JP2024053948A - Enzyme composition for food for lessening soybean odor - Google Patents
Enzyme composition for food for lessening soybean odor Download PDFInfo
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- JP2024053948A JP2024053948A JP2022160488A JP2022160488A JP2024053948A JP 2024053948 A JP2024053948 A JP 2024053948A JP 2022160488 A JP2022160488 A JP 2022160488A JP 2022160488 A JP2022160488 A JP 2022160488A JP 2024053948 A JP2024053948 A JP 2024053948A
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- enzyme composition
- oxidase
- soybean
- odor
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Abstract
Description
新規性喪失の例外適用申請有り Application for exception to loss of novelty has been filed
本発明は、大豆臭軽減のための食品用酵素組成物に関する。 The present invention relates to a food enzyme composition for reducing soybean odor.
世界人口の増加にともない、将来的な食量不足が危惧されている。動物肉よりも少ない肥料と水で栽培できる大豆は、生産時の地球環境への負荷が小さく、タンパク質を豊富に含む。そのため、大豆を植物肉として用いた食品の開発が進められている。ヴィーガンやベジタリアンの立場からも、肉に代わる食品材料として大豆を用いた食品が求められている。 As the world's population increases, there are concerns about future food shortages. Soybeans can be grown with less fertilizer and water than animal meat, so their production places less strain on the global environment and is rich in protein. For this reason, efforts are underway to develop foods that use soybeans as plant-based meat. Vegans and vegetarians also want foods that use soybeans as an alternative to meat.
植物肉としての大豆の利用が普及するためには、大豆を用いたときでも、肉を用いたときと同様の風味や食感を達成すると同時に、大豆特有の味や臭いは軽減することが望まれる。特に、大豆臭の軽減と、肉と同様のジューシー感の再現が求められている。 For the use of soybeans as a plant-based meat to become widespread, it is desirable to achieve a flavor and texture similar to that of meat, while at the same time reducing the distinctive taste and odor of soybeans. In particular, there is a demand to reduce the soybean odor and reproduce the same juicy texture as meat.
特許文献１は、食品の物性、色調、風味を改善するために、タンパク質を含む食品素材にトランスグルタミナーゼおよび酸化還元酵素を作用させることを開示している。 Patent Document 1 discloses that transglutaminase and oxidoreductase are applied to food ingredients containing protein in order to improve the physical properties, color, and flavor of the food.
従来、酵素を用いて、大豆食品において食感を向上しつつ、大豆臭を軽減する方法は限られていた。本発明は、酵素を用いて、大豆食品の食感を向上すると同時に、大豆臭を軽減することを課題とする。 Conventionally, there have been limited methods for using enzymes to improve the texture of soy foods while reducing the soybean odor. The objective of the present invention is to use enzymes to improve the texture of soy foods while simultaneously reducing the soybean odor.
本発明者らは、酸化酵素が、大豆加工食品の食感を向上し、大豆由来の臭いを軽減できることを見出し、本発明を完成した。すなわち、本発明は、 The inventors discovered that oxidase can improve the texture of soybean processed foods and reduce the odor derived from soybeans, and thus completed the present invention.
酸化酵素を含む、大豆臭軽減のための食品用酵素組成物に関する。 This relates to a food enzyme composition containing an oxidase for reducing soy odor.
酸化酵素がアスコルビン酸オキシダーゼであることが好ましい。 The oxidase is preferably ascorbic acid oxidase.
大豆臭軽減が食品中のヘキサナール量の減少によりなされることが好ましい。 It is preferable that the soybean odor be reduced by reducing the amount of hexanal in the food.
前記食品が植物肉であることが好ましい。 It is preferable that the food is plant-based meat.
また、本発明は、食品材料を、酸化酵素を含む食品用酵素組成物により処理する工程を含む、大豆臭が軽減された食品の製造方法に関する。 The present invention also relates to a method for producing food with reduced soybean odor, which includes a step of treating food materials with a food enzyme composition containing an oxidase.
また、本発明は、食品材料を、酸化酵素を含む食品用酵素組成物により処理する工程を含む、食品の大豆臭の軽減方法に関する。 The present invention also relates to a method for reducing the soybean odor of food, which comprises a step of treating food materials with a food enzyme composition containing an oxidase.
本発明の食品用酵素組成物は、大豆加工食品において、肉加工食品と同様の食感を達成しつつ、大豆に特有の臭いを軽減することができる。この食品用酵素組成物は、肉に代わる食品材料としての、大豆の利用を促進する。 The food enzyme composition of the present invention can reduce the odor peculiar to soybeans while achieving a texture similar to that of meat processed foods in soybean processed foods. This food enzyme composition promotes the use of soybeans as a food ingredient to replace meat.
＜＜食品用酵素組成物＞＞
本実施形態の食品用酵素組成物は、酸化酵素を含む、大豆臭軽減のための食品用酵素組成物である。
<<Food Enzyme Composition>>
The food enzyme composition of the present embodiment is a food enzyme composition containing an oxidase and intended for reducing soybean odor.
＜酸化酵素＞
酸化酵素は、食品材料を酸化する活性を持つ酵素である。酸化酵素の具体例としては、アスコルビン酸オキシダーゼ、グルコースオキシダーゼ、パーオキシダーゼ、ポリフェノールオキシダーゼ、ラクトパーオキシダーゼなどが挙げられ、これらの中でもアスコルビン酸オキシダーゼ、グルコースオキシダーゼが好ましく、アスコルビン酸オキシダーゼがより好ましい。アスコルビン酸オキシダーゼ（ＥＣ１．１０．３．３）は、分子状酸素を用いてアスコルビン酸をデヒドロアスコルビン酸に酸化する活性を有する酵素である。
<Oxidase>
Oxidase is an enzyme that has the activity of oxidizing food materials.Specific examples of oxidase include ascorbic acid oxidase, glucose oxidase, peroxidase, polyphenol oxidase, lactoperoxidase, etc., among which ascorbic acid oxidase and glucose oxidase are preferred, and ascorbic acid oxidase is more preferred.Ascorbic acid oxidase (EC1.10.3.3) is an enzyme that has the activity of oxidizing ascorbic acid to dehydroascorbic acid using molecular oxygen.
酸化酵素の由来は特に限定されず、植物由来、微生物由来、動物由来のものが挙げられるが、入手容易性の観点から植物由来が好ましい。植物としては、ウリ科、セリ科、アブラナ科、ヒユ科の植物が挙げられる。これらのなかでも、ウリ科の植物が好ましい。ウリ科の植物としてはカボチャ、キュウリ、スイカ、ズッキーニ、ヒョウタン、ヘチマ、トウガン、テッポウウリ、メロンなどが挙げられ、これらの中でもカボチャ（Ｃｕｃｕｒｂｉｔａ ｓｐ．）が好ましい。セリ科の植物としてはニンジン、ミツバ、パセリ、セロリなどが挙げられ、アブラナ科の植物としてはキャベツなどが挙げられ、ヒユ科の植物としてはホウレンソウなどが挙げられる。また、微生物としては、細菌、菌類が挙げられ、細菌が好ましい。本発明の食品用酵素組成物は、上記酸化酵素を１種類のみ含有していてもよく、複数種類を含有していてもよい。 The origin of the oxidase is not particularly limited, and may be plant-derived, microbial-derived, or animal-derived. From the viewpoint of availability, plant-derived is preferred. Examples of plants include plants of the Cucurbitaceae, Apiaceae, Brassicaceae, and Amaranthaceae families. Of these, plants of the Cucurbitaceae family are preferred. Examples of plants of the Cucurbitaceae family include pumpkin, cucumber, watermelon, zucchini, gourd, loofah, squash, trumpet gourd, and melon, and among these, pumpkin (Cucurbita sp.) is preferred. Examples of plants of the Apiaceae family include carrot, mitsuba, parsley, and celery, examples of plants of the Brassicaceae family include cabbage, and examples of plants of the Amaranthaceae family include spinach. Examples of microorganisms include bacteria and fungi, and bacteria are preferred. The food enzyme composition of the present invention may contain only one type of the above-mentioned oxidase, or may contain multiple types.
酸化酵素は、由来となる植物、動物、微生物から精製されたものであってもよく、遺伝子組み換え技術を用いて大量生産し、その後精製したものを用いてもよい。また野生型の酸化酵素を用いてもよく、変異型の酸化酵素を用いてもよい。 The oxidase may be one purified from the plant, animal, or microorganism of origin, or one that has been mass-produced using recombinant gene technology and then purified. In addition, either a wild-type or a mutant oxidase may be used.
酸化酵素の取得方法として、酸化酵素が由来生物の細胞内に蓄積する場合には、組織および細胞を破砕し、遠心分離などによって無細胞抽出液を得る。必要に応じて、無細胞抽出液を出発材料として、塩析法、イオン交換クロマトグラフィー、ゲル濾過クロマトグラフィー、疎水クロマトグラフィー、アフィニティークロマトグラフィーなどの一般的なタンパク質精製法を適宜組み合わせて精製したものを用いてもよい。酸化酵素を微生物により細胞外に分泌生産させる場合には、培地から精製することができる。 When the oxidase accumulates within the cells of the source organism, the oxidase can be obtained by disrupting the tissues and cells and obtaining a cell-free extract by centrifugation or the like. If necessary, the cell-free extract can be used as the starting material and purified by an appropriate combination of common protein purification methods such as salting out, ion exchange chromatography, gel filtration chromatography, hydrophobic chromatography, and affinity chromatography. When the oxidase is produced and secreted outside the cells by a microorganism, it can be purified from the culture medium.
本発明の食品用酵素組成物中の酸化酵素の活性は、食品用酵素組成物１ｇあたり１０～１０，０００ユニット（Ｕ）が好ましく、１００～８，５００ユニット（Ｕ）がより好ましく、１，０００～３，０００ユニット（Ｕ）がさらに好ましい。また、本発明の食品用酵素組成物中の酸化酵素の重量は、食品用酵素組成物中０．０１～１００重量％が好ましく、０．５～４０重量％がより好ましい。 The activity of the oxidase in the food enzyme composition of the present invention is preferably 10 to 10,000 units (U) per gram of food enzyme composition, more preferably 100 to 8,500 units (U), and even more preferably 1,000 to 3,000 units (U). The weight of the oxidase in the food enzyme composition of the present invention is preferably 0.01 to 100% by weight, and more preferably 0.5 to 40% by weight, of the food enzyme composition.
酸化酵素の活性の定義は、各酵素によって異なるが、例えば、アスコルビン酸オキシダーゼの場合は、Ｌ－アスコルビン酸を基質としてｐＨ５．６、３０℃において１分間に１μｍｏｌのデヒドロアスコルビン酸を生成する活性を１Ｕとする。また、グルコースオキシダーゼの場合は、４０℃、ｐＨ７．０の条件で１分間に１μｍｏｌのグルコースを酸化し、グルコン酸を生成する活性を１Ｕとする。 The definition of oxidase activity varies depending on the enzyme, but for example, in the case of ascorbic acid oxidase, 1 U is the activity that produces 1 μmol of dehydroascorbic acid per minute at pH 5.6 and 30°C using L-ascorbic acid as a substrate. In the case of glucose oxidase, 1 U is the activity that oxidizes 1 μmol of glucose per minute at 40°C and pH 7.0 to produce gluconic acid.
＜任意成分＞
本発明の食品用酵素組成物は、酸化酵素以外に、本発明の効果を阻害しない程度において、食品用酵素組成物が通常含有し得る他の成分を含有していてもよい。このような成分として、賦形剤、ｐＨ調整剤、保存料、酵素、増粘多糖類、乳化剤、無機塩類、アミノ酸、溶媒などが挙げられる。これらの成分の含有量は特に限定されず、当業者によって任意の量が選択され得る。
<Optional ingredients>
The food enzyme composition of the present invention may contain, in addition to the oxidase, other components that food enzyme compositions may normally contain, to the extent that the effects of the present invention are not inhibited. Such components include excipients, pH adjusters, preservatives, enzymes, thickening polysaccharides, emulsifiers, inorganic salts, amino acids, solvents, etc. The content of these components is not particularly limited, and any amount may be selected by those skilled in the art.
賦形剤としては、例えば、デキストリン、トレハロース、米粉、小麦粉等の穀物粉が挙げられる。 Examples of excipients include dextrin, trehalose, rice flour, wheat flour, and other grain flours.
ｐＨ調整剤としては、例えば、酢酸、デヒドロ酢酸、乳酸、クエン酸、グルコン酸、コハク酸、酒石酸、フマル酸、リンゴ酸、およびアジピン酸、ならびにこれらの有機酸のナトリウム（Ｎａ）塩、カルシウム（Ｃａ）塩、およびカリウム（Ｋ）塩ならびに炭酸、リン酸、およびピロリン酸、ならびにこれらの無機酸のＮａ塩およびＫ塩が挙げられる。 Examples of pH adjusters include acetic acid, dehydroacetic acid, lactic acid, citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and adipic acid, as well as the sodium (Na), calcium (Ca), and potassium (K) salts of these organic acids, and carbonic acid, phosphoric acid, and pyrophosphoric acid, as well as the Na and K salts of these inorganic acids.
保存料としては、例えば、アスコルビン酸、プロピオン酸、亜硫酸、安息香酸、ソルビン酸や、これらの塩が挙げられる。塩としては、ナトリウム（Ｎａ）塩、カルシウム（Ｃａ）塩、およびカリウム（Ｋ）塩、ポリアミンなどが挙げられる。その他、カテキンを用いることもできる。これらの中でも、アスコルビン酸またはその塩が好ましく、アスコルビン酸ナトリウム（ビタミンＣ）がより好ましい。保存料を配合する場合、その配合量は、食品用酵素組成物中０．１～１５重量％が好ましく、０．２～１０重量％がより好ましい。また、保存料の配合量は、食品材料全体に対し０．００５～２重量％が好ましく、０．０１～１．５重量％がより好ましい。保存料の配合量は、大豆由来材料（大豆タンパク質の場合は乾燥重量）１００重量部に対し、０．０１～３０重量部が好ましく、０．０２～２０重量部がより好ましい。保存料を含むと、酸化酵素が保存料を酸化させ、酸化された保存料がさらに大豆臭の原因物質に作用して大豆臭を軽減する効果が期待される。 Examples of preservatives include ascorbic acid, propionic acid, sulfurous acid, benzoic acid, sorbic acid, and their salts. Examples of salts include sodium (Na) salts, calcium (Ca) salts, potassium (K) salts, polyamines, and the like. In addition, catechin can also be used. Among these, ascorbic acid or its salts are preferred, and sodium ascorbate (vitamin C) is more preferred. When a preservative is added, the amount of the preservative is preferably 0.1 to 15% by weight, more preferably 0.2 to 10% by weight, in the food enzyme composition. The amount of the preservative is preferably 0.005 to 2% by weight, more preferably 0.01 to 1.5% by weight, based on the total food material. The amount of the preservative is preferably 0.01 to 30 parts by weight, more preferably 0.02 to 20 parts by weight, based on 100 parts by weight of soybean-derived material (dry weight in the case of soybean protein). When preservatives are included, the oxidizing enzymes oxidize the preservatives, and the oxidized preservatives are expected to act on the substances that cause the soybean smell, reducing the soybean smell.
任意成分としての酵素は、酸化酵素以外の酵素であり、例えば、αアミラーゼ、βアミラーゼ、グルコアミラーゼ、プロテアーゼ、リパーゼ、ホスホリパーゼ、ウレアーゼ、カタラーゼ、キチナーゼ、グルカナーゼ、セルラーゼ、ペクチナーゼ、ラクターゼなどが挙げられる。 The optional enzymes are enzymes other than oxidases, such as α-amylase, β-amylase, glucoamylase, protease, lipase, phospholipase, urease, catalase, chitinase, glucanase, cellulase, pectinase, and lactase.
増粘多糖類としては、例えば、加工澱粉、ガム類、アルギン酸、アルギン酸誘導体、ペクチン、カラギーナン、カードラン、プルラン、ゼラチン、セルロース誘導体、寒天、タマリンド、サイリウム、グルコマンナンなどが挙げられる。 Examples of thickening polysaccharides include modified starch, gums, alginic acid, alginic acid derivatives, pectin, carrageenan, curdlan, pullulan, gelatin, cellulose derivatives, agar, tamarind, psyllium, and glucomannan.
乳化剤としては、例えば、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、レシチン、酵素分解レシチン、サポニンなどが挙げられる。 Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, and saponin.
無機塩類としては、例えば、食塩、硫酸アンモニウム、硫酸ナトリウム、塩化カルシウム、重合リン酸塩などが挙げられる。 Examples of inorganic salts include table salt, ammonium sulfate, sodium sulfate, calcium chloride, and polymeric phosphates.
アミノ酸としては、例えば、アスパラギン酸、スレオニン、セリン、アスパラギン、グルタミン酸、グルタミン、プロリン、グリシン、アラニン、バリン、シスチン、メチオニン、イソロイシン、ロイシン、チロシン、フェニルアラニン、ヒスチジン、リジン、トリプトファン、アルギニンなどが挙げられる。 Amino acids include, for example, aspartic acid, threonine, serine, asparagine, glutamic acid, glutamine, proline, glycine, alanine, valine, cystine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, tryptophan, and arginine.
溶媒としては、水、グリセリン、ソルビトール、プロピレングリコールなどが挙げられる。これらの溶媒は１種を単独で用いてもよく、２種以上を混合して用いてもよい。溶媒を用いる場合、酸化酵素：溶媒の重量比を２：１～１：２とすることが好ましい。 Solvents include water, glycerin, sorbitol, propylene glycol, etc. These solvents may be used alone or in combination of two or more. When using a solvent, it is preferable to set the weight ratio of oxidase to solvent to 2:1 to 1:2.
食品用酵素組成物の形状は特に限定されず、例えば、液体状、ペースト状、粉末状、顆粒状が挙げられる。粉末状の場合、酸化酵素を水などの溶媒に溶解した後、必要に応じてデキストリンなどの賦形剤を配合し、乾燥させて粉末状としたものであってもよい。 The shape of the food enzyme composition is not particularly limited, and examples of the shape include liquid, paste, powder, and granule. In the case of powder, the oxidase may be dissolved in a solvent such as water, and then an excipient such as dextrin may be added as necessary, followed by drying to obtain a powder.
食品用酵素組成物が液体状またはペースト状の場合、ｐＨは５．５～９．０であることが好ましく、５．５～６．５であることがより好ましい。 When the food enzyme composition is in liquid or paste form, the pH is preferably 5.5 to 9.0, and more preferably 5.5 to 6.5.
食品用酵素組成物の製造方法は特に限定されない。例えば、固体の酵素組成物を得る場合には、各成分を混合機にて混合する方法が挙げられる。混合機としては、容器回転型、容器固定型、複合型等が挙げられ、目的の活性値や量、賦型剤の種類に応じて適宜選択できる。 The method for producing the food enzyme composition is not particularly limited. For example, when obtaining a solid enzyme composition, a method of mixing each component in a mixer can be used. Mixers include container rotating type, container fixed type, and composite type, and can be appropriately selected depending on the desired activity value and amount, and the type of excipient.
＜食品＞
本発明の食品用酵素組成物は、どのような食品にも用いることができるが、大豆加工食品の食感を向上し、大豆由来の臭いを軽減する効果を得るために、大豆を含む食品に特に好適に使用できる。大豆を含む食品としては、従来型の大豆食品に加えて、大豆を植物肉として用いた食品が挙げられる。
<Food>
The food enzyme composition of the present invention can be used for any food, but is particularly suitable for use in soybean-containing foods in order to improve the texture of soybean processed foods and reduce the odor derived from soybeans. Soybean-containing foods include conventional soybean foods as well as foods that use soybeans as vegetable meat.
従来型の大豆食品として、みそ、豆腐、納豆、油揚げ、おから、豆乳、厚揚げ、粉状大豆タンパク質、粒状大豆タンパク質、シリアル、きな粉などが挙げられる。本発明の食品用酵素組成物をこれらの大豆食品に適用することにより、大豆臭を調節できる。 Conventional soy foods include miso, tofu, natto, fried tofu, okara, soy milk, deep-fried tofu, powdered soy protein, granular soy protein, cereals, soybean flour, etc. By applying the food enzyme composition of the present invention to these soy foods, the soy odor can be adjusted.
大豆を植物肉として用いた食品として、ハンバーグ、ミートボール、餃子、ステーキ、ミートソース、牛丼、ハム、ソーセージなどが挙げられる。これらの食品において、植物肉としての大豆は、ミンチ肉、ブロック肉、スライス肉等の形態で配合することができる。 Foods that use soybeans as the plant meat include hamburgers, meatballs, dumplings, steaks, meat sauce, beef bowls, ham, and sausages. In these foods, soybeans as the plant meat can be blended in the form of minced meat, block meat, sliced meat, etc.
大豆を植物肉として用いた食品は、大豆の他に、肉、油脂、エキスなどの動物性材料（畜肉由来材料）を含んでいてもよいが、大豆の配合量（含水状態での配合量）は、大豆と、動物性材料との合計量中４０重量％以上が好ましく、５０重量％以上がより好ましく、７０重量％以上がさらに好ましく、９０重量％以上がさらにより好ましく、９５重量％以上が特に好ましく、動物性材料を含まないことが最も好ましい。本発明の食品用酵素組成物を用いると、大豆の配合量が多く動物性食品材料の配合量が少ないときでも、肉加工食品と同様の食感を達成しつつ、大豆に特有の臭いを軽減することができる。 Foods using soybeans as the vegetable meat may contain, in addition to soybeans, animal materials (materials derived from livestock meat) such as meat, oils and fats, and extracts, but the amount of soybeans (amount in a water-containing state) is preferably 40% by weight or more of the total amount of soybeans and animal materials, more preferably 50% by weight or more, even more preferably 70% by weight or more, even more preferably 90% by weight or more, particularly preferably 95% by weight or more, and most preferably no animal materials are included. By using the food enzyme composition of the present invention, even when the amount of soybeans is high and the amount of animal food materials is low, it is possible to achieve a texture similar to that of processed meat foods while reducing the odor specific to soybeans.
＜食品の風味および物性＞
本発明の食品用酵素組成物は、大豆臭軽減のために用いられる。大豆には、特有の青臭さがある。この大豆臭は、大豆を利用した食品の嗜好性の低下や、大豆の植物としての利用の障害となる。本発明の食品用酵素組成物を、大豆を含む食品材料に作用させることにより、製造された食品において大豆臭を軽減することができる。大豆臭の軽減は、本発明の食品用酵素組成物を利用して得られた食品について、複数のパネラーによる官能評価により判定でき、例えば、実施例に記載の方法で判定できる。
<Food flavor and physical properties>
The food enzyme composition of the present invention is used to reduce soybean odor. Soybeans have a characteristic grassy odor. This soybean odor reduces the palatability of foods that use soybeans and hinders the use of soybeans as a plant. By allowing the food enzyme composition of the present invention to act on food materials containing soybeans, the soybean odor in the produced food can be reduced. The reduction in soybean odor can be determined by sensory evaluation by multiple panelists of foods obtained using the food enzyme composition of the present invention, for example, by the method described in the Examples.
大豆臭の原因物質の一つとして、大豆に含まれるリノール酸の酸化により生じるヘキサナールが挙げられる。本発明の食品用酵素組成物を、大豆を含む食品材料に作用させたときに、食品用酵素組成物を作用させなかったときと比較して、製造された食品中のヘキサナール量が低減していることが好ましい。食品中のヘキサナール量は、クロマトグラフィー等を用いた一般的な方法で測定することができる。 One of the substances that causes soybean odor is hexanal, which is produced by the oxidation of linoleic acid contained in soybeans. When the food enzyme composition of the present invention is applied to a food material containing soybeans, it is preferable that the amount of hexanal in the produced food is reduced compared to when the food enzyme composition is not applied. The amount of hexanal in food can be measured by a general method using chromatography, etc.
また、吸水して膨潤した大豆は弾力に乏しいため、大豆を植物肉として用いた場合には動物由来の肉を用いたときの弾力や噛み応えを得られにくいとされている。本発明の食品用酵素組成物を、大豆を含む食品材料に作用させたときには、製造された食品の弾力が向上する。この効果を得るためには、動物性材料（畜肉由来材料）の配合量が、大豆の配合量（含水状態での配合量）との合計量中、２重量％以上であることが好ましく、５重量％以上であることがより好ましく、１０重量％以上であることがさらに好ましく、２０重量％以上であることがさらにより好ましい。食品の弾力は、レオメーターを用いた圧縮応力の測定により評価できる。本発明の食品用酵素組成物を、大豆を含む食品材料に作用させたときに、食品用酵素組成物を作用させなかったときと比較して、圧縮応力が１．０８倍以上であることが好ましく、１．１倍以上であることが好ましく、１．２倍以上であることがより好ましい。 In addition, since soybeans that have absorbed water and swollen have poor elasticity, it is said that when soybeans are used as vegetable meat, it is difficult to obtain the elasticity and chewiness of meat derived from animals. When the food enzyme composition of the present invention is applied to a food material containing soybeans, the elasticity of the produced food is improved. To obtain this effect, the amount of animal material (meat-derived material) is preferably 2% by weight or more, more preferably 5% by weight or more, even more preferably 10% by weight or more, and even more preferably 20% by weight or more, of the total amount including the amount of soybeans (amount in a water-containing state). The elasticity of the food can be evaluated by measuring the compressive stress using a rheometer. When the food enzyme composition of the present invention is applied to a food material containing soybeans, the compressive stress is preferably 1.08 times or more, more preferably 1.1 times or more, and more preferably 1.2 times or more, compared to when the food enzyme composition is not applied.
また、大豆は動物性材料と比較して油脂成分が少ないため、大豆を植物肉として用いた場合には動物由来の肉を用いたときのジューシーな食感を得られにくい。本発明の食品用酵素組成物を、大豆を含む食品材料に作用させたときには、製造された食品のジューシー感が向上する。ジューシー感は、本発明の食品用酵素組成物を利用して得られた食品について、複数のパネラーによる官能評価により判定でき、例えば、実施例に記載の方法で判定できる。 In addition, soybeans contain less oil and fat than animal-derived materials, so when soybeans are used as plant-based meat, it is difficult to obtain the juicy texture that can be obtained when animal-derived meat is used. When the food enzyme composition of the present invention is applied to food materials containing soybeans, the juiciness of the produced food is improved. The juiciness can be determined by sensory evaluation by multiple panelists of foods obtained using the food enzyme composition of the present invention, for example, by the method described in the Examples.
＜＜大豆臭が軽減された食品の製造方法＞＞
本実施形態の食品の製造方法は、食品材料を、酸化酵素を含む食品用酵素組成物により処理する工程を含む、大豆臭が軽減された食品の製造方法である。酸化酵素を含む食品用酵素組成物により処理する工程では、食品材料に本発明の酵素組成物を接触させ、酸化酵素を作用させる。食品用酵素組成物としては、前述した組成物を用いることができる。
<<Production method for food with reduced soybean odor>>
The method for producing a food product according to the present embodiment is a method for producing a food product with a reduced soybean odor, which includes a step of treating a food material with a food enzyme composition containing an oxidase. In the step of treating with the food enzyme composition containing an oxidase, the food material is contacted with the enzyme composition of the present invention to allow the oxidase to act on it. The food enzyme composition may be the composition described above.
食品材料は、大豆臭軽減効果を得るために、大豆由来材料を含むことが好ましい。大豆由来材料としては、大豆粉、脱脂大豆、おから、大豆油、大豆タンパク質が挙げられ、その形状は粉末、顆粒、フレーク、スライス、ブロックが挙げられる。食品材料は、大豆由来材料以外に、野菜、肉、魚介、穀物などの、食品に一般的に含まれる材料を含んでいてもよい。肉としては、牛、豚、鶏由来の肉が挙げられる。 The food material preferably contains soybean-derived materials in order to obtain the effect of reducing the soybean odor. Examples of soybean-derived materials include soybean flour, defatted soybeans, soybean pulp, soybean oil, and soy protein, and the forms of the soybeans include powder, granules, flakes, slices, and blocks. In addition to soybean-derived materials, the food material may contain ingredients that are generally contained in foods, such as vegetables, meat, seafood, and grains. Examples of meat include meat derived from beef, pork, and chicken.
食品材料は、さらに、賦形剤、ｐＨ調整剤、保存料、酵素、増粘多糖類、乳化剤、無機塩類、アミノ酸などを含んでいてもよい。これらの具体例としては、食品用酵素組成物の構成要素として前述したものを用いることができる。 The food material may further contain excipients, pH adjusters, preservatives, enzymes, thickening polysaccharides, emulsifiers, inorganic salts, amino acids, etc. Specific examples of these include those previously mentioned as components of the food enzyme composition.
大豆を植物肉として用いる場合、食品材料において、大豆の配合量（含水状態での配合量）は、大豆と、動物性材料との合計量中４０重量％以上が好ましく、５０重量％以上がより好ましく、７０重量％以上がさらに好ましく、９０重量％以上がさらにより好ましく、９５重量％以上が特に好ましく、動物性材料を含まないことが最も好ましい。 When soybeans are used as the plant meat, the amount of soybeans in the food material (amount in a moist state) is preferably 40% by weight or more of the total amount of soybeans and animal ingredients, more preferably 50% by weight or more, even more preferably 70% by weight or more, even more preferably 90% by weight or more, particularly preferably 95% by weight or more, and most preferably no animal ingredients are included.
食品材料に本発明の食品用酵素組成物を接触させ、酸化酵素を作用させる際の条件は特に限定されないが、温度条件は１～４０℃が好ましく、２０～３０℃がより好ましい。時間条件は５分～２４時間が好ましく、１０～２４０分間がより好ましい。ｐＨ条件はｐＨ５．５～６．５が好ましい。 The conditions for contacting the food material with the food enzyme composition of the present invention and allowing the oxidase to act are not particularly limited, but the temperature condition is preferably 1 to 40°C, more preferably 20 to 30°C. The time condition is preferably 5 minutes to 24 hours, more preferably 10 to 240 minutes. The pH condition is preferably pH 5.5 to 6.5.
また、食品中にアスコルビン酸やその塩などを配合する場合には、酸化酵素と保存料を混合してあらかじめアスコルビン酸やその塩などを酸化させたのち、さらに食品材料に接触させてもよい。この方法により、酸化されたアスコルビン酸やその塩などが大豆臭の原因物質に作用して、大豆臭を軽減する効果が期待される。酸化酵素と保存料を混合してあらかじめアスコルビン酸やその塩などを酸化させるときの温度条件は２０～３０℃が好ましく、室温がより好ましい。時間条件は９０～１５０分が好ましい。ｐＨ条件はｐＨ５．５～６．５が好ましい。 In addition, when ascorbic acid or its salts are to be added to food, the oxidizing enzyme and preservative may be mixed to oxidize the ascorbic acid or its salts beforehand, and then the mixture may be brought into contact with the food material. This method is expected to have the effect of reducing the soybean odor by allowing the oxidized ascorbic acid or its salts to act on the substances that cause the soybean odor. When the oxidizing enzyme and preservative are mixed to oxidize the ascorbic acid or its salts beforehand, the temperature conditions are preferably 20 to 30°C, and room temperature is more preferable. The time conditions are preferably 90 to 150 minutes. The pH conditions are preferably pH 5.5 to 6.5.
食品材料の、酸化酵素を含む食品用酵素組成物による処理は、複数回繰り返してもよいし、食品材料を分割して混合してもよい。例えば、第１の大豆由来材料を食品用酵素組成物と混合して酸化酵素を作用させた後、第２の大豆由来材料を追加混合して酸化酵素を作用させてもよい。これにより、形態の異なる大豆由来材料に対しても十分に酸化酵素を作用させられるほか、酸化酵素の作用程度を制御することにより風味や食感を変化させることができる。 The treatment of food materials with a food enzyme composition containing oxidase may be repeated multiple times, or the food materials may be divided and mixed. For example, a first soybean-derived material may be mixed with a food enzyme composition and the oxidase may be allowed to act on it, and then a second soybean-derived material may be added and mixed and the oxidase may be allowed to act on it. This allows the oxidase to act sufficiently on soybean-derived materials of different forms, and the flavor and texture can be changed by controlling the degree of action of the oxidase.
食品材料を、酸化酵素を含む食品用酵素組成物により処理した後は、目的とする食品の一般的なレシピに従って製造することができる。例えば、本発明の食品用酵素組成物を使用してハンバーグを製造する場合、食品材料と本発明の食品用酵素組成物を混合してハンバーグ種を成形し、このハンバーグ種をフライパンやオーブンで焼成する。 After the food material is treated with the food enzyme composition containing an oxidase, the food can be produced according to a general recipe for the desired food. For example, when producing a hamburger steak using the food enzyme composition of the present invention, the food material and the food enzyme composition of the present invention are mixed to form a hamburger steak, and the hamburger steak is baked in a frying pan or oven.
本発明の食品用酵素組成物は、製造された食品中に残存するが、体内に摂取しても健康への悪影響はない。食品用酵素組成物を摂取した場合、酵素組成物に含まれる酸化酵素は、タンパク質として体内で消化吸収される。酸化酵素を失活させる必要がある場合には、食品材料に作用させた後に８０℃以上の加熱を行えばよい。 The food enzyme composition of the present invention remains in the produced food, but does not have any adverse effects on health when ingested. When the food enzyme composition is ingested, the oxidase contained in the enzyme composition is digested and absorbed in the body as protein. If it is necessary to inactivate the oxidase, it can be done by heating the food material to 80°C or higher after it has been allowed to act on the food material.
＜＜食品の大豆臭の軽減方法＞＞
本実施形態の、食品の大豆臭の軽減方法は、食品材料を、酸化酵素を含む食品用酵素組成物により処理する工程を含む。酸化酵素を含む食品用酵素組成物により処理する工程では、食品材料に本発明の酵素組成物を接触させ、酸化酵素を作用させる。食品用酵素組成物としては、前述した組成物を用いることができる。
<<How to reduce the soybean smell in food>>
The method for reducing the soybean odor of food of this embodiment includes a step of treating a food material with a food enzyme composition containing an oxidase. In the step of treating with the food enzyme composition containing an oxidase, the food material is contacted with the enzyme composition of the present invention to allow the oxidase to act on it. The food enzyme composition may be the composition described above.
以下、実施例を挙げて本発明を説明するが、本発明は以下の実施例に限定されない。以下、「部」又は「％」は特記ない限り、それぞれ「重量部」又は「重量％」を意味する。 The present invention will be described below with reference to examples, but the present invention is not limited to the following examples. In the following, "parts" and "%" mean "parts by weight" and "% by weight", respectively, unless otherwise specified.
（１）畜肉を含むハンバーグの製造（実施例１～６、比較例１～６）
酸化酵素（ナガセケムテックス社製ＡＳＯ－Ｄ１０ＦＤ、１ｇあたり１，２００Ｕ）、塩、ビタミンＣ、および水を表１に記載の重量で混合し、酵素溶液を作成した。この酵素溶液と、粒状大豆タンパク質（不二製油社製ニューフジニック４９）とを混合し、２５℃で１０分間静置することにより粒状大豆タンパク質の水戻しと酸化酵素による処理を同時に行った。
(1) Production of hamburger containing livestock meat (Examples 1 to 6, Comparative Examples 1 to 6)
An enzyme solution was prepared by mixing oxidase (ASO-D10FD, Nagase ChemteX Corporation, 1,200 U per 1 g), salt, vitamin C, and water in the amounts shown in Table 1. This enzyme solution was mixed with granular soy protein (New Fujinic 49, Fuji Oil Co., Ltd.) and allowed to stand at 25° C. for 10 minutes, thereby simultaneously rehydrating the granular soy protein and treating it with the oxidase.
酵素処理された大豆タンパク質を含む溶液と、表１に記載したミンチ肉をハンドミキサーに投入し、２～３分間粉砕してハンバーグ種を作製した。ハンバーグ種を１００ｇずつ丸形に成型し、冷蔵庫で１日保存した。その後、１８０℃のオーブンで１５分間焼成した。焼成後、室温まで冷却した後、急速冷凍し、評価時まで冷凍保管した。 A solution containing enzyme-treated soy protein and the minced meat listed in Table 1 were placed in a hand mixer and pulverized for 2-3 minutes to produce hamburger steaks. 100g of the hamburger steaks were formed into round shapes and stored in a refrigerator for one day. They were then baked in an oven at 180°C for 15 minutes. After baking, they were cooled to room temperature, flash frozen, and stored frozen until evaluation.
（２）畜肉を含まないハンバーグの製造（実施例７、比較例７）
表１に記載の重量で、粉状大豆タンパク質（不二製油社製フジプロＦＭ）と水とを１５分混合し、大豆カードを得た。また別に、表１に記載の割合で酵素溶液を作製した。この酵素溶液と大豆カードとを混合し、５分混合した。あらかじめ水で浸漬していた粒状大豆タンパク質を添加し、さらに５分混合した。約１００ｇずつ丸形に成型し、１８０℃のオーブンで１５分間焼成した。焼成後、室温まで冷却した後、急速冷凍し、評価時まで冷凍保管した。
(2) Production of meat-free hamburger (Example 7, Comparative Example 7)
Powdered soy protein (Fuji Pro FM manufactured by Fuji Oil Co., Ltd.) was mixed with water for 15 minutes in the weights shown in Table 1 to obtain soy curd. Separately, an enzyme solution was prepared in the ratios shown in Table 1. This enzyme solution was mixed with the soy curd and mixed for 5 minutes. Granular soy protein that had been soaked in water beforehand was added and mixed for another 5 minutes. Each piece was molded into a round shape of about 100 g and baked in an oven at 180° C. for 15 minutes. After baking, the pieces were cooled to room temperature, flash frozen, and stored frozen until evaluation.
（３）ハンバーグの物性評価
焼成されたハンバーグ（厚さ約１５ｃｍ）の圧縮応力をレオメーター（サン科学製、ＣＲ－１００）で測定した。その結果を表１に示す。比較例１に対し、実施例１～２では圧縮応力が増大した。また、実施例１～２および３～５では、酸化酵素の添加量にともない圧縮応力がさらに増大する傾向がみられた。
(3) Evaluation of physical properties of hamburger steak The compressive stress of the baked hamburger steak (thickness: about 15 cm) was measured using a rheometer (Sun Scientific, CR-100). The results are shown in Table 1. Compared to Comparative Example 1, the compressive stress was increased in Examples 1 and 2. Furthermore, in Examples 1, 2 and 3 to 5, there was a tendency for the compressive stress to further increase with the amount of oxidase added.
（４）ハンバーグの官能評価
焼成されたハンバーグを、パネラー７名により評価した。評価は、（Ａ）試食前の大豆臭、（Ｂ）先味（咀嚼中に、口腔内から鼻にぬける大豆臭）、（Ｃ）後味（嚥下後、３～４秒後の口腔内から鼻にぬける大豆臭）について、下記の基準により５段階の評点を付した。
５：大豆臭を感じない
４：大豆臭をほぼ感じない
３：大豆臭が軽減されている
２：大豆臭を感じる
１：大豆臭を強く感じる
評点の平均点を計算し、表２に示した。
(4) Sensory Evaluation of Hamburger Steaks The grilled hamburger steaks were evaluated by seven panelists. The evaluation was conducted on (A) soybean odor before tasting, (B) initial taste (soybean odor that comes from the mouth to the nose during chewing), and (C) aftertaste (soybean odor that comes from the mouth to the nose 3 to 4 seconds after swallowing) and was scored on a 5-point scale according to the following criteria.
5: No soybean odor is detected 4: Almost no soybean odor is detected 3: The soybean odor is reduced 2: Soybean odor is detected 1: Strong soybean odor The average scores were calculated and are shown in Table 2.
焼成されたハンバーグの食感を、パネラー７名により評価した。評価は、試食中のジューシー感について、下記の基準により５段階の評点を付した。
５：ジューシー感が非常に強く感じる
４：ジューシー感を強く感じる
３：ジューシー感を感じる
２：ジューシー感が弱い
１：ジューシー感がない
評点の平均点を計算し、表２に示した。
The texture of the baked hamburger steak was evaluated by seven panelists. The evaluation was based on the juiciness of the steak during tasting and was scored on a 5-point scale according to the following criteria.
5: Very strong juiciness is felt 4: Strong juiciness is felt 3: Juiciness is felt 2: Not very juicy 1: No juiciness The average scores were calculated and are shown in Table 2.
実施例７では比較例７と比較して大豆臭が軽減されるとともに、試食中のジューシー感が向上していた。実施例１～６でも、実施例７と同様の大豆臭軽減効果が観察された。 In Example 7, the soybean odor was reduced compared to Comparative Example 7, and the juiciness during tasting was improved. In Examples 1 to 6, the same effect of reducing the soybean odor as in Example 7 was observed.
本開示（１）は酸化酵素を含む、大豆臭軽減のための食品用酵素組成物である。 The present disclosure (1) is a food enzyme composition containing an oxidase for reducing soybean odor.
本開示（２）は酸化酵素がアスコルビン酸オキシダーゼである、本開示（１）に記載の食品用酵素組成物である。 The present disclosure (2) is a food enzyme composition described in the present disclosure (1), in which the oxidase is ascorbic acid oxidase.
本開示（３）は大豆臭軽減が食品中のヘキサナール量の減少によりなされる、本開示（１）または（２）に記載の食品用酵素組成物である。 The present disclosure (3) is a food enzyme composition according to the present disclosure (1) or (2), in which the soybean odor is reduced by reducing the amount of hexanal in the food.
本開示（４）は前記食品が植物肉である、本開示（１）～（３）のいずれかに記載の食品用酵素組成物 である。 The present disclosure (4) is a food enzyme composition according to any one of the present disclosures (1) to (3), in which the food is vegetable meat.
本開示（５）は食品材料を、酸化酵素を含む食品用酵素組成物により処理する工程を含む、大豆臭が軽減された食品の製造方法である。 The present disclosure (5) is a method for producing a food with reduced soy odor, which includes a step of treating a food material with a food enzyme composition containing an oxidase.
本開示（６）は食品材料を、酸化酵素を含む食品用酵素組成物により処理する工程を含む、食品の大豆臭の軽減方法である。
The present disclosure (6) is a method for reducing the soybean odor of food, comprising a step of treating a food material with a food enzyme composition containing an oxidase.
Claims (6)
A method for reducing the soybean odor of food, comprising the step of treating a food material with a food enzyme composition containing an oxidase.
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