JP3158849B2 - Method for producing soy peptide mixture - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a soybean peptide mixture having a good taste in a high yield.

[0002]

2. Description of the Related Art Generally, even a soybean peptide mixture obtained by hydrolyzing a soybean protein with an enzyme to an average molecular weight in the range of about 100 to 50,000 is difficult to hydrolyze so that the whole becomes water-soluble. Water-insoluble polymer components remain.

On the other hand, most of the conventionally known methods for producing a soybean peptide mixture mostly remove unpleasant odors and bitter tastes of the soybean peptide mixture.

For example, a method using activated carbon (Japanese Patent Publication No. Sho 56
-52543, JP-A-3-272694), a method using an ion-exchange resin, and a method using a synthetic adsorbent (JP-A-Heisei 4).
-190797, JP-A-4341193, JP-A-4-4
5750).

[0005] These methods include a step of separating and removing a water-insoluble polymer component which causes clogging of activated carbon, an ion exchange resin or a synthetic adsorbent and which is a source of bad taste in the production process. .

[0006] However, although the flavor is improved by removing the water-insoluble polymer component, the yield of the obtained soybean peptide mixture is reduced, and as a result, it becomes expensive.
There is a problem that industrial use is restricted.

[0007]

Therefore, the present inventors have developed a low-yielding soybean peptide mixture having a high yield (in other words, containing a water-insoluble component) and no unpleasant odor or bitterness. The objective was to produce a practical soy peptide mixture that can be produced at low cost.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and have found that a soybean protein hydrolyzate solution containing a water-insoluble polymer component under a specific temperature condition and an adsorbent are used. The present invention has been completed by obtaining the knowledge that a soybean peptide mixture having a good taste can be obtained when brought into contact.
In addition, the soybean protein hydrolyzate containing a water-insoluble polymer component specifically has a 15% trichloroacetic acid solubility of 50 to 90%.
And a soybean protein hydrolyzate.

That is, the present invention provides a soybean protein hydrolyzate solution having a 15% trichloroacetic acid solubility of 50 to 90.
A method for producing a soybean peptide mixture, which comprises treating the soybean peptide mixture at 0 ° C.

The solubility of 15% trichloroacetic acid of the present invention is 50%.
The soybean protein hydrolyzate solutions No. to No. 90 are soybean protein hydrolyzate solutions containing a water-insoluble polymer component obtained by hydrolyzing soybean protein with a protease in an aqueous system.

The soybean protein of the present invention is obtained by converting whole soybean into hexane,
Soymilk in which protein was extracted from defatted soybeans defatted with an organic solvent such as ethanol, and then acid precipitation or alcohol extraction from soymilk
Isolate soybean protein, concentrated soybean protein, and the like obtained by methods such as precipitation are suitable.

The soybean protein is hydrolyzed with a protease in an aqueous system. That is, the soybean protein is suitably formed into a solution or a dispersion, and the concentration thereof is not particularly limited as long as it is within a concentration range capable of enzymatic degradation, but it can be usually a 1 to 10% by weight solution.

As the protease used in the present invention, exoprotease or endoprotease can be used alone or in combination, regardless of animal origin, plant origin or microbial origin. Specifically, serine proteases (trypsin, chymotrypsin derived from animals, subtilisin derived from microorganisms, carboxypeptidase, etc.), thiol-proteases
Zea (plant-derived papain, ficin, bromelain, etc.) and carboxyprotease (animal-derived pepsin, etc.) can be used. More specifically, “Protin FN” derived from Aspergillus oryzae (manufactured by Daiwa Kasei Co., Ltd.), “Actinase” derived from Streptomyces griseus (manufactured by Kaken Pharmaceutical Co., Ltd.), and “Alcala derived from Bacillus licheformis” ZE (manufactured by Novo), Bacillus subtilis-derived "protin A" (manufactured by Daiwa Kasei Co., Ltd.) and the like can be used.

The hydrolysis conditions of the present invention vary depending on the type of protease used, and the pH of the protease
It can be used in an amount sufficient to hydrolyze soybean protein in the temperature range and the working temperature range. Although depending on the type of protease to be used, if the pH is usually 6 to 10, preferably 7 to 9, the generation of salt by neutralization can be reduced, and thus the use of a salt-restricted diet (for example, a tube feeding diet). It becomes suitable for.

The degree of hydrolysis can be set so that the soybean protein is degraded (about 50-90% in terms of the solubility of 15% trichloroacetic acid in the protein component. Although it depends on the amount, it can be generally about 30 minutes to 24 hours, preferably about 1 to 10 hours.

After hydrolysis, heat treatment (usually 70 to 1)
(30 minutes to several seconds at 50 ° C.) to deactivate the enzyme.

The soybean protein hydrolyzate solution obtained by hydrolyzing with the protease in this manner contains a water-insoluble polymer component, and the amount thereof is 15% trichloroacetic acid solubility 50%.
When the enzyme degradation rate is about 90%, it is about 50 to 10% (the ratio in the soybean protein hydrolyzate).

The water-insoluble polymer component has a molecular weight of about 10,000 as evaluated by gel filtration using a phosphate buffer containing sodium dodecyl sulfate (SDS), and contains malodorous components such as lipids and glycosides. .

In the prior art, the water-insoluble polymer component was separated and removed by a method such as centrifugation. However, in the present invention, the soybean protein hydrolyzate containing the water-insoluble polymer component is removed. It is characterized in that the decomposition product liquid is brought into contact with the synthetic adsorbent under the condition of a specific temperature range of 50 ° C to 70 ° C.

When the contact temperature is 50 to 70 ° C., a bitter component;
Bad flavor components such as odorous components can be removed. At 50 ° C. or less, adsorption is insufficient, and bad flavor removal is not sufficient. At 70 ° C. or more, adsorption is sufficient, but it is not preferable because it gives a burnt taste. Normally, the adsorption capacity decreases in proportion to the increase in temperature, but it is assumed that the interaction between the soybean protein hydrolyzate and the synthetic adsorbent becomes optimal in terms of flavor improvement in such a specific temperature range. Is done.

The pH at the time of contact is usually preferably in the range of 6 to 7.5. When the pH is 5 or less, the water-insoluble polymer component in the hydrolyzate precipitates. When the pH is higher than 8, the effect of removing the bad taste by the synthetic adsorbent decreases.

In the present invention, the soybean protein hydrolyzate solution having a 15% trichloroacetic acid solubility of 50 to 90 is heated to 50 ° C.
As the adsorbent used when the adsorbent is treated at a temperature of up to 70 ° C, a synthetic adsorbent is suitable.

In the present invention, the synthetic adsorbent is aromatic,
Acrylic hydrophobic adsorbents can be used. As the synthetic adsorbent used in the present invention, those described above can be used, and those having a pore distribution of about 30 to 200 angstroms are suitable.

More specifically, the synthetic adsorbent used in the present invention is a styrene-divinylbenzene resin (for example, HP-20, HP-21, SP-825,
SP-206, SP-207, SP-800 (all are trademarks, manufactured by Mitsubishi Kasei Corporation) and the like, acrylic resin (H
P1MG, HP2MG (both trademarks, manufactured by Mitsubishi Kasei Corporation)
Etc.) and phenolic resins (S874, S861 (both are trademarks, manufactured by Sumitomo Chemical Co., Ltd.)) and the like.

In the contacting method of the present invention, since the soybean protein hydrolyzate solution to be brought into contact with the synthetic adsorbent contains a water-insoluble polymer component, the batch type treatment or the treatment with a continuous column can be carried out using the upstream method. This is preferable because clogging of the resin can be avoided. .

For example, when treating in a batch system, the amount of the synthetic adsorbent used is about 0.1 to 2 times the weight of the dried soybean protein hydrolyzate and about 5 minutes to 2 hours. After stirring, the mixture can be filtered with a filter that can pass the water-insoluble polymer component but cannot pass the resin.

In the method using a continuous column, a soybean protein hydrolyzate solution is passed through in an amount of 0.1 to 2 parts by weight as a dry matter of the soybean protein hydrolyzate per 1 part by weight of the synthetic adsorbent. And a linear velocity at which a contact time with the synthetic adsorbent can be taken for 5 minutes or more. The regeneration of the synthetic adsorbent is 0.5
Sodium hydroxide of about 3N or an organic solvent of about 30 to 90% can be used. As the organic solvent, ethanol, methanol, isopropanol, acetone or the like is used, and about 1 to 20 times the volume of the synthetic adsorbent. Can be used.

The soybean protein peptide mixture solution obtained as described above can be used as it is or in a concentrated form depending on the application. However, it is usually sterilized and then dried in a dry powder state by powder drying, freeze drying or the like. Can be used.

[0029]

The embodiments of the present invention will be described below with reference to examples. Example 1 Isolated soybean protein (manufactured by Fuji Oil Co., Ltd., "New Fuji Pro-
R ") 10 kg of a 9% aqueous solution of pH 7 and a protease containing endoprotease (manufactured by Daiwa Kasei Co., Ltd .;
400 g of “protin AC-10”) was allowed to act thereon, and the mixture was hydrolyzed at 50 ° C. for 5 hours (15% TCA solubility: 75%).
The enzyme was inactivated by heating at 80 ° C. for 30 minutes. This solution is referred to as “Solution A”.

A part of the solution A was taken and freeze-dried to obtain a soybean peptide mixture. This soybean peptide mixture was designated as “peptide A” as a control. Take 10 kg (solid content 9%) of solution A and use a synthetic adsorbent (Mitsubishi Kasei Co., Ltd., "S
P-207 ") was added at 0.9 L (solid content ratio: about 70%), and the mixture was stirred at a liquid temperature of 65 ° C. for 1 hour to adsorb the bad taste component. Removed. This filtrate was freeze-dried to obtain 780 g of a soy peptide mixture. This soy peptide mixture was designated as “peptide B”.

Example 2 1.1 kg of solution A obtained in the same manner as in Example 1 was heated to 65 ° C., and a synthetic adsorbent (“HP-2” manufactured by Mitsubishi Kasei KK) was used.
1)) The solution was passed through a column (30 mm diameter x 600 mm height) packed with 200 cubic cm (solid content ratio: about 70%) under the condition of LV = 0.3 m / h to adsorb bad flavor components. The obtained eluate is referred to as “Solution B”. The solution B was freeze-dried to obtain 75 g of a soy peptide mixture. This soy peptide mixture was designated as “peptide C”.

Example 3 Isolated soybean protein (manufactured by Fuji Oil Co., Ltd., "New Fuji Pro-
R ") is a 9% aqueous solution having a pH of 7 and a protease containing endoprotease (manufactured by Daiwa Kasei Co., Ltd.)
"Protin AC-10") 300g and endoprotea-
100 g of a protease (protease A, manufactured by Amano Pharmaceutical Co., Ltd.) containing the enzyme and exoprotease was allowed to act at 50 ° C.
For 5 hours (85% of 15% TCA solubility), and then heated at 80 ° C. for 30 minutes to inactivate the enzyme. This solution was designated as “solution C”.

A part of the solution C was taken and freeze-dried to obtain a soybean peptide mixture. This soy peptide mixture was designated as “peptide D”. Take 50 kg (solid content 9%) of Liquid C, add 9.0 L (solid content ratio about 70%) of a synthetic adsorbent ("HP-1MG", manufactured by Mitsubishi Kasei Co., Ltd.) and add 3 L at a liquid temperature of 60 ° C.
After stirring for 0 minutes to adsorb the bad flavor components, the mixture was filtered through a 100-mesh stainless steel filter to remove the resin. This solution was freeze-dried to obtain 3.9 kg of the peptide mixture. This peptide mixture was designated as “peptide E”.

Example 4 4.4 kg of the C solution obtained in the same manner as in Example 3 was heated to 70 ° C., and a synthetic adsorbent (“SP-20” manufactured by Mitsubishi Kasei Co., Ltd.) was used.
6 ") The solution was passed through a column (30 mm diameter x 600 mm height) packed with 200 cubic cm (solid content ratio: about 70%) under the condition of LV = 3.6 m / h to adsorb the bad flavor components. The obtained eluate was designated as "solution D". The solution D was freeze-dried to obtain 360 g of a soy peptide mixture. This soy peptide mixture was designated as “peptide F”.

Comparative Example 1 0.9 L of a synthetic adsorbent ("SP-207", manufactured by Mitsubishi Kasei Co., Ltd.) was added to 10 kg of Solution A obtained in the same manner as in Example 1.
The mixture was stirred at a liquid temperature of 15 ° C. for 1 hour to adsorb bad flavor components, and then filtered through a 100-mesh stainless steel filter to remove the resin. This solution was freeze-dried to obtain 850 g of a soy peptide mixture.
This soybean peptide mixture was designated as “peptide G”.

Comparative Example 2 0.9 L of a synthetic adsorbent ("SP-207" manufactured by Mitsubishi Kasei Co., Ltd.) was added to 10 kg of Solution A obtained in the same manner as in Example 1.
(A solid content ratio of about 70%) was added, and the mixture was stirred at a liquid temperature of 85 ° C. for 30 minutes to adsorb bad flavor components, and then filtered through a 100-mesh stainless steel filter to remove the resin. This solution was freeze-dried to obtain 780 g of a soybean peptide mixture. This soy peptide mixture was designated as “peptide H”.

Comparative Example 3 10 kg of the solution A obtained in the same manner as in Example 1 was centrifuged (SCR20B, manufactured by Hitachi Koki Co., Ltd., rotor,
"RPR9-2") to separate and remove water-insoluble polymer components. The obtained supernatant (solid content: 600 g) was mixed with a synthetic adsorbent ("SP-207", manufactured by Mitsubishi Kasei Corporation) for 0.6 minute.
L was added, and the mixture was stirred at a liquid temperature of 15 ° C. for 1 hour to adsorb a bad flavor component, and then filtered through a 100-mesh stainless steel filter to remove the resin. This solution was freeze-dried to obtain 780 g of a soybean peptide mixture. This soy peptide mixture was designated as “peptide I”.

Experimental Example 1 Peptides A to H obtained in the same manner as in the above Examples and Comparative Examples
Was made into a 5% aqueous solution, and the flavor was evaluated by 10 panelists. The results are shown in Table 1 below.

[0039]

[Table 1]

As described above, peptides B, C, E, and F obtained in the same manner as in Examples 1 to 4 are more flavorful than peptides A, D as controls and peptides G, H, and I as comparative examples. The soy peptide mixture was excellent in the above.

Peptides G and H obtained in the same manner as in Comparative Examples 1 and 2 had a bad taste due to strong bitterness and burning. Peptide I obtained in the same manner as in Comparative Example 3 has a good taste, but has a low yield as shown in Table 2 below, and has a disadvantage in that industrial production is costly. This is because the water-insoluble component generated after the enzymatic decomposition was separated and removed in the method of Comparative Example 3. Table 2 shows a comparison of peptide B, peptide G and peptide I.

[0042]

[Table 2]

As described above, peptide B was excellent in yield and flavor, but peptide G was excellent in yield but bad in taste, and peptide I was excellent in flavor but poor in yield.

[0044]

As described above, according to the method of the present invention, a soybean peptide mixture having excellent flavor can be produced at a high yield.

Another effect is that the amount of adsorption to the synthetic adsorbent is increased as compared with the conventional method of contacting with a resin in a low temperature range. Can be obtained.

Furthermore, a step that does not require a step of removing water-insoluble polymer components by centrifugation or the like, which is required in the conventional method, becomes possible, and an economical production method becomes possible in addition to an improvement in yield. This makes it possible to produce a soybean peptide mixture having a good taste at low cost.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23J 3/00-3/34 C07K 1/22

Claims (1)

(57) [Claims] A soybean protein hydrolyzate solution having a solubility of 50% to 90% of 15% trichloroacetic acid in an aromatic system at 50 ° C to 70 ° C.
A method for producing a soybean peptide mixture, wherein the mixture is treated with an acrylic hydrophobic adsorbent .