JP2007209336A - Effective using method of soybean broth component - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an effective using method of soybean broth components intended for food recycling and at the same time reducing environmental loading through separating and collecting active components from soybean broth which is wasted at present, and utilizing as an additive material to food. <P>SOLUTION: This effective using method of soybean broth components comprises subjecting liquid containing soybean broth components to enzyme treatment to produce soybean peptide and amino acid derived from soybean protein. The liquid containing soybean broth components is for instance, soybean broth undiluted solution, soybean broth concentrate, diluted solution of the concentrate or an aqueous solution of soybean broth solid. When using the soybean broth concentrate, diluted solution of the concentrate or aqueous solution of soybean broth solid, it is all right, if necessary, to adjust pH value of the solution to about 4-5 before subjecting to enzyme treatment. The additional value as a food material of soybean broth can be improved by converting soybean protein into peptide or amino acid by the method. It is possible to achieve decrease of load rate to effluent treatment equipment and decrease of effluent treatment cost of companies through using soybean broth as a food raw material. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for effectively utilizing soybean broth that is generated in a large amount in the production stage of processed soybean foods including miso.

[First background]
At the manufacturing site of processed soybean foods such as miso, a large amount of soup is produced in the process of simmering soybeans. Soybean broth containing a large amount of organic substances is treated as factory effluent and conventionally treated by being discharged into rivers and the like. However, from the viewpoint of preventing water pollution in the sea, rivers and ponds, the release of soy broth to rivers is strictly regulated, and it is necessary to dispose of soy soup after it has been treated by the activated sludge method. Yes.

  However, the amount of soy broth to be drained is extremely enormous for those engaged in brewing and food processing using soybeans as a raw material, which places an excessive economic burden on capital investment for processing soy broth. It is forced. Moreover, since the COD value of soybean soup exceeds 30000 ppm, the load factor on the wastewater treatment facility is extremely high (load factor of about 70%). Therefore, excessive labor is required for the management of the soy soup treatment that results in extremely high load operation.

  Furthermore, with the introduction of strict environmental standards in recent years, food manufacturing companies that use soybeans as a raw material, which is dominated by small and medium enterprises, are forced to increase the economic burden due to the increasing wastewater treatment costs.

[Second background]
With the recent improvement in health-consciousness, soy-derived ingredients have attracted attention. Various functions and effects such as improvement of menopause, reduction of cholesterol and blood pressure, prevention of breast cancer / osteoporosis, diet effect, etc. Many have been reported. Among them, soy peptide (intermediate substance of soy protein and amino acid) that has been confirmed to increase basal metabolism has attracted particular attention in recent years. Ingredients such as soybean peptides and amino acids extracted and purified from soybeans are widely used as additives for health supplements, functional foods, and foods and drinks.

  On the other hand, it is known that soy protein elutes in the above-mentioned soy broth, and it is theoretically possible to produce high-functional components such as soy peptides and amino acids from this protein. Therefore, if soybean soup is used as a valuable food material, not as a waste, it should be possible to reduce the environmental burden simultaneously with food recycling.

Therefore, paying attention to the above-mentioned problems related to wastewater treatment of soy broth and useful components that migrate into the soy broth, the object of the present invention is to separate and recover the active ingredients from the currently discarded soy broth to produce food. By using it as an additive material, it is intended to reduce the environmental burden simultaneously with food recycling.
Another object of the present invention is to add soy broth as a food material by subjecting soy broth stock solution to enzyme treatment and converting soy protein into soy peptides and amino acids having excellent functionality. To improve value.

  Such an object is achieved by subjecting a liquid containing the soy broth component to an enzyme treatment to produce a peptide, amino acid or a mixture thereof derived from soy protein. Here, the “liquid containing the soy broth component” is, for example, an undiluted soy broth, a concentrated soy broth, a diluted solution of the concentrated broth, or an aqueous solution of a solid product of soy broth.

  If the liquid containing the soy broth component is a concentrate of soy broth, a diluted solution of the concentrate, or an aqueous solution of a solid product of soy broth, if necessary, prior to the enzyme treatment, The pH value may be adjusted within the range of about 4-5.

  According to the present invention described above, the active ingredient (soybean peptide / amino acid) is separated and recovered from the currently discarded soybean broth and used as a food additive, thereby reducing the environmental burden simultaneously with food recycling. be able to.

  In addition, by using soybean broth that has been treated as waste as a raw material for food, it is possible to reduce the load factor on the wastewater treatment facility, thereby reducing the wastewater treatment cost of the company.

  In addition, when the soy broth is concentrated, the water activity of the soy broth decreases, and the storage stability can be improved. Further, when the soybean soup is concentrated and dried, it can be transferred and stored at room temperature, and as a result, extraction and purification of the components can be carried out efficiently. In addition, if the volume reduction of soybean broth can be achieved, the transportation cost in the case of entrusting extraction and purification to a specialist can be reduced. In particular, by using a stirring-type thin film evaporator having a movable stirring blade, it is possible to efficiently concentrate and dry the stock solution of soybean soup by a one-pass operation.

  In addition, according to the result of the experiment carried out by the inventor of the present invention to enzymatically degrade the protein in the soy broth undiluted solution, it is converted to a soy peptide that has been reported to have a diet effect due to an increase in basal metabolism, and muscle repair and enhancement effects. It is speculated that it can be done. Therefore, according to the method of the present invention, there is a possibility that soy peptides and the like effective for the human body can be generated from the soy soup that has been disposed of in the past, so that the added value of the soy soup as a food material can be expected.

[First Embodiment]
In the manufacturing site of foods made from soybeans, a large amount of broth is generated in the process of simmering soybeans. In order to make effective use of useful components eluted in this soy broth, in the present invention, the produced soy broth stock solution is hydrolyzed with a proteolytic enzyme, and a peptide, amino acid or a mixture thereof (hereinafter abbreviated as “peptide etc.”). ) Is generated.
The types and combinations of proteolytic enzymes are not particularly limited, and specific examples include commercially available enzyme agents such as proteases and peptidases.

  After completion of the hydrolysis reaction, the reaction product may be used as it is as a raw material for food, medicine, cosmetics, etc., or a predetermined peptide or amino acid may be purified and fractionated from the reaction solution. As the specific means, known means such as electrophoresis, concentration, extraction, crystallization, and drying can be appropriately selected.

  The temperature at the time of hydrolysis may be any temperature range as long as it is a temperature range in which the proteolytic enzyme works. In addition, the hydrolysis time may be the time required for obtaining the target peptide or the like, and is appropriately determined depending on the amount of protein in the soy broth, the amount of proteolytic enzyme, the hydrolysis temperature, and the like.

  Moreover, the method of inactivating or removing the enzyme in the reaction solution to stop the hydrolysis is not particularly limited, and an appropriate method such as heating is selected. Moreover, the usage-amount of a proteolytic enzyme is suitably determined by the kind and combination of the enzyme agent to be used, and is not specifically limited.

  When hydrolysis is completed and a mixture of peptides and the like is obtained, separation and purification are performed to obtain crystals of the desired peptide and / or amino acid. Crystals of this peptide or the like can be effectively used as a food composition for health supplements and functional foods, for example. The broth after separation of peptides and the like is discharged after being subjected to a predetermined treatment in a wastewater treatment facility or the like.

  In the above-described embodiment, the case where soybean soup is used as a starting material for hydrolysis has been described as an example. However, prior to the enzyme treatment, the protein is separated from the soybean soup in advance, and the protein is subjected to the enzyme treatment. You may do it. In this case, the method for separating soy protein from the soy broth is not particularly limited, and specific examples thereof include the well-known isoelectric point precipitation method, activated carbon method, ethanol precipitation method, membrane separation method and the like.

[Second Embodiment]
Next, a second embodiment of the present invention will be described.
At the manufacturing site of processed soybean foods such as miso, a large amount of soup is produced in the process of simmering soybeans. In purifying the components in this soy broth, it may be preferable to outsource to a specialist in consideration of purification efficiency and stability of quality.
However, since the soy broth needs to be transferred in order to perform the consignment, it is necessary to reduce the volume by removing the water in the soy broth to improve the transfer cost and the transfer efficiency. In addition, considering that soybean broth contains a large amount of protein and easily deteriorates, it is necessary to lower water activity in order to improve storage stability until the purification of peptides and the like.

  Therefore, in the second embodiment of the present invention, a large amount of the soy broth stock solution generated on-site is concentrated and dried to produce a solidified product containing the soy broth component. Thereby, the water | moisture content in soybean soup is removed and a significant volume reduction is achieved, As a result, transfer cost and transfer efficiency can be improved.

  The solidified product (dried soybean soup) obtained through the concentration and drying step is stored until the peptide or the like is purified, and water is added when necessary to prepare an aqueous solution of the solidified product. At that time, if necessary, the aqueous solution may be adjusted so as to have a predetermined solid content concentration and a predetermined pH value (for example, adjusted so as to be approximately the same as the soy broth stock solution). And the peptide etc. are produced | generated by performing the enzyme treatment similar to the said 1st Embodiment with respect to the prepared solid solution.

  Hereinafter, an example of the manufacturing method of the solidified material of soybean broth (solidified material containing a soybean broth component) is demonstrated.

  In producing a solid product of soy broth, the soy broth produced at a miso manufacturing site is stored in a predetermined container, and then the solid content (consisting of components such as protein) contained in this soy broth The ratio of solid content is measured.

In measuring the ratio of the solid content, for example, a certain amount of the whole soybean broth in a homogeneous state is transferred to a separate container, and the constant amount of the broth is subjected to ventilation drying (temperature: about 70 to 80 ° C.). Measure the weight of solids remaining after drying. Then, since the amount of solid content contained in a certain amount of soybean soup before drying is known, as a result, the ratio of the solid content contained in the whole soybean soup can be obtained.
In addition, when the solid content ratio is known in advance or when the solid content ratio can be estimated, the measurement procedure of the solid content ratio described above may be omitted.

  Next, dextrin is added as an excipient to the stock solution of soybean soup stored. At that time, dextrin is added to the soy broth at a rate of 50 to 100%, preferably 100% (that is, the same amount as the solid) with respect to the weight of the solids contained in the soy broth, and mixed and stirred. To do. In addition, since the dextrin to add is a powder form, depending on the temperature of soybean soup, there exists a possibility that a dama (the lump of the lump which consists of dextrin) may be formed at the time of dextrin addition mixing. Therefore, in order to suppress such formation, it is preferable to adjust the temperature of the soybean soup to about 60 to 80 ° C. in advance.

  Subsequently, the soy broth to which dextrin is added is put into an evaporator and dried and solidified. In the evaporator, the water in the soy broth evaporates and the added dextrin acts as a solidification core.

Next, an evaporation apparatus used in the above-described soybean soup solidification step will be described.
The kind of the evaporation apparatus that can be used in the manufacturing process of the solidified product is not particularly limited, and various known evaporation apparatuses can be used. However, as one of the preferable evaporation apparatuses that can be used, for example, a stirring type thin film evaporation apparatus (trade name “High Evaporator” / Trademark Registration No. 3068162) disclosed in JP-A-4-4001 can be cited.

Hereinafter, based on FIG. 1 thru | or FIG. 3, the structure of a stirring type thin film evaporation apparatus is demonstrated in detail. FIG. 1 is a side view showing a stirring type thin film evaporator used in the present invention, and a part thereof is shown in cross section.
FIG. 2 is a cross-sectional view of the stirring-type thin film evaporator shown in FIG.
FIG. 3 is an enlarged side view showing a part of the stirring type thin film evaporation apparatus shown in FIG.

  1-3, the code | symbol 1 has shown the stirring type thin film evaporator of the vertical type. In this stirring type thin film evaporator 1, a cylindrical cylinder (heating tube) 3 has two upper and lower jackets 2, 2 on the outside, and the upper and lower sides of the cylinder 3 are axially supported by bearings 5 and mechanical seals 6. It is supported. When operating, the inside of the cylinder 3 is evacuated and set to a predetermined degree of vacuum.

  The motor 7 rotates a rotating shaft 8 via a predetermined belt pulley mechanism, and a driving shaft 9 coaxial with the cylinder 3 is integrally provided on the rotating shaft 8. A plurality of brackets 10, 10... Are fixed to the drive shaft 9 at a predetermined pitch in the longitudinal direction, and the brackets 10, 10... Are arranged at 90 ° intervals in the circumferential direction (see FIG. 2). ). Each of the brackets 10 and 10 is provided with a base 32 pivotally supported by a pin 31 so as to be swingable in the circumferential direction, and the blade 11 is held by the base 32 (see FIGS. 2 and 3).

  A supply port 12 is provided in the upper part of the cylinder 3, and the soybean soup 13 described above is supplied through the supply port 12. Further, a supply port 14 is provided at the upper part of each of the jackets 2 and 2, and steam (steam) 15 having a predetermined temperature is supplied through the supply port 14. Further, a discharge port 16 is provided at the lower part of each of the jackets 2 and 2, and the steam 15 is discharged through the discharge port 16. Further, a discharge port 17 is provided in the lower portion of the cylinder 3, so that solidified material (solidified product dried and solidified in the process in which soybean broth falls along the inner wall of the cylinder 3) is discharged from the discharge port 17. It has become.

  A disc-shaped dispersion plate 20 is integrally provided at a portion of the drive shaft 9 that faces the supply port 12. Further, a predetermined number of fins 21, 21... Are provided radially on the upper rotating shaft 8 and face the discharge port 22.

  In the stirring-type thin film evaporator 1 having the above-described configuration, when the motor 7 is rotated, the rotating shaft 8 starts rotating at a predetermined speed while being supported by the bearing 5 and the mechanical seal 6. As the rotary shaft 8 rotates, the drive shaft 9 also rotates integrally. At this time, each blade 11 provided on the drive shaft 9 is supported by the pin 31 of the bracket 10 by a centrifugal force generated by the rotation of the drive shaft 9 via a predetermined gap with respect to the inner surface of the cylinder 3. Turn.

  When the soybean soup 13 is supplied from the supply port 12, the soup 13 is uniformly dispersed in a thin film on the inner wall surface of the cylinder 3 by the centrifugal force of the ring-shaped dispersion plate 20, and the inner wall surface of the cylinder 3 by its own weight. Will flow through. Further, they are mixed and stirred by the swirling action of each of the plurality of blades 11, spread in a thin film shape on the inner surface of the cylinder 3, and further heat-exchanged and heated by steam 15 having a predetermined temperature flowing through the jacket 2. The

  The volatile component (moisture) of the soy broth is evaporated by the mixing stirring and heating action in the evacuated cylinder 3, and is discharged and discharged from the discharge port 22 as discharged steam, or is sucked out by a vacuum device. As a result, the soybean soup that flows through the inner surface of the cylinder 3 is concentrated by evaporating and mixing and stirring in the process, and finally solidified by the solidifying action of dextrin. The produced solid product derived from the soy broth is discharged from the discharge port 17.

[Third Embodiment]
Next, a third embodiment of the present invention will be described.
In the second embodiment described above, the case where the soybean broth is completely dried and solidified using the evaporation apparatus has been described, but in the third embodiment, the “concentrated liquid” is generated without completely solidifying the soybean broth. In this case, it is not always necessary to add dextrin, and it is sufficient to put the soy broth into the evaporator as it is. In addition, since the soy broth increases in viscosity as it is concentrated, it is preferable to use the stirring type thin film evaporator shown as an evaporator even when producing a concentrated liquid.

  In addition, when producing | generating a concentrate, various conditions, such as an evaporator, are set so that solid content of the concentrate obtained may be 50% or more. As a result, not only can the volume be reduced, but the resulting concentrate is less susceptible to spoilage and the need for frozen storage is reduced.

  The obtained concentrated solution is transferred to a specialized trader if necessary, and stored until purification of peptides and the like. Then, at an appropriate time, the enzyme treatment similar to that of the first embodiment is performed on the concentrated solution to generate peptides and the like. When performing the enzyme treatment, the decomposition reaction may proceed while stirring the concentrated liquid in the reaction vessel.

  Depending on the properties of the concentrate to be treated, etc., the concentrate may be diluted with water to adjust to a predetermined solid content concentration / predetermined pH value prior to the enzyme treatment (for example, a soy broth stock solution and Adjust to the same level).

  Hereinafter, specific examples of the present invention will be described.

  We searched for the optimum temperature for enzymatic degradation of soy broth protein.

1-1. Experimental method [Enzyme used]
Protease MG, Peptidase R, Neurase F3G (Amano Pharmaceutical)
[Reaction solution]
(1) Concentrate the soybean soup stock solution using the stirring type thin film evaporator shown in the drawing, collect 10 ml of the obtained concentrated solution in a 100 ml graduated cylinder, and dilute it 10 times.
(2) Dispense 9 ml of the diluted solution of (1) above into a 100 ml Erlenmeyer flask.
[Enzyme solution]
For each of the above three enzyme agents, 0.1 g is dissolved in a 10 ml volumetric flask. (0.01 g / ml)
[Enzymatic reaction]
(1) Add 1 ml of the enzyme solution to 9 ml of the collected reaction solution. (The reaction stock solution is 1 ml of water)
(Enzyme concentration 0.1%)
(2) Using a bioshaker and a thermostatic bath,
The reaction is carried out for 1 hour at the reaction temperature (30, 40, 50, 60, 70 ° C.).
(3) Immerse in boiling water for 15 minutes. (Deactivation of enzyme)
[Analysis operation]
(1) A solution obtained by adding 1 ml of water to the reaction solution is used for measuring the protein content in the stock solution.
(2) A product obtained by adding 1 ml of enzyme solution to 9 ml of water is used for enzyme concentration measurement.
(3) The protein is measured by the CBB method (dye adsorption method).

1-2. Result [Optimum reaction temperature]
FIG. 4 shows the relationship between the activity (relative activity) of the proteolytic enzyme and the reaction temperature.
FIG. 4A is a graph showing the relationship between the relative activity of protease MG and temperature.
FIG. 4B is a graph showing the relationship between the relative activity of peptidase R and temperature.
FIG. 4C is a graph showing the relationship between the relative activity of neurase F3G and temperature.

  When protease MG and peptidase R were used, the maximum relative activity was exhibited at around 50 ° C., as shown in FIGS. In addition, when neurase F3G was used, as shown in FIG. 4 (C), the maximum was obtained at 30 ° C., and the activity decreased with increasing temperature.

[Heat treatment of reaction stock solution]
The effect of only heat treatment on protein degradation was examined without adding an enzyme agent.
Prior to the enzyme reaction, the reaction stock solution was heat-treated at 30 ° C. to 60 ° C. for 1 hour, and the degradation rate of the contained protein was measured.

FIG. 5 shows the effect of temperature on the rate of protein degradation in the reaction stock solution. As shown in the figure, the protein contained in the reaction stock solution was degraded by 10% or more at about 50 ° C. in the absence of enzyme.
FIG. 6 shows the relationship between the retention time at 50 ° C. and the protein degradation rate. As shown in the figure, a substantially constant decomposition rate was obtained by holding for 1 hour or longer.
That is, it was suggested that the protein contained in the broth has a structure that is easily decomposed by treatment at about 50 ° C. for 1 hour.

[Enzymatic degradation reaction]
FIG. 7 shows the degradation reaction process of the boiled protein when “Protease MG” is used. As shown in the figure, the decomposition rate was about 0.5 in the first hour, and this value continued until 6 hours.
FIG. 8 shows the degradation reaction process of boiled protein when “peptidase R” is used. As shown in the figure, the decomposition rate was about 0.5 in the first hour, and this value was maintained for 6 hours.
That is, it was recognized that about 50% of the protein contained in the broth was degraded in one hour.

[Conclusion]
The protein contained in the soy broth is subjected to a heat treatment at about 50 ° C. for about 1 hour before the enzymatic decomposition operation, whereby a decomposition rate of about 0.5 is obtained.

  The optimum pH for enzymatic degradation of soy broth protein was searched.

2-1. Experimental method [Enzyme used]
Protease M “Amano” G, Peptidase R (Amano Pharmaceutical)
[Reaction solution]
(1) Concentrate the soybean soup stock solution using the stirring type thin film evaporator shown in the drawing, collect 10 ml of the obtained concentrated solution in a 100 ml graduated cylinder, and dilute it 10 times.
(2) HCl or NaOH is appropriately added dropwise to the diluted solution of (1) to adjust the pH. Take 9 ml of the prepared solution (1 bottle), add the reagent again to adjust the pH. By repeating this operation, several kinds of reaction liquids having pH adjusted are prepared. An unadjusted broth concentrate dilution is collected as the reaction stock solution.
[Enzyme solution]
For each of the two enzyme agents, 0.1 g is dissolved in a 10 ml volumetric flask. (0.01 g / ml)
[Enzymatic reaction]
(1) The reaction solution (9 ml) is heated at 50 ° C. for 1 hour.
(2) Add 1 ml of the enzyme solution to 9 ml of the reaction solution. (The reaction stock solution is 1 ml of water)
(Enzyme concentration 0.1%)
(3) Reaction is performed at a temperature of 50 ° C. for 1 hour using a bioshaker or a thermostatic bath.
(4) Immerse in boiling water for 15 minutes. (Deactivation of enzyme)
[Analysis operation]
(1) The protein is measured by the CBB method (dye adsorption method).
(2) A solution obtained by adding 1 ml of water to the reaction solution is used as a stock solution.
(3) A solution to which 1 ml of enzyme has been added is used for measuring the protein content of the enzyme decomposition solution.
(4) A product obtained by adding 1 ml of enzyme solution to 9 ml of water is used for enzyme concentration measurement.

2-2. Results FIG. 9 shows the relationship between the pH of the broth and the protein degradation rate when the soybean broth is enzymatically degraded using protease M “Amano” G. As shown in the figure, the decomposition rate was about 0.6 when the pH was 4 to 5, indicating the highest value.

  FIG. 10 shows the relationship between the pH of the broth and the protein degradation rate when the soy broth is enzymatically degraded using peptidase R. As shown in the figure, the decomposition rate was about 0.6 to 0.7 when the pH was 4 to 5, indicating the highest value.

  That is, since the pH of the soy broth undiluted solution is about 5-6, according to the above experimental results, the highest decomposition rate can be obtained if the soy broth undiluted solution is enzymatically degraded without adjusting the pH. found.

  An experiment was conducted to examine the relationship between the enzyme agent concentration required for enzymatic degradation of soy broth protein and the protein degradation rate.

3-1. Experimental method [Enzyme used]
Protease M “Amano” G (Amano Pharmaceutical)
[Reaction stock solution]
(1) Use 1 liter of soy broth stock solution.
(2) Divide the above (1) into three, and dispense 300 ml into a 500 ml Erlenmeyer flask.
[Enzymatic reaction]
(1) The reaction stock solution is heated at 50 ° C. for 1 hour. (Bio shaker)
After heating, add 0.05%, 0.1%, 0.2% enzyme.
(2) Reaction is performed at a temperature of 50 ° C. for 3 hours using a bioshaker.
(3) The reaction solution is sampled every hour and soaked in boiling water for 15 minutes.
(Enzyme inactivation of sample for analysis)
(4) After 3 hours, put all the decomposed products in boiling water to deactivate the enzyme.
Store frozen after cooling to room temperature.
[Analysis operation]
The protein is measured by the CBB method (dye adsorption method).

3-2. Result In FIG. 11, the proteolysis rate about each enzyme agent density | concentration is shown. As shown in the figure, it was found that proteins in soybean broth can be degraded at any enzyme concentration of 0.05%, 0.1%, and 0.2%.
It was also found that a higher decomposition rate can be obtained by using a higher concentration of enzyme solution.

  The soy broth and its acid degradation product were compared, and the enzyme degradation product of the soy broth was evaluated for protein lowering.

[sample]
Each sample of the following 1) to 3) was adjusted to 0.2 mg / ml with high-purity water and used as a sample.
1) Dry product of enzyme-treated solution of soybean soup (Example of the present invention)
Add 0.2% of enzyme preparation (Protease M “Amano” G) to soy broth (solid content 3.9%)
After hydrolyzing the enzyme reaction for about 1 hour at 60 ° C,
Dextrin 3% was added and dried.
2) Dry product of acid digestion solution of soybean broth (Comparative Example 1)
Add 18% hydrochloric acid to soy broth (solid content 4.1%), adjust to pH 1-1.1,
After carrying out the hydrochloric acid decomposition reaction at 80 ° C for about 2 hours, it is cooled,
8% dextrin was added to a solution neutralized to pH 5.6 using 18% caustic soda and dried.
3) Dry soybean soup stock solution (Comparative Example 2)
2% dextrin was added to soybean soup (solid content 4.35%) and dried.

[Measurement of total nitrogen]
About each said sample, the total nitrogen was measured based on the Kjeldahl method.
As a result of the measurement, it was found that the soy broth stock solution contained 0.55% of total nitrogen, 0.35% of the acid degradation product, and 0.48% of the enzyme-treated dried product.
As the dextrin content increased, the solid content decreased, so it was predicted that the protein content would decrease and the nitrogen content would also decrease, but the expected value was obtained.
In subsequent experiments, it was possible to adjust the total nitrogen amount of the three types of samples to be uniform.

[Peptide mapping]
The sample concentration was standardized, and protein molecular weight reduction was evaluated for soybean soup, acid degradation products and enzyme degradation products.

a. Sample Based on the measurement results of total nitrogen above, 1) Enzyme-treated dried product, 2) Acidolysis-dried product, and 3) Soybean broth stock solution dried product, so that the total nitrogen concentration of all three is 1.0% A sample was prepared.
1) Enzyme-treated dried product (Example): 4.2 mg / ml
2) Acid-decomposed dried product (Comparative Example 1) ... 5.7mg / ml
3) Dried soybean soy stock solution (Comparative Example 2) ... 3.6mg / ml

b. Reverse-phase chromatography analysis conditions The analysis conditions shown in Table 1
Reverse phase chromatography was performed using HPLC (CCPM, UV-8010, CO-8010, MX-8010: manufactured by Tosoh, DG-1210: manufactured by Uniflows).

[Evaluation]
The results of peptide mapping by HPLC are shown in FIGS.
Comparing the dried enzyme-treated product (FIG. 12) and the dried soybean broth stock solution (FIG. 14), two peak areas of the three large peaks appearing in the analysis result of the soy broth stock solution are reduced by performing the enzyme treatment. Admitted. In addition, it was recognized that a plurality of peaks appeared in the first half, and it was estimated that a peptide component was newly generated. From these results, it is inferred that the protein contained therein is reduced in molecular weight by enzymatic treatment of soybean soup.
On the other hand, the acid-decomposed dried soybean soup (FIG. 13) has a reduced number of peaks compared to the soy broth dried product (FIG. 14), and the low molecular weight compared to the enzyme-treated dried product (FIG. 12). It was thought that the amino acidization of the peptide was progressing.
From the above results, in the case of enzyme treatment of soybean broth, it was recognized that lower molecular weight (a tendency toward amino acidization) was suppressed than in the case of acid degradation, and thus the present invention contains more soy peptide. It can be said that it is suitable for producing a preparation or the like.

It is a side view which shows the stirring type thin film evaporator used by this invention, and has shown one part by the cross section. It is a cross-sectional view of the stirring-type thin film evaporator shown in FIG. It is a side view which expands and shows a part of stirring type thin film evaporation apparatus shown in FIG. It is a figure which shows the relationship between the activity (relative activity) of a proteolytic enzyme, and reaction temperature, and FIG. 4 (A) (B) (C) is the case where protease MG, peptidase R, and neurase F3G are used, respectively. Is shown. It is a figure which shows the influence of the temperature with respect to the decomposition rate of the protein in reaction stock solution. It is a figure which shows the relationship between the retention time in 50 degreeC, and a protein degradation rate. It is a figure which shows the decomposition reaction process of the boiled protein at the time of using protease MG. It is a figure which shows the decomposition reaction process of the boiled protein at the time of using peptidase R. It is a figure which shows the relationship between the pH of boiled juice when a soybean boiled juice is enzymatically decomposed | disassembled using protease M "Amano" G, and the degradation rate of a protein. It is a figure which shows the relationship between the pH of boiled soy and the protein degradation rate when soybean broth is enzymatically decomposed using peptidase R. It is a figure which shows the proteolysis rate about each enzyme agent density | concentration. It is a HPLC chart which shows the result of the peptide mapping about an enzyme-processed dried material (Example). It is a HPLC chart which shows the result of the peptide mapping about an acidolysis dried material (comparative example 1). It is a HPLC chart which shows the result of the peptide mapping about a soybean soup stock solution dried material (comparative example 2).

Explanation of symbols

1 Stirring type thin film evaporator 2 Jacket 3 Cylinder (heating tube)
5 Bearing 6 Mechanical seal 7 Motor 8 Rotating shaft 9 Drive shaft 10 Bracket 11 Blade 12 Supply port 13 Soybean broth 14 Supply port 15 Steam 16 Discharge port 17 Discharge port 20 Dispersion plate 21 Fin 22 Discharge port 31 Pin 32 Base

Claims (3)

  A method for effectively utilizing a soy broth component, which comprises subjecting a liquid containing the soy broth component to an enzyme treatment to produce a soy protein-derived peptide, amino acid or a mixture thereof.   The soy broth according to claim 1, wherein the liquid containing the soy broth component is an undiluted soy broth, a concentrated soy broth, a diluted solution of the concentrated broth, or an aqueous solution of a solid product of soy broth. Effective use of ingredients.   In the case where the liquid containing the soy broth component is a concentrate of soy broth, a diluted solution of the concentrate, or an aqueous solution of a solid product of soy broth, prior to the enzyme treatment, if necessary, The method for effectively utilizing a soy sauce component according to claim 1, wherein the pH value is adjusted within a range of about 4 to 5.

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