JP2019062839A - Method for producing food additive by soybean enzyme decomposition product - Google Patents

Abstract

To provide a food additive that exhibits effects of enhancing saltiness-like taste and masking potassium chloride, and can be produced without requiring a long time, and where the addition does not deviate from nowadays natural product orientation, and a method for producing the same.SOLUTION: Using a defatted soybean, water, an enzyme pectinase and a starch decomposition product as raw materials, the defatted soybean is enzymatically treated with the enzyme pectinase, followed by centrifugal filtration thereof, and the starch decomposition product is added to extract thereof.SELECTED DRAWING: None

Description

  The present invention relates to a food additive capable of exerting the effect of salty taste-like enhancement, potassium chloride masking in addition to thickening of taste, increase in milk fat feeling, partial masking effect, and a method for producing the same with a small amount addition. .

Among the fermented soybean-containing foods containing fermented soybeans, there are the following patent documents which have found new effects.
Unexamined-Japanese-Patent No. 2007-129985

  This patent document 1 is a fermented soybean-containing food containing a fermented soybean obtained by fermenting and decomposing soybean by at least one of a fungus, a yeast and a lactic acid bacterium in a salt 5 wt% or less or salt-free state.

  The fermented soybean is subjected to a fermentative decomposition treatment after soaking or impregnating the soybean in water for at least 6 hours, preferably 10 hours, followed by heating such as boiling or steaming until it becomes soft.

  The fermentation and decomposition treatment is performed at 4 to 80 ° C. after adding at least one or more of fungi, yeast and lactic acid bacteria, and the fermentation time is 12 hours or more and 1 year or less.

  As the fungus, Aspergillus, Rhizopus, Monascus and the like can be used, and specifically, Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Aspergillus kawachil, Rhizopus delemer, Monascus ruber and the like can be used.

  As a yeast, Zygosaccharomyces genus, Saccharomyces genus, Candida genus, Terragenococcus genus, Torulopsis genus, etc. can be used, and, specifically, Zygosaccharomyces ruxii, Saccharmonyces cerevisiae, Candida suchlella, ii. As lactic acid bacteria, Enterococcus, Pediococcus, Streptococcus, Lactobacillus, etc. can be used, and specifically, Enterococcus faecalis, Pediococcus halophilus, Streptococcus faecalis, Lactobacillus plantarum etc. can be used.

The effects include the following.
(1) It is possible to suppress the amount of oil absorbed by food during cooking. Further, the flavor is enhanced, and the crispiness in bread crumbs and batter is enhanced, and in donuts and fried breads, there is a secondary effect of maintaining a moist feeling while maintaining the outside as a parit.
(2) The releasability with a container or a film can be improved.
(3) The emulsification can be stabilized.
(4) It can inhibit the crystallization of saccharides.
(5) It is possible to inhibit the crystallization of fats and oils.
(6) The Maillard reaction can be promoted.
(7) It is possible to suppress the offensive odor or offensive taste.
(8) It is possible to delay the progress of the aging of starch foods.
(9) It has effects such as improvement of taste, improvement of texture and moisturizing effect.
(10) It can be used as a dietary supplement and a nutraceutical food.

As described in the following patent documents, masking of unpleasant flavor of food, or improvement of flavor and taste (= enhancement, improvement of milk feeling, etc.) is currently an improvement of milk feeling as shown in patent document 2. It is reported that the method is effective with high intensity sweeteners (masking, flavor improvement as described in Patent Document 3), etc.
JP, 2010-57434, A JP, 2015-164428, A

  Although the effects are listed side by side as described above in Patent Document 1, the salty taste-like enhancement and the masking effect of potassium chloride are not taken up.

  Also, rehydrate the soybean with water for at least 6 hours, preferably boil or steam it, and crush it, and at least one of fungi, yeast and lactic acid bacteria is fermented, and the fermentation time is 12 hours or more, Most preferred is 14 to 30 days, so purification takes time. In addition, there is also the possibility of imparting a unique flavor extra.

  Yeast generally have a unique yeast odor, and high-intensity sweeteners as described in Patent Document 3 have unnatural sweetness, unpleasant aftertaste, bitterness, and ergonic taste.

  In addition, since sucralose of Patent Document 3 is chemically synthesized and displayed as a food additive, addition of this is no longer directed to modern natural products.

  The object of the present invention is to eliminate the disadvantages of the prior art, and it can be manufactured without requiring a long time, and addition does not deviate from the modern natural product orientation, and by adding a small amount, giving a thick taste, milk It is an object of the present invention to provide a food additive with a soybean enzyme-degraded product capable of exerting a salty taste-like enhancement and masking effect of potassium chloride in addition to the effect of enhancing the feeling of fat and the masking effect, and a method of producing the same.

  In order to achieve the above object, the present invention is a soybean enzyme-decomposed extract obtained by enzymatic treatment and centrifugal filtration of defatted soybean as a food additive with soybean enzyme-decomposed product, and starch decomposition into the extract. The gist of the invention is that it is a powder obtained by adding a substance and further by spray-drying processing.

  As a method for producing food additives using soybean enzyme decomposition product, defatted soybean, water, enzyme pectinase and starch decomposition product are used as raw materials, defatted soybean is subjected to enzyme treatment with enzyme pectinase, and this is centrifugally filtered, and its extract solution Decomposing processed starch and heat-stirred defatted soybeans and water, then cooled, charged with enzyme pectinase dissolved in water, reacted, inactivated and centrifuged, and further spray-dried. The gist is that the powder is processed by processing.

  According to the present invention, the soybean extract treated with pectinase has found new effects, and the masking of the unpleasant flavor of the food or beverage and the improvement of the flavor and taste without losing the original flavor of various foods and beverages This is an additive for food and drink, which has a masking effect and an enhancement effect, and can be used for various food and drink.

  Further, the present invention is a component extracted based on soybean of a vegetable material having a health-oriented image.

  A starch degradation product can be added to the extract to facilitate powderization in spray drying and the like.

  In addition, if it is use as a liquid, it can be used as it is, for example, in order to give storage property, about 30 to 50% of alcohol can be added and it can also be used.

  As described above, the food additive using the soybean enzyme-degraded product of the present invention and the method for producing the same can be manufactured without requiring a long time, and addition does not deviate from modern natural products. In addition to the thickening of taste, the increase in milk fat feeling, and the partial masking effect, it is possible to exert saltiness-like enhancement and potassium chloride masking effects.

It is a graph which shows the masking effect of the potassium chloride of the food additive by the soybean enzyme decomposition product of this invention. It is a graph which shows the enhancement effect of the food additive by the soybean enzyme degradation product of this invention. It is explanatory drawing which shows the addition example of the food additive by the soybean enzyme decomposition product of this invention, and its effect. It is a flowchart which shows the manufacturing method of this invention.

  Hereinafter, embodiments of the present invention will be described in detail. The food additive using the soybean enzyme-degraded product of the present invention is a soybean enzyme-decomposed product extract obtained by enzymatically treating defatted soybean with pectinase and centrifugally filtering it. Or it is what added the starch decomposition product to the extract.

  Or it is a powder obtained by spray-drying the said extract.

  In addition, if it is use as a liquid, it can be used as it is, for example, in order to give storage property, about 30 to 50% of alcohol can be added and it can also be used.

Next, the method for producing a food additive using the soybean enzyme degradation product of the present invention will be described.
The raw materials are as follows.
(1) Defatted soy (= Defatted soy for brewing) ... 75 kg
(2) Water ... 400 kg
(3) Enzyme pectinase (trade name: sucrase N, company name: Mitsubishi Chemical Foods Co., Ltd.) ... 0.23 kg
(4) Starch decomposition product (trade name: PAX INDEX # 2, company name: Matsutani Chemical Industry Co., Ltd.) ... 37.6 kg
(5) Water (for enzyme dissolution) ... 4 kg

The following is the case of the production of a concreted product.
As shown in FIG. 4, 75 kg of defatted soybean is added to 400 kg of water to the kneader 1 and mixed at 95 ° C. for 15 minutes.

  After cooling to 45 ° C., 0.23 kg of enzyme pectinase (4 kg of water for enzyme dissolution) is added, and the enzyme reaction is carried out at 45 ± 3 ° C. for 2 hours.

  Thereafter, the mixture is inactivated at 85 ° C. for 30 minutes, and solid-liquid separation is performed by centrifugation.

  The Bx of the extract is measured, and a starch decomposition product is added so that the starch decomposition product is “70%” relative to the defatted soybean “30%” (note that the moisture content of the starch decomposition product is 5%) To do).

  The resultant is subjected to heat sterilization at 85 ° C. for 10 minutes as a soybean enzyme hydrolyzate extract and passed through a 40 mesh sieve. Then, it is dried by spray drying, and passed through a 60 mesh sieve and a magnet pass. A concret is obtained by this.

In the case of diluted product production, it is as follows.
Dilute the said concrement as needed. For example, it is set as 2.5% of conc. Goods: 7.5% of starch degradation products (4 times dilution). However, it is also possible to omit the production of diluted products by, for example, increasing the starch decomposition products of 0023 to 0024.

  Enzyme reaction examines 1h and 2h. The effect of addition is larger in the 2 h direction.

  The test of the addition effect of the food additive by the soybean enzyme degradation product of this invention is described. All were tested using the manufactured goods manufactured by Paragraph No. 0032. Additive effects include salty taste enhancement, masking of potassium chloride mainly to low salt foods (due to reduced salt content), improvement of tastelessness, improvement of feeling of milkiness, improvement of milk fatness, improvement of body of milk It has effects such as enhancement of oil and fat feeling, masking of soy flour odor, masking of polyphenols (astringency and bitterness), and fresh odor masking of fish. Explain each one of them.

<< Additional effect >>
A salty taste-like enhancement effect and a potassium chloride masking effect can be obtained. The masking effect of potassium chloride is strong, and the masked salty taste is strong.

  FIG. 1 is a graph showing the masking effect of the enzymatic decomposition product of soybean of the present invention, which is the result of sensory evaluation with the saltiness and metallic taste of sodium chloride and potassium chloride solutions as 100.

  FIG. 2 is a graph showing the salty taste enhancement effect.

~Test method~
Additive-free product: 0.25 g of potassium chloride, 0.25 g of salt
Additives: 0.25 g of potassium chloride, 0.25 g of salt, 0.01 g of the enzyme decomposition product of soybean of the present invention (4-fold dilution)
Dilution with 100g of water or hot water respectively-Sensory evaluation-
Compared with the additive-free product, it seemed that the salty taste was improved while suppressing the bitter taste and metallic taste of potassium chloride.

<< Additional effect >>
For low-salt foods (due to reduced salt), it can improve the lack of taste.

Test method 1-
Additive-free product: Cube 5.3 g (Brand name: Ajinomoto KK Consol <solidity> 15 solid box, company name: Ajinomoto Co., Ltd.)
Additives: cube 5.3 g + soybean enzyme decomposition product (4-fold diluted product) 0.03 g
Dilute each with 300 g of hot water (0.01% in hot water, 0.57% in cubes)
~sensory evaluation~
Compared to the additive-free product, the thickness of the taste was increased, and it felt as if a vegetable feeling was also imparted.

~ Test method 2
Additive-free: Powder 18g (brand name: "Knorr cup soup" corn cream 40% cut, Company name: Ajinomoto Co., Ltd.)
Additives: 18 g of powder + 0.11 g of soybean enzyme decomposition product (4-fold diluted product)
Dilute each with 150 g of hot water (0.07% in hot water, 0.61% in powder)
~sensory evaluation~
Compared to the additive-free product, it felt like the taste of saltiness and vegetables had been improved, and the tastelessness was felt to have improved.

  In addition, as shown in FIG. 3, the reduced amount of soybean enzyme decomposition product of the present invention is reduced to about 0.03% (reduced to miso) in reduced-salt miso soup (trade name: rich taste flavored salt reduced salt 24 meals, company name: Markome Corporation). On the other hand, when 0.3% was added, the thickness and the improvement of the taste sensation were obtained.

<< Additional effect >>
It is possible to improve the feeling of milk, the feeling of milk fat, and the improvement of the body of milk.

Test method 1-
[Sweetened condensed milk]
Additive-free: 1 g of sweetened condensed milk (trade name: Morinaga Milk (with tube), company name: Morinaga Milk Industry Co., Ltd.)
Additives: 1 g of sweetened condensed milk + 0.2 g of the soybean enzyme decomposition product of the present invention (4-fold dilution)
Dilution with hot water of 100 g each-Sensory evaluation-
Compared with the additive-free product, the smell of milk was increased, and it felt like the body was rising.

~ Test method 2
[White chocolate]
White chocolate (Brand name: Meiji white chocolate 40 g, company name: Meiji Ltd.)
Preparation method 1; dissolve in hot water 2; add 0.3% of soybean enzyme degradation product (4-fold dilution product) of the present invention to additives. Firm in the refrigerator ~ sensory evaluation ~
Compared with the additive-free product, the milk was richer, and it felt sweet with a broad spread.

~ Test method 3
[Whipped cream]
material
i) Product Name: Whip Low Fat Vegetable Fat, Company Name: Snow Mark Meg Milk Co., Ltd. 200 ml
ii) Granulated sugar 10g
Preparation method 1, i) ii) mix with hand mixer 2 by hand mixer, when it becomes whipped, add soybean enzymatically degraded product (4-fold diluted product) of the present invention to the additive (0.1-0.3%), Mixed-sensory evaluation-
Compared to the additive-free product, it felt like it had an increased milk fat sensation, and the taste that remained on the tongue also seemed to be longer.

~ Test method 4
[custard cream]
material
i) Flour flour (trade name: laurel crown, company name: Showa Sangyo Co., Ltd.) 15 g
ii) Granulated sugar 30g
iii) 2 yolks (30 g)
iv) Milk 200g
How to make 1, iii) iv) Combine and stir with a bubbler 2, i) ii) After combining and sieving, add to 1 and stir 3, Heat for 1 min 40 sec with microwave 800 w 4, foam Stir with a shaker and heat again for 1 minute and 40 seconds with 800 w. 5. Enzyme digest of soybean of the present invention (4-fold diluted product added (0.1 to 0.3%)) to additives: Stirring-sensory evaluation ~
Compared to the additive-free product, it felt rich and the volume of flavor was rising.

  Although the addition effect to the said whipped cream or a custard cream is shown in FIG. 3, a milk fat feeling can be improved by adding 0.1-0.3%, and a thick feeling can be provided to aftertaste.

<< Additional effect >>
Enhance the oily feeling.

~Test method~
[Powder oil and fat] (Similar effects are obtained with plant and animal. Additives are Magical Fat 205 (vegetable), Magic Fat 700 (animal) addition from Miyoshi Fat Co., Ltd.)
Additive-free product: Powdered fat and oil 1g
Additives: 1 g of powdery fat and oil + 0.03 g of the enzyme decomposition product of soybean of the present invention (diluted 4-fold product)
Dilution with hot water of 100 g each-Sensory evaluation-
Compared to the additive-free product, the thickness of the taste was increased, and it felt as if the oily feeling was improved.

<< Additional effect >>
Get the soy flour odor masking.

Test method 1-
Additive-free product: 1 g of soybean powder (trade name: soybean lab soybean powder, company name: Markome Corporation)
Additives: 1 g of soy flour + 0.2 g of the enzyme decomposition product of soybean of the present invention (4-fold dilution)
Dilution with hot water of 100 g each-Sensory evaluation-
Compared to the additive-free product, I felt that the peculiar blue smell was suppressed.

~ Test method 2
[Soy flour containing bread]
1 bowl recipe
How to make
i) Pre-blend 1 to 9 (also 16 for additives).
ii) Mix 10 to 14 and warm to about 30 ° C. until the butter melts.
iii) After putting ii) into the home bakery, put i).
iv) i) Top 15 after top.
v) Baking in the home bakery pre-baking mode.
~sensory evaluation~
The distinctive grain odor was suppressed compared to the additive-free product. Also, I felt that the taste is also sweetened naturally.

  As shown in FIG. 3, by adding 0.1 to 0.3% of the soybean enzyme-degraded product of the present invention to bread (containing soy flour), grain odor is masked to impart natural sweetness. be able to.

<< Additional effect >>
Polyphenol masking (astringent, bitter)

Test method 1-
Product name: HELCIA green tea Company name: Kao Co., Ltd. Additives are added with 0.1% soy enzyme decomposition product (diluted 4-fold product) of the present invention-sensory evaluation-
It felt that astringency was suppressed compared with the additive-free product.

~ Test method 2
Additive-free product: Olive leaf green tea powder 1g (Distributed by: Furusato Food Effects Research Institute, Inc.)
Additives: 1 g of olive leaf ground tea powder + 0.3 g of the enzyme decomposition product of soybean of the present invention (4-fold dilution)
Dilution with hot water of 100 g each-Sensory evaluation-
It felt that astringency was suppressed compared with the additive-free product.

  As shown in FIG. 3, the astringency can be masked by adding 0.05 to 0.1% of the soybean enzyme degradation product of the present invention to a catechin-containing beverage.

<< Additional effect >>
Raw fish odor masking

~Test method~
[Boiled miso of salmon]
Raw material (1) Chopstick fillet (2) Water 100 g
(3) Cooking sake 60g
(4) Miso 36 g
(5) Mirin 36 g
(6) Sugar 18 g
(7) soy sauce 18 g
(8) Ginger mince 3.5g
How to make
i) Mix (2) to (8) and reach 85 ° C
ii) 40 g of sauce is filled in a retort pouch with respect to 75 g of salmon fillet (In the additive, 0.1 to 0.3% of the soy enzyme hydrolyzate of the present invention (4-fold dilution) is added to the sauce)
iii) Retort at 121 ° C. for 25 minutes (F = 8).
~sensory evaluation~
Compared to the additive-free product, the smell and taste also seemed to suppress the fresh smell of the fish.

The present invention relates to a method for producing a food additive which can exert effects such as salty taste enhancement and potassium chloride masking effect in addition to thickening of taste, increase in milk fat sensation, and partial masking effect by the addition of a small amount.

Among the fermented soybean-containing foods containing fermented soybeans, there are the following patent documents which have found new effects.
Unexamined-Japanese-Patent No. 2007-129985

  This patent document 1 is a fermented soybean-containing food containing a fermented soybean obtained by fermenting and decomposing soybean by at least one of a fungus, a yeast and a lactic acid bacterium in a salt 5 wt% or less or salt-free state.

  The fermented soybean is subjected to a fermentative decomposition treatment after soaking or impregnating the soybean in water for at least 6 hours, preferably 10 hours, followed by heating such as boiling or steaming until it becomes soft.

  The fermentation and decomposition treatment is performed at 4 to 80 ° C. after adding at least one or more of fungi, yeast and lactic acid bacteria, and the fermentation time is 12 hours or more and 1 year or less.

  As the fungus, Aspergillus, Rhizopus, Monascus and the like can be used, and specifically, Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Aspergillus kawachil, Rhizopus delemer, Monascus ruber and the like can be used.

  As a yeast, Zygosaccharomyces genus, Saccharomyces genus, Candida genus, Terragenococcus genus, Torulopsis genus, etc. can be used, and, specifically, Zygosaccharomyces ruxii, Saccharmonyces cerevisiae, Candida suchlella, ii. As lactic acid bacteria, Enterococcus, Pediococcus, Streptococcus, Lactobacillus, etc. can be used, and specifically, Enterococcus faecalis, Pediococcus halophilus, Streptococcus faecalis, Lactobacillus plantarum etc. can be used.

The effects include the following.
(1) It is possible to suppress the amount of oil absorbed by food during cooking. Further, the flavor is enhanced, and the crispiness in bread crumbs and batter is enhanced, and in donuts and fried breads, there is a secondary effect of maintaining a moist feeling while maintaining the outside as a parit.
(2) The releasability with a container or a film can be improved.
(3) The emulsification can be stabilized.
(4) It can inhibit the crystallization of saccharides.
(5) It is possible to inhibit the crystallization of fats and oils.
(6) The Maillard reaction can be promoted.
(7) It is possible to suppress the offensive odor or offensive taste.
(8) It is possible to delay the progress of the aging of starch foods.
(9) It has effects such as improvement of taste, improvement of texture and moisturizing effect.
(10) It can be used as a dietary supplement and a nutraceutical food.

As described in the following patent documents, masking of unpleasant flavor of food, or improvement of flavor and taste (= enhancement, improvement of milk feeling, etc.) is currently an improvement of milk feeling as shown in patent document 2. It is reported that the method is effective with high intensity sweeteners (masking, flavor improvement as described in Patent Document 3), etc.
JP, 2010-57434, A JP, 2015-164428, A

  Although the effects are listed side by side as described above in Patent Document 1, the salty taste-like enhancement and the masking effect of potassium chloride are not taken up.

  Also, rehydrate the soybean with water for at least 6 hours, preferably boil or steam it, and crush it, and at least one of fungi, yeast and lactic acid bacteria is fermented, and the fermentation time is 12 hours or more, Most preferred is 14 to 30 days, so purification takes time. In addition, there is also the possibility of imparting a unique flavor extra.

  Yeast generally have a unique yeast odor, and high-intensity sweeteners as described in Patent Document 3 have unnatural sweetness, unpleasant aftertaste, bitterness, and ergonic taste.

  In addition, since sucralose of Patent Document 3 is chemically synthesized and displayed as a food additive, addition of this is no longer directed to modern natural products.

  The object of the present invention is to eliminate the disadvantages of the prior art, and it can be manufactured without requiring a long time, and addition does not deviate from the modern natural product orientation, and by adding a small amount, giving a thick taste, milk It is an object of the present invention to provide a method for producing a food additive with a soybean enzyme-degraded product capable of exerting a salty taste-like enhancement and masking effect of potassium chloride, in addition to the effect of increasing the feeling of fat and masking.

In order to achieve the above object, the present invention uses defatted soy bean, water, enzyme pectinase and degraded starch as raw materials , heats and stirs defatted soy bean and water, and then cools and adds the enzyme pectinase dissolved in water The reaction is carried out, the defatted processed soybean is reacted with the enzyme pectinase and treated with enzymes, and after inactivation, it is subjected to centrifugal filtration so that the solid content in the extract is 70% of starch decomposition product against 30% of defatted processed soybean ( The water content of the starch hydrolyzate is 5%, and the starch hydrolyzate is added and spray-dried to form a powder , or to dilute the concreted product obtained in claim 1 as necessary. It is said that.

  According to the present invention, the soybean extract treated with pectinase has found new effects, and the masking of the unpleasant flavor of the food or beverage and the improvement of the flavor and taste without losing the original flavor of various foods and beverages This is an additive for food and drink, which has a masking effect and an enhancement effect, and can be used for various food and drink.

  Further, the present invention is a component extracted based on soybean of a vegetable material having a health-oriented image.

  A starch degradation product can be added to the extract to facilitate powderization in spray drying and the like.

  As described above, the method for producing a food additive using the soybean enzyme-degraded product of the present invention can be manufactured without requiring a long time, and addition does not deviate from the modern natural product orientation. Besides the effect of thickening the taste, increasing the feeling of milk fat, and partially masking effect, it is possible to exert the effect of salty taste enhancement and masking of potassium chloride.

It is a graph which shows the masking effect of the potassium chloride of the food additive by the soybean enzyme decomposition product of this invention. It is a graph which shows the enhancement effect of the food additive by the soybean enzyme degradation product of this invention. It is explanatory drawing which shows the addition example of the food additive by the soybean enzyme decomposition product of this invention, and its effect. It is a flowchart which shows the manufacturing method of this invention.

  Hereinafter, embodiments of the present invention will be described in detail. The food additive using the soybean enzyme-degraded product of the present invention is a soybean enzyme-decomposed product extract obtained by enzymatically treating defatted soybean with pectinase and centrifugally filtering it. Or it is what added the starch decomposition product to the extract.

  Or it is a powder obtained by spray-drying the said extract.

  In addition, if it is use as a liquid, it can be used as it is, for example, in order to give storage property, about 30 to 50% of alcohol can be added and it can also be used.

Next, the method for producing a food additive using the soybean enzyme degradation product of the present invention will be described.
The raw materials are as follows.
(1) Defatted soy (= Defatted soy for brewing) ... 75 kg
(2) Water ... 400 kg
(3) Enzyme pectinase (trade name: sucrase N, company name: Mitsubishi Chemical Foods Co., Ltd.) ... 0.23 kg
(4) Starch decomposition product (trade name: PAX INDEX # 2, company name: Matsutani Chemical Industry Co., Ltd.) ... 37.6 kg
(5) Water (for enzyme dissolution) ... 4 kg

In the case of the production of a concreted product, it is as follows.
As shown in FIG. 4, 75 kg of defatted soybean is added to 400 kg of water to the kneader 1 and mixed at 95 ° C. for 15 minutes.

  After cooling to 45 ° C., 0.23 kg of enzyme pectinase (4 kg of water for enzyme dissolution) is added, and the enzyme reaction is carried out at 45 ± 3 ° C. for 2 hours.

  Thereafter, the mixture is inactivated at 85 ° C. for 30 minutes, and solid-liquid separation is performed by centrifugation.

  The Bx of the extract is measured, and a starch decomposition product is added so that the starch decomposition product is “70%” relative to the defatted soybean “30%” (note that the moisture content of the starch decomposition product is 5%) To do).

  The resultant is subjected to heat sterilization at 85 ° C. for 10 minutes as a soybean enzyme hydrolyzate extract and passed through a 40 mesh sieve. Then, it is dried by spray drying, and passed through a 60 mesh sieve and a magnet pass. A concret is obtained by this.

In the case of diluted product production, it is as follows.
Dilute the said concrement as needed. For example, it is set as 2.5% of conc. Goods: 7.5% of starch degradation products (4 times dilution). However, it is also possible to omit the production of diluted products by, for example, increasing the starch decomposition products of paragraph numbers 0021 to 0022 .

  Enzyme reaction examines 1h and 2h. The effect of addition is larger in the 2 h direction.

The test of the addition effect of the food additive by the soybean enzyme degradation product of this invention is described. All were tested using the manufactured goods manufactured by Paragraph No. 0030 . Additive effects include salty taste enhancement, masking of potassium chloride mainly to low salt foods (due to reduced salt content), improvement of tastelessness, improvement of feeling of milkiness, improvement of milk fatness, improvement of body of milk It has effects such as enhancement of oil and fat feeling, masking of soy flour odor, masking of polyphenols (astringency and bitterness), and fresh odor masking of fish. Explain each one of them.

<< Additional effect >>
A salty taste-like enhancement effect and a potassium chloride masking effect can be obtained. The masking effect of potassium chloride is strong, and the masked salty taste is strong.

  FIG. 1 is a graph showing the masking effect of the enzymatic decomposition product of soybean of the present invention, which is the result of sensory evaluation with the saltiness and metallic taste of sodium chloride and potassium chloride solutions as 100.

  FIG. 2 is a graph showing the salty taste enhancement effect.

~Test method~
Additive-free product: 0.25 g of potassium chloride, 0.25 g of salt
Additives: 0.25 g of potassium chloride, 0.25 g of salt, 0.01 g of the enzyme decomposition product of soybean of the present invention (4-fold dilution)
Dilution with 100g of water or hot water respectively-Sensory evaluation-
Compared with the additive-free product, it seemed that the salty taste was improved while suppressing the bitter taste and metallic taste of potassium chloride.

<< Additional effect >>
For low-salt foods (due to reduced salt), it can improve the lack of taste.

Test method 1-
Additive-free product: Cube 5.3 g (Brand name: Ajinomoto KK Consol <solidity> 15 solid box, company name: Ajinomoto Co., Ltd.)
Additives: cube 5.3 g + soybean enzyme decomposition product (4-fold diluted product) 0.03 g
Dilute each with 300 g of hot water (0.01% in hot water, 0.57% in cubes)
~sensory evaluation~
Compared to the additive-free product, the thickness of the taste was increased, and it felt as if a vegetable feeling was also imparted.

~ Test method 2
Additive-free: Powder 18g (brand name: "Knorr cup soup" corn cream 40% cut, Company name: Ajinomoto Co., Ltd.)
Additives: 18 g of powder + 0.11 g of soybean enzyme decomposition product (4-fold diluted product)
Dilute each with 150 g of hot water (0.07% in hot water, 0.61% in powder)
~sensory evaluation~
Compared to the additive-free product, it felt like the taste of saltiness and vegetables had been improved, and the tastelessness was felt to have improved.

  In addition, as shown in FIG. 3, the reduced amount of soybean enzyme decomposition product of the present invention is reduced to about 0.03% (reduced to miso) in reduced-salt miso soup (trade name: rich taste flavored salt reduced salt 24 meals, company name: Markome Corporation). On the other hand, when 0.3% was added, the thickness and the improvement of the taste sensation were obtained.

<< Additional effect >>
It is possible to improve the feeling of milk, the feeling of milk fat, and the improvement of the body of milk.

Test method 1-
[Sweetened condensed milk]
Additive-free: 1 g of sweetened condensed milk (trade name: Morinaga Milk (with tube), company name: Morinaga Milk Industry Co., Ltd.)
Additives: 1 g of sweetened condensed milk + 0.2 g of the soybean enzyme decomposition product of the present invention (4-fold dilution)
Dilution with hot water of 100 g each-Sensory evaluation-
Compared with the additive-free product, the smell of milk was increased, and it felt like the body was rising.

~ Test method 2
[White chocolate]
White chocolate (Brand name: Meiji white chocolate 40 g, company name: Meiji Ltd.)
Preparation method 1; dissolve in hot water 2; add 0.3% of soybean enzyme degradation product (4-fold dilution product) of the present invention to additives. Firm in the refrigerator ~ sensory evaluation ~
Compared with the additive-free product, the milk was richer, and it felt sweet with a broad spread.

~ Test method 3
[Whipped cream]
material
i) Product Name: Whip Low Fat Vegetable Fat, Company Name: Snow Mark Meg Milk Co., Ltd. 200 ml
ii) Granulated sugar 10g
Preparation method 1, i) ii) mix with hand mixer 2 by hand mixer, when it becomes whipped, add soybean enzymatically degraded product (4-fold diluted product) of the present invention to the additive (0.1-0.3%), Mixed-sensory evaluation-
Compared to the additive-free product, it felt like it had an increased milk fat sensation, and the taste that remained on the tongue also seemed to be longer.

~ Test method 4
[custard cream]
material
i) Flour flour (trade name: laurel crown, company name: Showa Sangyo Co., Ltd.) 15 g
ii) Granulated sugar 30g
iii) 2 yolks (30 g)
iv) Milk 200g
How to make 1, iii) iv) Combine and stir with a bubbler 2, i) ii) After combining and sieving, add to 1 and stir 3, Heat for 1 min 40 sec with microwave 800 w 4, foam Stir with a shaker and heat again for 1 minute and 40 seconds with 800 w. 5. Enzyme digest of soybean of the present invention (4-fold diluted product added (0.1 to 0.3%)) to additives: Stirring-sensory evaluation ~
Compared to the additive-free product, it felt rich and the volume of flavor was rising.

  Although the addition effect to the said whipped cream or a custard cream is shown in FIG. 3, a milk fat feeling can be improved by adding 0.1-0.3%, and a thick feeling can be provided to aftertaste.

<< Additional effect >>
Enhance the oily feeling.

~Test method~
[Powder oil and fat] (Similar effects are obtained with plant and animal. Additives are Magical Fat 205 (vegetable), Magic Fat 700 (animal) addition from Miyoshi Fat Co., Ltd.)
Additive-free product: Powdered fat and oil 1g
Additives: 1 g of powdery fat and oil + 0.03 g of the enzyme decomposition product of soybean of the present invention (diluted 4-fold product)
Dilution with hot water of 100 g each-Sensory evaluation-
Compared to the additive-free product, the thickness of the taste was increased, and it felt as if the oily feeling was improved.

<< Additional effect >>
Get the soy flour odor masking.

Test method 1-
Additive-free product: 1 g of soybean powder (trade name: soybean lab soybean powder, company name: Markome Corporation)
Additives: 1 g of soy flour + 0.2 g of the enzyme decomposition product of soybean of the present invention (4-fold dilution)
Dilution with hot water of 100 g each-Sensory evaluation-
Compared to the additive-free product, I felt that the peculiar blue smell was suppressed.

~ Test method 2
[Soy flour containing bread]
1 bowl recipe
How to make
i) Pre-blend 1 to 9 (also 16 for additives).
ii) Mix 10 to 14 and warm to about 30 ° C. until the butter melts.
iii) After putting ii) into the home bakery, put i).
iv) i) Top 15 after top.
v) Baking in the home bakery precooked mode.
~sensory evaluation~
The distinctive grain odor was suppressed compared to the additive-free product. Also, I felt that the taste is also sweetened naturally.

  As shown in FIG. 3, by adding 0.1 to 0.3% of the soybean enzyme-degraded product of the present invention to bread (containing soy flour), grain odor is masked to impart natural sweetness. be able to.

<< Additional effect >>
Polyphenol masking (astringent, bitter)

Test method 1-
Product name: HELCIA green tea Company name: Kao Co., Ltd. Additives are added with 0.1% soy enzyme decomposition product (diluted 4-fold product) of the present invention-sensory evaluation-
It felt that astringency was suppressed compared with the additive-free product.

~ Test method 2
Additive-free product: Olive leaf green tea powder 1g (Distributed by: Furusato Food Effects Research Institute, Inc.)
Additives: 1 g of olive leaf ground tea powder + 0.3 g of the enzyme decomposition product of soybean of the present invention (4-fold dilution)
Dilution with hot water of 100 g each-Sensory evaluation-
It felt that astringency was suppressed compared with the additive-free product.

  As shown in FIG. 3, the astringency can be masked by adding 0.05 to 0.1% of the soybean enzyme degradation product of the present invention to a catechin-containing beverage.

<< Additional effect >>
Raw fish odor masking

~Test method~
[Boiled miso of salmon]
Raw material (1) Chopstick fillet (2) Water 100 g
(3) Cooking sake 60g
(4) Miso 36 g
(5) Mirin 36 g
(6) Sugar 18 g
(7) soy sauce 18 g
(8) Ginger mince 3.5g
How to make
i) Mix (2) to (8) and reach 85 ° C
ii) 40 g of sauce is filled in a retort pouch with respect to 75 g of salmon fillet (In the additive, 0.1 to 0.3% of the soy enzyme hydrolyzate of the present invention (4-fold dilution) is added to the sauce)
iii) Retort at 121 ° C. for 25 minutes (F = 8).
~sensory evaluation~
Compared to the additive-free product, the smell and taste also seemed to suppress the fresh smell of the fish.

Claims (6)

  A food additive comprising a soybean enzyme-degraded product characterized in that it is a soybean enzyme-decomposed product extract obtained by enzymatically treating defatted soybean with pectinase and centrifugally filtering it.   The food additive according to claim 1, wherein a starch degradation product is added to the extract.   The food additive according to any one of claims 1 and 2, which is a powder obtained by spray drying.   Defatted soybean is characterized by using defatted soybean, water, enzyme pectinase and starch degradation products as raw materials, enzymatically treating defatted soybean with enzyme pectinase, centrifugally filtering it, and adding starch degradation product to the extract. Method of producing food additives by   The method for producing a food additive from soybean enzyme-degraded product according to claim 3, wherein the defatted processed soybean and water are heated and stirred, then cooled, and the enzyme pectinase dissolved in water is added and reacted, and after inactivation, it is centrifuged. .   The manufacturing method of the foodstuff additive by the soybean enzyme decomposition product of Claim 4 or 5 made into powder by spray-drying process.