of a protein hydrolyzate can be reduced by removing a fraction having a molecular weight exceeding 30,000 by the action of a degrading enzyme. That is, the present invention is as follows.

(1) A method for reducing the masking function of a protein hydrolyzate by removing a fraction having a molecular weight exceeding 30,000.
(2) A method for reducing the masking function of a protein hydrolyzate by removing a fraction having a molecular weight exceeding 17,000.
(3) A method for reducing the masking function of a protein hydrolyzate by removing a fraction having a molecular weight exceeding 10,000.
(4) The method according to any one of (1) to (3), wherein the method for removing the fraction is by ultrafiltration.
(5) A method for reducing the masking function of a protein hydrolyzate by causing a saccharide-degrading enzyme to act on the protein hydrolyzate.
(6) A protein hydrolyzate having a masking function reduced by the method according to (1) to (5).

  As an effect of the present invention, the masking function of a protein hydrolyzate such as soy sauce can be reduced, and a protein hydrolyzate utilizing the flavor and taste of other food materials can be obtained.

  The raw material protein of the protein hydrolyzate of the present invention is not particularly limited, and may be a raw material material containing any protein. For example, any protein such as plant protein, animal protein, or yeast cell-derived protein can be used. . Examples of plant proteins include seed proteins such as wheat protein, soybean protein, and corn protein, and specifically include defatted soybean, wheat gluten, corn gluten, and the like. Animal proteins include muscle proteins such as gelatin, collagen and myosin, and milk proteins such as casein. The raw material materials containing protein include animal meat extracts such as beef extract and chicken extract, bone extract, yeast extract and the like, and hydrolysates thereof are included in the present invention.

  Examples of the hydrolysis method of the present invention include conventional hydrolysis with an acid such as hydrochloric acid or an alkali such as sodium hydroxide, but a method using a protein hydrolase is preferred. The degree of degradation is not particularly limited, and a protein partial hydrolyzate is also included in the present invention. The enzyme is not particularly limited as long as it has a function of hydrolyzing the raw material protein or the protein-containing material, microbial cells (including spores) secreting degrading enzymes such as koji mold, microbial culture solution, microbial culture supernatant, Proteolytic enzymes such as purified or partially purified proteases and peptidases are included. Furthermore, the autolysis enzyme contained in the yeast cell itself used for manufacture of a yeast extract is also contained. The enzyme reaction conditions may be any conditions as long as the enzyme used exhibits activity, and the pH and temperature conditions are more efficient when they are close to the optimum conditions. The reaction time varies depending on conditions such as the amount of enzyme, temperature, pH, etc., but if it is longer than necessary, it may have an adverse effect on quality such as unnecessary degradation and browning, so it may be 10 hours to 20 days. preferable. Those skilled in the art can easily determine suitable hydrolysis conditions for using a protein hydrolyzate as a seasoning by sampling, analyzing and evaluating the hydrolyzate during the hydrolysis treatment.

  As a method of removing a fraction having a molecular weight of 10,000, 17,000 or 30,000 of the present invention, a method using an ultrafiltration membrane, a method using a dialysis membrane, high performance liquid chromatography (HPLC), Examples thereof include a gel filtration chromatography method. The material containing the hydrolyzed protein is separated into solid and liquid by a general method such as filtration and centrifugation, and after recovering the liquid portion, the above fractionation treatment is more efficient. The fraction having a molecular weight of 10,000 or less has almost no masking function, but the protein hydrolyzate has a weak feeling of richness.

  In addition, a fraction having a masking function can be decomposed and removed by allowing a glycolytic enzyme to act on the protein hydrolyzate. The enzyme is not particularly limited as long as it has a function of hydrolyzing the carbohydrate contained in the raw material protein or the protein-containing material. Microbial cells (including spores) that secrete degrading enzymes such as Neisseria gonorrhoeae, microbial culture solution, microbial culture Liquid supernatants and purified or partially purified amylases, pectinases, cellulases and other carbohydrate degrading enzymes are included. The enzyme reaction conditions may be any conditions as long as the enzyme used exhibits activity, and the pH and temperature conditions are more efficient when they are close to the optimum conditions. The reaction time varies depending on the conditions such as the amount of enzyme, temperature, pH, etc., but if it is too long, it may adversely affect the quality such as unnecessary degradation and browning, and it is preferably 10 to 100 hours. .

  Furthermore, before the fractionation treatment for removing the fraction having a molecular weight exceeding 30,000, preferably after, decolorization treatment by activated carbon, ultrafiltration, etc., separation / purification treatment by membrane separation using various chromatographies, dialysis membranes, etc., Concentration treatment such as membrane concentration or vacuum concentration may be performed. Moreover, if it pulverizes by methods, such as spray drying and freeze-drying, after a fractionation process, the powder seasoning excellent in storage stability can be obtained, without adding salt etc.

  The following examples further illustrate the present invention. The present invention is not limited in any way by this example.

  500 g of wheat gluten “SWP500” (manufactured by Amiram) was added to 2 L of city water, sufficiently dispersed, and then heat sterilized at 120 ° C. for 20 minutes to prepare a wheat gluten dispersion. Separately, 30 g of soy protein “Essan Proten F” (manufactured by J-Oil Mills) was added to 2 L of city water and dispersed, and then heat sterilized at 120 ° C. for 20 minutes to prepare a defatted soybean dispersion, and this was preliminarily added to the medium. Aspergillus oryzae pre-cultured in 1) was added to 1% (V / V), and cultured at 30 ° C. for 36 hours with a fermenter jar. 0.6 L of the Aspergillus oryzae culture was added to 2 L of the wheat gluten dispersion, and a hydrolysis reaction was performed at 36 ° C. for 50 hours while stirring with a fermenter jar. This decomposition liquid was subjected to solid-liquid separation using a Buchner funnel, and 60 g of activated carbon was further added to the filtrate, followed by heating at 60 ° C. for 10 minutes for decolorization. Activated carbon was removed from the obtained decolorized liquid using a Buchner funnel, and the filtrate was dried by a freeze dryer to obtain a powdered wheat gluten enzymatically-degraded seasoning. The powdered wheat gluten enzymatic degradation seasoning thus obtained was dissolved in water, and the resulting aqueous solution was subjected to an ultra-membrane cartridge Prep / Scale-TFF PLAC 1K (MILLIPORE) with a molecular weight cut off of 1000, The permeate was used as a wheat gluten enzymatic decomposition seasoning fraction having a molecular weight of 1000 or less. In addition, by continuing to add distilled water to this concentrated liquid (liquid that does not permeate the membrane), theoretically, components having a molecular weight of 1000 or less contained in the concentrated liquid (liquid that does not permeate the film) almost permeate the membrane. (Theoretically 1/1000 or less) Wheat gluten enzymatic decomposition seasoning molecular weight fraction having a molecular weight of 1000 or more. Three peak areas were obtained by subjecting a 0.5% solution of the fraction having a molecular weight of 1000 or more to HPLC. As the HPLC at this time, an apparatus: L-6320 (manufactured by Hitachi, Ltd.) Detector: RI model 574 (manufactured by Gaschrom Industries) was used. As a column, 0.15M ammonium formate solution (pH 7.5) was used with Asahipak GS-320 7G 7.6 mm × 500 mm (manufactured by Shodex) as a mobile phase. Analysis conditions were as follows: column temperature: 24 ° C. (room temperature), flow rate: 0.5 mml / min. By comparison with a molecular weight marker (LMW Gel Filtration Calibration Kit manufactured by Amersham Biosciences), these three peak areas were estimated to have a molecular weight of 1000 to 30,000, 30,000 to 50,000, and a molecular weight of 50,000 or more. The solid content when these fractions before 100% are molecular weight 1000 or less, 1000 to 30,000, 30,000 to 50,000, 50,000 or more in order 98%, 1.31%, 0.67%, It was 0.05%. The four molecular weight fractions thus obtained were subjected to sensory evaluation in order to confirm the masking function.

  As a sensory evaluation method, wheat gluten enzymatic decomposition seasoning before fractionation was added to 5% self-extracted natural bonito so that the solid content at the time of eating was 0.01%. That is, each molecular weight fraction was added in an amount equivalent to 0.01% solid content of wheat gluten-enzyme-decomposed seasoning before fractionation. As a control, a sensory evaluation was performed on 16 taste panels using 5% self-extracted natural bonito with no enzyme-degraded seasoning added. As an evaluation of the masking function, the control and each seasoning additive were compared, the strength of the stock flavor of each seasoning additive was evaluated, and a score was assigned. The sensory score was 0 point for the dashi flavor equivalent to that of the control, -1 point when the dashi flavor was slightly weaker than the control, and -2 when the dashi flavor was weaker than the control. When the average score of 16 people is -0.6 or more and 0 or less, the masking function is ± (there is almost no masking function), and when it is -1.4 or more and less than -0.6, + (the masking function is Weak), and less than -1.4, it was defined as ++ (strong masking function). The results are shown in Table 1. As shown in Table 1, there is a strong masking function for fractions with a molecular weight of 50,000 or more, and a masking function for fractions with a molecular weight of 30,000 to 50,000. It was confirmed that there was no. That is, the masking function of the protein hydrolyzate could be reduced by removing a fraction having a molecular weight exceeding 30,000 by HPLC.

60 kg of swollen defatted soybeans (Proten TY, NSI15 manufactured by Ajinomoto Co., Inc.) and 47 kg of the culture solution (pH 6.3) of lactic acid bacteria Lactococcus lactis are introduced into a mixing machine (Mazeler (Industrial Machinery Co., Ltd.)) and mixed thoroughly. Thereafter, spore of Aspergillus soya was further added to 2 × 10 ⁶ co / g raw material and mixed. The above mixture was placed in a draft iron making machine and cultured for 45 hours while maintaining the product temperature at 30 to 32 ° C. 40 kg of the obtained soot and 108 kg of salt solution with a salt concentration of 15.6% by weight were charged into a jacketed tank. The salt used was Nakuru M (Naikai Salt Industry Co., Ltd.). Hot water was circulated through the jacket to warm the moromi, and fermentation was performed at 35 ° C. for 14 days. Moreover, during fermentation, it stirred once a day and the koji floated on the upper part was disperse | distributed uniformly. Residue was removed with a back cloth after fermentation to obtain fresh (soy protein hydrolyzate). After adding 40 g of sodium chloride and 20 g of 95% alcohol (manufactured by Nippon Alcohol Industry Co., Ltd.) to 1 L of this raw fried food, the fried food was adjusted to pH 4.5 with 6N hydrochloric acid solution. 0.15 g of SD-V6 charcoal (manufactured by Ajinomoto Fine Techno Co., Ltd.) was added to 500 g of freshly fried chicken after pH adjustment, and incubated at 25 ° C. for 30 minutes. Next, after adjusting the pH to 5.1 with 40% NaOH, filtration was performed with No. 2 and No. 5C filter paper (manufactured by Advantech) to remove the activated carbon. Next, the obtained fresh fried chicken was fired at 80 ° C. for 30 minutes, and then allowed to stand at 60 ° C. for 24 hours to promote agglomeration. Finally, the supernatant was obtained by centrifugation, and then filtered (0.45 μm, Chromatodisc (manufactured by Kurabo Industries)) to obtain a clear seasoning liquid. A molecular weight fraction having a molecular weight of 1000 or less and a molecular weight of 1000 or more was obtained from this seasoning liquid by the same method as described in Example 1. By subjecting a fraction having a molecular weight of 1,000 or more to gel filtration and comparing it with a molecular weight marker, the molecular weight fraction of a wheat gluten enzymatic degradation seasoning having a molecular weight of 1,000 to 10,000, 10,000 to 30,000, 30,000 to 50,000, and 50,000 A painting was obtained. The solid content when these fractions are 100%, the molecular weight is 1000 or less, 1000 to 10,000, 10,000 to 30,000, 30,000 to 50,000, 50,000 or more in the order of 96.6%, 1. They were 60%, 0.57%, 0.35%, and 0.88%. In order to confirm the masking function of the five molecular weight fractions obtained in this manner, sensory evaluation was performed by the same method as described in Example 1. It shows in Table 2. As shown in Table 2, there is a strong masking function for fractions with a molecular weight of 50,000 or more, and a masking function for fractions with an estimated molecular weight of 30,000 to 50,000, but for fractions with a molecular weight of 30,000 or less. It was confirmed that there was no function. That is, the masking function of the protein hydrolyzate could be reduced by removing the fraction having a molecular weight exceeding 30,000 by HPLC.

  A 10% aqueous solution was prepared from the wheat gluten enzyme-degraded seasoning obtained by the method described in Example 1, and permeates having various fractional molecular weights or less were obtained using an ultrafiltration membrane. Ultrafiltration membranes include molecular weight cut-off 50,000 (Millipore Centriprep YM-50), 30,000 (Millipore Centriprep YM-30), 17,000 (Nitto Denko Corporation, flat membrane) NTU-3150), 10,000 (Millipore Centriprep YM-10) and 3,000 (Millipore Centriprep YM-3) membranes were used. The obtained permeate was subjected to sensory evaluation, the masking function of each permeate was evaluated by the method described in Example 1, and the sense of richness was sensorially evaluated. The evaluation of the richness was evaluated based on the richness of the soup stock of each seasoning additive. The sensory score was 0 points for the dashi richness equivalent to the control, 1 point when the dashi richness was slightly stronger than the control, and 2 points when the dashi richness was stronger than the control. And, when the average of the scores of 16 people is 0 or more and less than 0.6, the rich feeling is ± (not much different from the control), and when it is 0.6 or more and less than 1.4, + (the rich feeling is slightly stronger than the control) ), 1.4 or more, it was set as ++ (stronger than control). The results are shown in Table 3. As shown in Table 3, when an ultrafiltration membrane having a molecular weight cut off of 30,000, 17,000, 10,000, or 3,000 was used, no masking function was observed, and the molecular weight was 30,000 in the ultrafiltration treatment. By removing fractions exceeding 17,000, 10,000 or 3,000, the masking function of the protein hydrolyzate could be reduced. However, since the filtrate using an ultrafiltration membrane with a molecular weight cut off of 3,000 felt weak, it was suitable to use an ultrafiltration membrane with a molecular weight cut off of 10,000 to 30,000 for the production of seasonings. It was.

  In Example 1, the fraction exceeding the molecular weight of 30,000 showing a high masking function contained 68% sugar. In order to decompose this fraction, various saccharide-degrading enzymes were allowed to act. A 10% aqueous solution was prepared from the wheat gluten enzyme-decomposed seasoning obtained by the method described in Example 1, and pectinase PL “Amano” (manufactured by Amano Enzyme Co., Ltd.), a saccharide-degrading enzyme, was added to the wheat gluten enzyme-degraded seasoning. 0.01 g was added per 100 ml. After acting for 24 hours at 50 ° C. and pH 4.0, the aqueous solution was heated and subjected to enzyme deactivation treatment at 80 ° C. for 20 minutes. The wheat gluten enzymatic decomposition seasoning aqueous solution before the enzyme treatment and the same aqueous solution after the enzyme treatment were added to 5% self-extracted natural soup stock so that the solid content at the time of eating was 0.01%. The masking function was evaluated by the method described in Example 1, and the rich feeling was sensory evaluated by the method described in Example 3. The results are shown in Table 4. As shown in Table 4, the decomposition product of the wheat gluten enzyme-degraded seasoning aqueous solution after the enzyme treatment had a reduced masking function, but at this time, the rich feeling was not impaired by the enzyme treatment.

  A 2% solids aqueous solution was prepared from a commercially available autolysed yeast extract, and permeates having various fractional molecular weights or less were obtained using an ultrafiltration membrane. Ultrafiltration membranes include molecular weight cut off 50,000 (Millipore Centriprep YM-50), 30,000 (Millipore Centriprep YM-30), 17,000 (Nitto Denko Corporation, flat membrane) NTU-3150), 10,000 (Millipore Centriprep YM-10) and 3,000 (Millipore Centriprep YM-3) membranes were used. The obtained permeate was subjected to sensory evaluation. The wheat gluten enzymatic decomposition seasoning aqueous solution before the enzyme treatment and the aqueous solution after the enzyme treatment were added to chicken consomme soup (Ajinomoto Co., Inc.) so that the solid content at the time of eating was 0.1%. The masking function of each permeate was evaluated by evaluating the chicken flavor of the dashi flavor item by the method described in Example 1, and the richness was sensory evaluated by the method described in Example 3. The results are shown in Table 5. As shown in Table 5, when an ultrafiltration membrane with a molecular weight cut off of 30,000, 17,000, 10,000, or 3,000 was used, no masking function was observed, and the molecular weight was 30,000 by ultrafiltration treatment. By removing the fraction exceeding 17,000, 10,000 or 3,000, the masking function of the protein hydrolyzate could be reduced. However, since the filtrate using an ultrafiltration membrane with a molecular weight cut off of 3,000 felt weak, it was suitable to use an ultrafiltration membrane with a molecular weight cut off of 10,000 to 30,000 for the production of seasonings. It was.

According to the present invention, masking of the protein hydrolyzate can be reduced, and a protein hydrolyzate that can impart a favorable taste and flavor such as a rich feeling without impairing the flavor and taste of the food material can be obtained. The present invention is extremely useful in the food field.

Claims (6)

  A method for reducing a masking function of a protein hydrolyzate by removing a fraction having a molecular weight exceeding 30,000.   A method for reducing a masking function of a protein hydrolyzate by removing a fraction having a molecular weight exceeding 17,000.   A method for reducing a masking function of a protein hydrolyzate by removing a fraction having a molecular weight exceeding 10,000.   4. The method according to claim 1, wherein the method for removing the fraction is by ultrafiltration.   A method for reducing the masking function of a protein hydrolyzate by causing a saccharide-degrading enzyme to act on the protein hydrolyzate.   A protein hydrolyzate having a masking function reduced by the method according to claim 1.