JP2008173089A - Effective utilization method of soybean broth component - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To ensure the recycling of foodstuff and also, the mitigation of the environmental load by separately recovering the effective component from soybean broth which is presently disposed of and utilizing the effective component as an additive material etc. to the food. <P>SOLUTION: First, a liquid containing the soybean broth component is acid-treated, and thereby, an amino acid derived from a soybean protein or a soybean peptide is produced. "A liquid containing the soybean broth component" referred to herein, is a stock solution of the soybean broth disposed of presently, a concentrated solution of the soybean broth, a diluted solution of the concentrated solution or an aqueous solution of the hardened product of the soybean broth. In the acid treatment process, a hydrochloric acid solution is added to the liquid containing the soybean broth component, and further, the soybean protein is acid-decomposed by heat at 80 to 90°C. Thus the value added of the soybean broth as a food material can be increased by converting the soybean protein to the amino acid etc. Besides, the reduction of the load factor to drain treatment facilities and the cut of drain treatment cost by an enterprise, can be achieved by utilizing the soybean broth as a food raw material. <P>COPYRIGHT: (C)2008,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 broth is generated 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. On the other hand, from the viewpoint of preventing water pollution of 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, for brewers and food processors who handle soy as a food ingredient, the amount of soy broth to be drained is extremely large, which places an excessive financial burden on capital investment for processing soy broth. ing. 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 soybean soup described above, and it is theoretically possible to produce high-functional components such as soybean peptide and amino acid from such 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 waste water 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 acid treatment and converting soy protein into soy peptides and amino acids with excellent functionality. To improve value.

Such an object is achieved by subjecting a liquid containing the soy broth component to an acid treatment to produce an amino acid, peptide or a mixture thereof derived from soy protein.
The term “liquid containing a soy broth component” as used herein refers to an undiluted soy broth, a concentrated soy broth, a diluted solution of the concentrated broth, or an aqueous solution of a dried solid product of soy broth.

In the acid treatment step, an acid decomposing agent is added to the liquid containing the soy broth component, and the acid decomposing reaction of the soy protein proceeds under heating conditions. In that case, it is preferable that heating temperature is 80 degreeC or more. When the acid decomposition treatment is completed, a neutralizing agent is added to the decomposition solution, and then the liquid is put into an evaporator to reduce the volume. If the evaporation apparatus has acid resistance and there is no particular problem with work safety, the volume reduction treatment may be performed with the acidic decomposition solution, followed by the neutralization treatment. .
As the evaporator, it is preferable to use a stirring type thin film evaporator (High Evaporator (registered trademark) manufactured by Sakai Seisakusho Co., Ltd.).

According to the experiment of the present inventor, when the protein in the soy broth stock solution was hydrolyzed with an acid, it was confirmed that it could be converted into an amino acid effective for the human body. From these results, it is assumed that soy peptides as well as amino acids are produced as a result of acid degradation of soy protein.
That is, according to the method of the present invention, amino acids and soybean peptides effective for the human body can be generated from the soy sauce that has been conventionally disposed of, so that the added value of the soy sauce can be improved as a food material. .
In particular, in the experiment, since a remarkable tendency to low molecular weight was observed compared to the case of enzyme treatment, it can be said that the present invention is suitable for producing a preparation mainly containing amino acids.

  In addition, by separating and recovering active ingredients (soybean peptides / amino acids) from currently discarded soybean broth, and using them as food additive materials, it is possible to reduce the environmental burden simultaneously with food recycling.

  Moreover, by effectively utilizing the soy broth 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 some cases, a certain period of time is required from the generation of soybean soup to the acid treatment. In such a case, if the soy broth is concentrated prior to the acid treatment, 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 volume reduction of soybean soup can be achieved, the transportation cost in the case of entrusting an acid treatment or an extraction process of amino acids or the like to a specialist contractor can be reduced. In particular, by using a stirring-type thin film evaporator having a movable stirring blade (for example, High Evaporator (registered trademark) manufactured by Sakai Seisakusho Co., Ltd.), the stock solution of soybean soup can be efficiently concentrated and dried by a one-pass operation. Is possible.

[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, soy protein is hydrolyzed by subjecting the undiluted soy broth stock to an acid treatment to produce amino acids, peptides or a mixture thereof (hereinafter referred to as “the soy broth”). Abbreviated as “amino acid etc.”).

  When acid treatment (hydrolysis of soy protein with acid) is performed, an acid decomposing agent for acid decomposition is added to the stock solution of soybean soup. Although the kind of decomposition agent is not specifically limited, For example, the hydrochloric acid solution etc. which diluted commercial hydrochloric acid can be used. Here, when acid-treating soybean soup, it is necessary to use an acid-resistant container. For example, it is preferable to use a glass-lined container.

  According to the applicant's experiment, it was confirmed that even when a hydrochloric acid solution was added to the soy broth stock solution, acid decomposition did not proceed at room temperature. Even when heated, the decomposition reaction was slow at a temperature below 80 ° C., and a good decomposition rate was not obtained. Therefore, in consideration of the heat resistance of the equipment used, acid decomposition was performed under heating conditions of 80 ° C. to 90 ° C. in Examples described later. As a result, it was confirmed that soy protein tends to be converted to amino acid by acid degradation. If there is no particular problem with the heat resistance of the equipment used and the safety of the worker, heating may be performed at a temperature exceeding 90 ° C.

When the acid decomposition reaction of soybean protein is completed and a mixture of amino acids and the like is obtained, the acid decomposition solution is cooled, and a predetermined amount of neutralizing agent is added to adjust pH. As a neutralizing agent for neutralizing the acid decomposition solution, for example, sodium hydroxide can be used. The neutral point is suitably slightly acidic with a pH of about 4.7 to 5.6.
In addition, about the salt content produced | generated in the process of neutralization reaction, you may desalinate by a well-known means if necessary.

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

In the case of concentrating or drying the decomposition solution, it is preferable to use an evaporation apparatus described later (stirring type thin film evaporation apparatus shown in FIGS. 1 to 3). In addition, from the viewpoint of ensuring work safety and the like, it is preferable to perform a neutralization treatment before putting it into the evaporator. However, if the evaporator has acid resistance and there is no particular safety problem, the acid decomposition solution should be put into the evaporator and neutralized after the concentration / drying process. Also good.
The procedure of concentration / drying of the decomposition solution (including addition of dextrin, etc.) is the same as the procedure of concentration / solidification of soybean soup, which will be described later.

The crystals of amino acids and the like obtained by separation / purification from the acid decomposition solution can be effectively used as food compositions for health supplements and functional foods, for example.
The boiled juice (decomposed liquid) after separating amino acids 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 the starting material for the acid treatment has been described as an example. However, prior to the acid treatment, the protein is separated from the soybean soup in advance, and the acid treatment is performed directly on the protein. May be applied. 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 broth is generated 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. Moreover, considering that the soy broth contains a large amount of protein and easily deteriorates, it is necessary to reduce the water activity in order to improve the storage stability until purification of amino acids 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 purification of amino acids and the like, 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 soy protein is converted into an amino acid etc. by performing the acid treatment similar to the said 1st Embodiment with respect to the prepared solidified solution aqueous 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 be added is in a powder form, depending on the temperature of the soy broth, a dama (a lump of dextrin undissolved) may be formed when dextrin is added and mixed. Therefore, in order to suppress the formation of such lumps, 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 attached 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 radially provided 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 liquid is transferred to a specialized trader if necessary, and stored until purification of amino acids and the like. Then, at an appropriate time, the same acid treatment as in the first embodiment is performed on the concentrated solution to generate amino acids and the like. When performing the acid treatment, the decomposition reaction may proceed while stirring the concentrated liquid in the reaction vessel.

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

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

  The protein contained in soybean broth was acid-decomposed at 80 to 90 ° C., and the degradation rate was examined.

[reagent]
18% HCl: Dilute Conc. HCl twice.
18% NaOH: Dissolve 180 g NaOH in 1000 ml distilled water. (Neutralizer)

[operation]
Collect the soy broth stock solution (pH 5.6, 18 L, 10 cans) in a 25 L tental. Hydrochloric acid (18%) is added thereto and the pH is adjusted to 1 to 1.1. The reaction was carried out at 80 to 90 ° C. by heating with an IH heater. The operation was repeated 5 times in duplicate.

[Analysis of protein degradation rate]
The proteolysis rate was calculated by the ratio of amino nitrogen (formol nitrogen) to total nitrogen.

a. Total nitrogen Total nitrogen was measured by the Kjeldahl method. In other words, weigh accurately the appropriate amount (Sg) of soy boiled acid decomposition product (neutralized) into Kjeldahl decomposition flask, add 5 g of decomposition accelerator, then add 15 ml of concentrated sulfuric acid, gently shake and mix. Heat. When decomposition begins, the liquid turns black and foams. When it becomes a black viscous liquid, intensify the heating. As the reaction proceeds, sulfite gas and carbon dioxide gas are generated, and the liquid gradually turns from black-brown to brown, and finally becomes a blue-blue-green transparent liquid. Further, ignition was continued for 1 to 2 hours to complete the decomposition.
After cooling, add about 120 ml of deionized water to the cracked solution, add several boiling stones, and then gently add 70 ml of 30% sodium hydroxide and connect to a distillation apparatus. Attach an Erlenmeyer flask containing 40 ml of 4% boric acid solution to the distillation outlet of the distillate so that the distillation outlet is below the liquid level of the boric acid solution, then heat-distill, and when the liquid volume reaches 120 ml, the distillation outlet Was removed from the liquid surface and further distilled to 150 ml.
Add a few drops of mixed indicator to the distillate and titrate with 0.05 mol / l sulfuric acid standard solution. The end point is the point where the stain turns from colorless to pink through blue and blue-green (V1ml). Separately, as a blank test, sucrose was collected in the same amount as the sample instead of the sample, and the same operation as described above was performed for decomposition, distillation, and titration (V2 ml).
Nitrogen (gN / 100ml) = (0.0014 x (V1-V2) xf / S) x 100
f: Factor of 0.05 mol / l sulfuric acid standard solution

b. Amino nitrogen Amino nitrogen (formol nitrogen) was quantified by soy sauce analysis. That is, sample 25 ml with a whole pipette and place in a 100 ml beaker. This is adjusted to pH 8.5 by adding N / 10 sodium hydroxide solution with a pH meter. To this, add 20 ml of formaldehyde solution adjusted to pH 8.5 with a graduated cylinder. Immediately after the pH showed acidity, N / 10 sodium hydroxide solution was added dropwise again to neutralize to pH 8.5 (t ml).
Formol nitrogen (gN / 100ml) = tx 0.0014 x F x 100/25
F: Factor of N / 10 sodium hydroxide solution (No. 1 to 4: 0.999)

[Analysis of salinity]
Salinity was analyzed by the Mohr method. In other words, weigh 10 ml of sample with a whole pipette into a 50 ml volumetric flask and add water to make a constant volume. Take 1 ml of this with a whole pipette, put it in a 50 ml magnetic evaporating dish, add 1 ml of 2% potassium chromate solution to this, and titrate with a N / 50 silver nitrate solution while stirring with a glass rod until it shows a slightly orange end point. .
Salinity = 58.44 x (1/50) x (1/100) x F x (Titration value ml) x (Dilution factor) x (100 / (Sample volume))
N / 50 AgNO3 titer (Factor) = 5 x [(N / 10 NaCl Factor) / (Titration value ml)]
(N / 10 NaCl 1 ml + potassium chromate 1 ml titrated with N / 50 AgNO3)
(No.1 to 3: 0.991, No.4: 1.001)

[Neutralization reaction]
After completion of the hydrochloric acid decomposition reaction, the mixture was cooled and neutralized to pH 5.6 using 18% sodium hydroxide.

Result [heating operation]
FIG. 4 shows the relationship between the reaction liquid heating time and the reaction liquid temperature when heated by an IH heater.
The reaction solution reached 80 ° C. by heating for about 2 hours, and then heated for 2 hours.

[Color change]
In the reaction at room temperature and 50 ° C., the color of the reaction solution showed yellow, but changed from around 80 ° C. to yellow to brown. This was thought to be due to the melanoidin produced by the amino acid formation by acid degradation of the protein in the stock solution, which was combined with the saccharide in the stock solution by the Maillard reaction.

[PH adjustment]
The initial pH of the stock solution was 5.6, and 700 ml of 18% HCl was added thereto to adjust the pH to 1.0, and heating was started. After completion of heating, the mixture was allowed to cool to room temperature, and the acid was neutralized by adding 900 ml of 18% NaOH, and the pH was adjusted to 5.6.

[Salt concentration]
The salt concentration of the neutralized acid decomposition solution was 1.41 to 1.55 g / 100 ml (Table 1).

[Proteolysis rate]
The proteolytic rate of the neutralized acid degradation product was 0.27 to 0.29 (Table 2).
In this example, since the decomposition operation was performed by heating, the volume of the sample changed due to evaporation, and the accurate amount of protein could not be measured. Therefore, the decomposition rate was determined by the ratio of amino nitrogen in the total nitrogen in the sample. Was calculated. Therefore, since the peptide content was not included, the apparent degradation rate was low.

  Soybean broth and its enzymatic degradation product were compared, and the acid degradation product of 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 acid decomposition solution of soybean broth (Example of the present invention)
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.
2) Dried product of enzyme-treated liquid of soybean soup (Comparative Example 1)
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.
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 soybean broth stock solution contained 0.55% of total nitrogen, 0.48% of the enzyme-treated dried product, and 0.35% of the acid decomposition 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 broth, enzyme degradation products and acid degradation products.

a. Sample Based on the measurement results of total nitrogen above, 1) Acid-decomposed dried product, 2) Enzyme-treated dried product, and 3) Soybean broth stock solution dried product, so that the total nitrogen concentration of all three is 1.0% as follows A sample was prepared.
1) Acid-decomposed dried product (Example) ... 5.7 mg / ml
2) Dried enzyme-treated product (Comparative Example 1) ... 4.2mg / 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 3
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 enzyme-treated dried product (FIG. 6) and the soybean soup stock dried product (FIG. 7), two peak areas of the three large peaks appearing in the analysis results 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. 5) has a reduced number of peaks compared to the soy broth dried product (FIG. 7), and the low molecular weight compared to the enzyme-treated dried product (FIG. 6). It was thought that the amino acidization of the peptide was progressing.
From the above results, it was recognized that the acid decomposition of soybean broth had a strong tendency to lower the molecular weight (the tendency to amino acid) compared to the enzyme treatment, and therefore the present invention contains a preparation containing more amino acids. It can be said that it is suitable for generating 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 graph which shows the relationship between heating time and reaction liquid temperature. It is a HPLC chart which shows the result of the peptide mapping about an acidolysis dried material (Example). It is a HPLC chart which shows the result of the peptide mapping about an enzyme-processed 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 (5)

  An effective method for utilizing a soy broth component, which comprises subjecting a liquid containing the soy broth component to an acid treatment to produce a soy protein-derived amino acid, peptide or a mixture thereof.   2. The effective use of the soy broth component according to claim 1, wherein in the acid treatment step, an acid decomposing agent is added to the liquid containing the soy broth component, and the acid decomposition reaction of the soy protein proceeds under heating conditions. Method.   The method for effectively utilizing a soy sauce component according to claim 2, wherein the heating condition is 80 ° C or higher. The liquid decomposed by the acidic decomposing agent is charged into an evaporator to reduce the volume,
The method for effectively utilizing a soy sauce component according to claim 2, wherein the pH is adjusted by adding a neutralizing agent to the liquid either before or after the volume reduction step.   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.

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