JP3419035B2 - Production method of protein hydrolyzate - 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 protein hydrolyzate, and more particularly to a method for producing a protein hydrolyzate which is useful as a seasoning or a raw material for seasonings by hydrolyzing various protein raw materials with hydrochloric acid. .

[0002]

2. Description of the Related Art Heretofore, many methods have been known for producing a seasoning or a protein hydrolyzate useful as a raw material for seasonings by hydrolyzing various protein raw materials using mineral acids, especially hydrochloric acid.

[0003] Various protein raw materials contain various kinds of components other than proteins, and the inclusion of by-products produced by the change of these components during hydrolysis is not suitable as a seasoning or a raw material for seasonings. It is necessary to minimize the production of the product or to remove by-products from the protein hydrolyzate by purification.

[0004] In particular, it is necessary to minimize the production of organic chlorine compounds, which are by-produced in a small amount, by considering their effects on health, or to reduce the by-products from protein hydrolysates by purification.

Regarding the method of suppressing or removing the formation of by-produced organochlorine compounds to a minimum, the following (1)
Several methods such as ~ (7) are already known.

(1) The decomposition liquid obtained by hydrolyzing a protein raw material with a mineral acid is adjusted to pH 4 to 9 and then kept at 120 to 145 ° C. for 3 times.
After heating for 120 minutes, the solution is concentrated under reduced pressure or steam-distilled, or brought into contact with an adsorbent (Japanese Examined Patent Publication No.
24748).

(2) The decomposition solution obtained by hydrolyzing the protein raw material with hydrochloric acid is adjusted to pH 5.5 to 8.0 and adjusted to 20 to 180.
A method of hydrolyzing monochloropropanediol and dichloropropanol at 5 ° C. for 5 minutes to 10 days (JP-A-02-135056).

(3) The degradation solution obtained by hydrolyzing the protein raw material with hydrochloric acid is subjected to gel permeation chromatography using a porous substance having an average pore diameter of 0.5 to 2.5 nm and detected. A method of eluting a fraction containing at least 40% of sodium chloride without containing more monochloropropanediol than is possible (Japanese Patent Laid-Open No. 02-13
No. 5057).

(4) When the protein raw material is hydrolyzed with hydrochloric acid, it is first hydrolyzed at 60 to 97 ° C., and the reaction temperature is raised to 100 to 110 ° C. over a reaction period of 2 to 24 hours for 15 minutes to A method of holding at the same temperature for 2 hours, cooling, neutralizing and filtering (JP-A-02-135058).

(5) In a method of neutralizing a decomposition solution obtained by hydrolyzing a protein raw material with hydrochloric acid, separating and leaving the first insoluble matter and then separating the second insoluble matter, the first insoluble matter and the second insoluble matter In order to remove the 1,2-dichloropropan-2-ol contained after separation of the product, steam distillation under reduced pressure is carried out while maintaining the density of the decomposed product at a substantially constant value. 62-224256).

(6) A slurry obtained by hydrolyzing a protein raw material with hydrochloric acid is subjected to an alkali treatment at a pH of 8 to 14 before or after filtration of the residual unhydrolyzed product to reduce the amount of undesired chlorinated compounds. A method of holding for a period of time and readjusting the pH to 4 to 7 (JP-A-02-150241).

(7) A decomposition solution obtained by hydrolyzing a protein raw material with hydrochloric acid is exposed to a specific pH, temperature and time region, and a halogen compound and a divalent cation produced from fats and oils during the hydrolysis step. A method for removing a compound (JP-A-04-88951).

However, in any of the above methods, it was difficult to completely eliminate the organochlorine compound mixed in the protein hydrolyzate. In addition, in some cases, a new problem has been added, such as an unpleasant odor is generated in the protein hydrolyzate, which causes a change in quality and a separate purification step is required.

[0014]

DISCLOSURE OF THE INVENTION The present invention, while maintaining the conventional quality, suppresses the by-production of an organic chlorine compound during the hydrolysis of a protein raw material, and the organic chlorine remaining in the protein hydrolyzate. An object of the present invention is to provide a method for purifying and removing a compound to obtain a protein hydrolyzate in which the amount of an organic chlorine compound contained in the protein hydrolyzate is minimized.

[0015]

Means for Solving the Problems In order to minimize the amount of organochlorine compounds mixed in protein hydrolysates, the present inventors have reexamined many findings relating to the above problems in detail. There is a limit to reducing the amount of organic chlorine compounds mixed by the conventionally known individual methods, and it is effective to use a plurality of deterrence means and removal means in order to achieve the mixed quantity level one step below. I found that I can get valid results only when I combine them with.

The present invention has been made based on this discovery. The invention according to claim 1 is a method of hydrolyzing a protein raw material with hydrochloric acid and then subjecting it to alkali treatment, wherein the alkali treatment is carried out at 50 to 110 ° C. Heating under release and
In combination with heating at 90-150 ° C under closed condition
It is a preparation of protein hydrolyzate which is characterized in that Ri.

The invention according to claim 2 is the method according to claim 1, wherein the alkali in the alkali treatment is alkali metal hydroxide and / or ammonia.

The invention according to claim 3 is characterized in that the heating under release in the alkaline treatment is carried out at pH 8.5 to 11.0.
Temperature 50 to 105 ° C., a method according to claim 1 which time performed at 1 minute to 24 hours.

Further, the invention according to claim 4 is such that the heating in the alkali treatment in a sealed state has a pH value of 8.5 to 11.0.
Temperature 90 to 105 ° C., a method according to claim 1 which time carried out in 5 minutes to 10 hours.

[0020]

The protein raw materials commonly used in the method of the present invention according to any of the claims are plant raw materials, animal raw materials,
Any of microbial raw materials may be used. Also, these protein raw materials can be used as a mixture.

Defatted soybeans, wheat gluten and corn gluten are used as vegetable raw materials, fish meal, dairy casein and whey protein are used as animal raw materials, and yeast cells such as beer yeast and bread are used as microbial raw materials. Representative examples are yeast or fermentative cells, for example, amino acid-fermenting cells.

The hydrochloric acid commonly used in the method of the present invention according to any of the claims is concentrated hydrochloric acid or gaseous hydrochloric acid.

In the method according to the first aspect of the present invention, the protein raw material used is more preferably a pretreated raw material.

Pretreatment of the protein raw material includes protein separation treatment,
Various treatment methods such as organic solvent extraction and enzyme treatment are applied.

As the protein separation treatment, alkali extraction acid precipitation, isoelectric point precipitation, water extraction, acid precipitation fraction removal and isoelectric point precipitation are applied.

As the organic solvent extraction treatment, extraction with a lipid-soluble solvent is suitable. The solvent used may be either a water-miscible solvent or a water-poor miscible solvent, but a water-poor miscible solvent is particularly used.

As the enzyme treatment, a method in which a protein raw material and a hydrolase and / or a cell wall degrading enzyme are brought into contact with each other under an enzymatically active condition may be adopted.

The hydrolase used is lipase.
, Protease, cellulase, and pectinase, and the cell wall degrading enzyme includes lysozyme.

Incidentally, it is effective to use the enzyme treatment and the organic solvent extraction together in the pretreatment, and particularly the lipase treatment and the n-hexane extraction together bring about a good result.

In the method according to the first aspect of the invention, the hydrochloric acid hydrolysis is carried out by adjusting the molar ratio of chlorine in hydrochloric acid to nitrogen in the protein raw material to be 0.3 to 2.6.

This range can take various values depending on other requirements, in particular, the type and properties of the protein raw material and the hydrolysis reaction conditions, that is, the heating temperature and the heating time.
For example, specifically, the range can be 0.9 to 1.2.

Also, it is related to the amount of concentrated hydrochloric acid used,
Protein 1 in the protein raw material when expressed as the concentration of concentrated hydrochloric acid
0.7 to 5.2 L of concentrated hydrochloric acid, for example, 1.0 to 1.3 L is specifically used per kg.

Furthermore, the following can be presented as specific embodiments of the present invention.

In the hydrochloric acid hydrolysis, concentrated hydrochloric acid is 1.2 to 1.4 L per 1 kg of protein in the protein raw material, and the molar ratio of chlorine in hydrochloric acid to nitrogen in the protein raw material is 0.
Using hydrochloric acid of 9 to 1.2, the hydrolysis temperature of hydrochloric acid is 9
An example in which the hydrochloric acid hydrolysis time is 30 to 70 hours at 5 to 110 ° C.

In the hydrochloric acid hydrolysis, concentrated hydrochloric acid is 1.2 to 1.4 L per 1 kg of protein in the protein raw material, and the molar ratio of chlorine in hydrochloric acid to nitrogen in the protein raw material is 0.1.
Using hydrochloric acid of 9 to 1.2, the hydrolysis temperature of hydrochloric acid is 9
An example in which the hydrolysis time of hydrochloric acid at 5 to 110 ° C. is 30 to 50 hours.

In hydrochloric acid hydrolysis, concentrated hydrochloric acid was 1.0 to 2.6 L per 1 kg of protein in the protein raw material, and the molar ratio of chlorine in hydrochloric acid to nitrogen in the protein raw material was 0.1.
Using hydrochloric acid of 9 to 1.2, the hydrolysis temperature of hydrochloric acid is 9
Example in which hydrochloric acid hydrolysis time is 5 to 110 ° C. and 25 to 35 hours.

In hydrochloric acid hydrolysis, concentrated hydrochloric acid was 1.0 to 1.3 L per 1 kg of protein in the protein raw material, and the molar ratio of chlorine in hydrochloric acid to nitrogen in the protein raw material was 0.1.
Using hydrochloric acid of 9 to 1.2, the hydrolysis temperature of hydrochloric acid is 9
Example in which hydrochloric acid hydrolysis time is 5 to 110 ° C. and 25 to 35 hours.

In the hydrochloric acid hydrolysis, concentrated hydrochloric acid was 1.0 to 1.3 L per 1 kg of protein in the protein raw material, and the molar ratio of chlorine in hydrochloric acid to nitrogen in the protein raw material was 0.1.
Using hydrochloric acid of 9 to 1.2, the hydrolysis temperature of hydrochloric acid is 9
An example in which the hydrolysis time of hydrochloric acid at 0 to 145 ° C. is 25 to 35 hours.

In hydrochloric acid hydrolysis, concentrated hydrochloric acid was 1.0 to 1.3 L per 1 kg of protein in the protein raw material, and the molar ratio of chlorine in hydrochloric acid to nitrogen in the protein raw material was 0.1.
Hydrochloric acid having a hydrochloric acid hydrolysis temperature of 1 is used.
An example where the hydrochloric acid hydrolysis time is 25 to 35 hours at 00 to 130 ° C.

When the hydrochloric acid hydrolysis is carried out in the coexistence of various additives, the formation of organic chlorine compounds can be suppressed. Suitable additives include food additives such as sodium riboflavinate, sodium pantothenate, lower aliphatic alcohols such as methanol,
Examples thereof include ethanol, the same mixture, toluene, and a mixture of lower aliphatic alcohol and toluene.

In the method according to the first aspect of the present invention, the reaction conditions for hydrochloric acid hydrolysis are a temperature of 80 to 130 ° C. and a time of 5 to 75 hours, and an appropriate combination thereof is adopted.

Particularly preferred reaction conditions are a temperature of 90 to 1
25 ° C, time range of 10 to 75 hours, temperature of 90 to 1
Time range of 15 to 75 hours at 10 ° C, temperature of 95 to 1
The time is in the range of 10 to 50 hours at 25 ° C.

When the reaction conditions for hydrochloric acid hydrolysis exceed the boiling point of concentrated hydrochloric acid, the reaction is carried out under closed conditions, that is, under pressure. Preferred pressure is 1.0 to 4.7 atm, especially 1.0 to 2.3.
Atmospheric pressure.

In the method according to the second aspect of the invention, the hydrochloric acid hydrolyzate is heat treated with the addition of alkali metal hydroxide or ammonia.

Examples of the alkali metal hydroxide or ammonia used in this case include sodium hydroxide, ammonia gas, ammonia water and a mixture thereof, particularly a mixture of sodium hydroxide and ammonia water.

The alkali treatment is carried out at pH 8 to 14, especially at pH.
It is good to carry out at 8.5-11.0, and the heating temperature is 50.
~ 150 ° C, for example 90-100 ° C, 95-100 ° C,
The ranges of 90 to 110 ° C and 90 to 150 ° C are selected.

The alkali treatment is carried out once or more under open and closed conditions, and the order thereof may be any.

When the alkali treatment is carried out under a closed condition, it is carried out under pressure. Pressure range of alkali treatment is 1.0
It is preferable to set the pressure to ˜4.7 atmospheric pressure, particularly 1.0 to 2.7 atmospheric pressure.

The alkali treatment is carried out for 1 minute to 24 hours. In particular, a method carried out for 1 to 8 hours and a method carried out for 30 minutes to 3 hours are adopted.

The alkaline treatment conditions are specifically determined by a combination of the above temperature, pH, pressure and time range. For example, 95 to 100 ° C. under release for 1 to 8 hours, and 50 to 50 under release. 90 ° C under release for 1-10 hours at 110 ° C
At 105 to 105 ° C for 1 to 8 hours, at 90 to 150 ° C under sealed for 10 minutes to 24 hours, and at 100 to 130 ° C under sealed 3
0 minutes to 3 hours, 1 to 8 hours at 90 to 150 ° C under closed condition, 1 to 8 hours at pH of 8.5 to 11.0 at 95 to 105 ° C.
For 1 hour at 95-105 ° C and pH 8.0-10.0
8 hours, 95-130 ° C., pH 8.0-9.0, 1 for 10 hours, 90-110 ° C., pH 8.0-9.0, 1
-8 hours, pH 8.5-11.0 at 95-130 ° C, 30 minutes-6 hours, pH 8.5-9.5 at 95-125 ° C.
Various combinations can be adopted, such as over 1.0 to 2.0 hours. In particular, the combination of both open and closed conditions has been successful in improving and enhancing the quality, especially the aroma, of the hydrochloric acid hydrolyzate. At the same time, industrially, the same effect can be obtained without increasing the capacity of the reaction tank and without significantly extending the time.

Good results are obtained when the alkali treatment is carried out in the presence of inorganic ions. Examples of inorganic ions that can coexist include metal hydroxide colloid-forming inorganic ions such as calcium ion, magnesium ion, aluminum ion, alum complex ion, and iron ion. In the presence of these inorganic ions, good results can be obtained by filtering the suspending substance while keeping the alkaline condition.

After the alkali treatment, the treatment liquid is adjusted to pH 4-6. The pH may be adjusted in one step, but good results are obtained, for example, by first adjusting the pH to 4.5 and then adjusting the pH to 5.1.

In the method according to the first aspect of the present invention, the hydrochloric acid hydrolyzate is purified in the step after the hydrolysis with hydrochloric acid, that is, the step before the alkali treatment or the step after the alkali treatment.

For purification, various methods such as removal of insoluble matter, resin treatment, and adsorption treatment can be applied.

The insoluble matter may be removed in the presence of metal ions.

The resin treatment is an anion exchange resin treatment or a cation exchange resin treatment, and the order of the treatments is determined by the properties of the object to be treated.

For the adsorption treatment, a natural or synthetic adsorbent is used, for example, activated carbon, especially coconut shell charcoal, or synthetic adsorption resin is used. Moreover, the combination of these is also effective.

As described above, when the protein raw material is hydrolyzed with hydrochloric acid, an organic chlorine compound and chloropropanols are by-produced in the protein hydrolyzate. Among the chloropropanols, the typical substances, 3-chloro-1,2-propanediol and 2-chloro-1,3-propanediol, are analyzed by the following methods.

3-bromo-1,2-propanediol as an internal standard substance was added to a fixed amount (1 ml) of the sample so as to have a constant concentration (for example, 100 ppm).
After mixing, the product was adsorbed on Exolute-1 (trade name: product of Merck & Co., Inc.) of the extraction column and eluted with a fixed amount (10 ml) of ethyl acetate, and a fixed amount (1 ml) was collected from the elution fraction. After adding 0.1 ml of 5% phenylboronic acid methanol solution as a derivative-forming reagent and leaving it for 15 minutes, a gas chromatograph-mass spectrometer (trade name: HP5890)
/ HP5988, Hewlett-Packard product, Capillary column used: HP-1 (trade name), 12m ×
0.2 mm, manufactured by Hewlett-Packard Co., Ltd.) and analyzed.

The quantitative analysis limit concentration is 0.5 ppm, and the analysis accuracy is within ± 3%.

Note that this analysis method was reported by von Bergmann et al. (CA Von Bergmann et al., J. Chromatogr. Vol. 5).
89, pp.109-119. 1992).

Further, a sensory evaluation test was carried out on the protein-based hydrochloric acid hydrolyzate obtained by the method of the present invention, using as a control a protein-based hydrochloric acid hydrolyzate sample which was not subjected to alkali treatment under open and closed conditions.

The sensory evaluation test was carried out by five professional panelists who had been preliminarily certified as sensitive to taste and odor, and whether there was a difference between the control sample and the test sample, whether there was an offensive odor, or whether there was a preference. The degree was used as the main evaluation item, and the evaluation was performed based on a three-stage method (○, △, ×).

As described above, in the method of the present invention in which a protein raw material is hydrolyzed with hydrochloric acid and then subjected to alkali treatment under open and closed conditions, an organic chlorine compound by-produced or remaining in the hydrochloric acid hydrolyzate is used. It is possible to obtain a hydrochloric acid hydrolyzate of a protein raw material in which the above is suppressed to a minimum. At the same time, industrially, the same effect can be obtained without increasing the capacity of the reaction tank and without significantly extending the time.

[0065]

【Example】

(Example 1) 100 mg of lipase (manufactured by Wako Pure Chemical Industries, Ltd.) in water 1
6.77 g of defatted soybeans dissolved in 5.45 ml and pulverized and 0.92 g of gluten meal were added, and the enzyme reaction was carried out at 40 ° C. for 5 days. After the completion of the enzymatic reaction, 4.55 ml of concentrated hydrochloric acid was added, and the mixture was heated under reflux in an oil bath at 103 ° C. for 30 hours to obtain a protein hydrolyzate. 3-chloro-
1,2-Propanediol (hereinafter abbreviated as 3-MCP)
Was contained at 2.3ppm per 3g of total nitrogen content,
The content was decreased as compared with 4.8 ppm in the case of a protein hydrolyzate using a protein not treated with an enzyme.

Example 2 As the amount of hydrochloric acid, the ratio of the number of moles of chlorine of added hydrochloric acid to the total raw material nitrogen (hereinafter referred to as the molar ratio) is 1.2, and the amount of added hydrochloric acid (L) to the weight (kg) of the raw material protein. Of defatted soybeans (102 g), gluten meal (13.9 g) and hydrochloric acid (151 ml) having a concentration of 16% were added to an eggplant-shaped flask so that the ratio (hereinafter referred to as liquid ratio) was 1.3.
It was heated in an oil bath at 103 ° C. for 30 hours to obtain a protein hydrolyzate. Similarly, the predetermined amount shown in Table 2 was put into a round-bottomed flask and heated in an oil bath at 103 ° C. for 30 to 75 hours to obtain a protein hydrolyzate in which the molar ratio, liquid ratio and time were changed.

[0067]

[Table 1]

Example 3 To 68 g of defatted soybeans and 9.3 g of gluten meal, 101 ml of 16% hydrochloric acid was added, and further 14.3 g of riboflavin phosphate sodium salt was added, followed by heating at 106 ° C. for 30 hours. 3-MCP contained in the obtained protein hydrolyzate was reduced to 20 ppm as compared with 40 ppm in the case where riboflavin phosphate sodium salt was not added. Similarly, 2-chloro-1,3
-Propanediol (hereinafter abbreviated as 2-MCP) is also 5.6.
It decreased from ppm to 2.7 ppm.

Example 4 To 68 g of defatted soybeans and 9.3 g of gluten meal, 101 ml of 16% hydrochloric acid was added, and further D
-Add 7.2 g of pantothenic acid sodium salt, 106 ° C
It was heated for 30 hours. The amount of 3MCP contained in the obtained protein hydrolyzate was reduced to 20 ppm as compared with 43 ppm in the case where the sodium salt of D-pantothenate was not added. Similarly, 2-MCP is 5.5 ppm to 3.8 ppm.
Decreased to.

Example 5 To 68 g of defatted soybeans and 9.3 g of gluten meal, 101 ml of 16% hydrochloric acid was added, and further 10 ml of ethanol was added.
Heated for 0 hours. 3-MCP contained in the obtained protein hydrolyzate was 43 ppm when ethanol was not added.
It was reduced to 25 ppm compared to Similarly, 2-MCP also decreased from 6.2 ppm to 3.1 ppm.

(Example 6) The molar ratio was 1.2 and the liquid ratio was 1.
In a 1L beaker, 135 g of defatted soybeans, 18.4 g of gluten meal, and 200 ml of hydrochloric acid with a concentration of 16%, so that the weight becomes 3.
Was added, and the dish was covered with a petri dish, and then placed in an autoclave and heated at 106 ° C. for 30 hours to obtain a protein hydrolyzate. Similarly, a predetermined amount shown in Table 3 was placed in a 1 L beaker and covered with a petri dish, and then heated at 106 to 122 ° C. for 30 hours in an autoclave to obtain a protein hydrolyzate.

[0072]

[Table 2]

(Example 7) The molar ratio was 1.2 and the liquid ratio was 1.
In a eggplant-shaped flask, 136 g of defatted soybeans, 18.6 g of gluten meal and 201 ml of hydrochloric acid with a concentration of 16%
Was added and heated in an oil bath at 83 ° C. for 30 hours to obtain a protein hydrolyzate. Similarly, the predetermined amount shown in Table 4 was put in a round-bottomed flask and heated in an oil bath at 83 ° C. for 75 hours to obtain a protein hydrolyzate.

[0074]

[Table 3]

Example 8 Protein hydrolyzate 43.7 obtained by hydrolyzing defatted soybean and gluten meal with hydrochloric acid
30.5 g of 27% sodium hydroxide aqueous solution is added to g,
74.2 g of pH 7 decomposition solution was obtained. 20 ml of this decomposition liquid
To the solution, add 0.65 g of 27% aqueous sodium hydroxide solution to p
A decomposition solution of H8.5 was prepared, and a decomposition solution of pH 7 was added.
0.14 g or 0.8% of 28% ammonia water in 0 ml
6 g was added to prepare a decomposition solution having pH 8.5 and pH 9.5. These decomposition solutions were placed in a closed test tube and heat-treated in an oil bath at 103 ° C. for 2 hours. The amount of 3-MCP contained in the obtained protein hydrolyzate was reduced as compared with the untreated case.

[0076]

[Table 4]

(Example 9) 310 g of protein hydrolyzate obtained by hydrolyzing defatted soybean and gluten meal with hydrochloric acid
To the mixture, add 144 g of 27% aqueous sodium hydroxide solution to pH
455 g of a decomposition solution of 8.5 was obtained. 300 ml of this decomposition liquid
Was placed in a flask equipped with a reflux condenser, and the internal temperature was adjusted to 9 by using an oil bath.
Heat treatment was performed at 8 ° C. under open atmospheric pressure. 2-MCP and 3-M in the treatment liquid in the range of 1 to 24 hours
When the CP was measured, the content decreased with time. Similarly, heat treatment was performed at pH 9.0 and 11.0 to obtain protein hydrolysates with reduced 2-MCP and 3-MCP.

[0078]

[Table 5]

Example 10 Protein hydrolyzate 310 obtained by hydrolyzing defatted soybean and gluten meal with hydrochloric acid
182 g of 27% sodium hydroxide aqueous solution was added to g, and p
495 g of a decomposed solution of H8.5 was obtained. 300m of this decomposition liquid
1 was put in an Erlenmeyer flask, and sealed and heated at an internal temperature of 130 ° C. for 2 hours using an autoclave. 2-MCP and 3-MC were added to the heat-treated protein hydrolyzate.
P was not detected. Similarly, pH 9.0, 11.
When high temperature heat treatment in a 130 degree closed system at 0 was performed for 3 hours, 2-MCP and 3-MCP were not detected in the obtained protein hydrolyzate.

Example 11 Protein hydrolyzate 310 obtained by hydrolyzing defatted soybean and gluten meal with hydrochloric acid
To the g, 144 g of 27% sodium hydroxide aqueous solution was added, and p
455 g of a decomposition solution of H8.5 was obtained. 200 ml of each of the decomposed solutions was placed in two sets of flasks equipped with a reflux condenser, and heat-treated for 3 hours under an open atmospheric pressure at an internal temperature of 98 ° C. using an oil bath. In addition to this heat treatment, one set of decomposed solutions was subjected to closed high temperature heating for 1 hour at an internal temperature of 130 ° C. using an autoclave. 200 ml of the decomposition solution having a pH of 8.5 prepared in the same manner was placed in a triangular flask, and sealed and heated at an internal temperature of 130 ° C. for 3 hours using an autoclave.
Comparing the MCP contents of these three types of protein hydrolysates with the sensory evaluation, the closed high-temperature heating had a great effect of reducing MCP, and the heating under release was effective in the sensory evaluation. The effects are summarized in Table 6.

[0081]

[Table 6]

(Example 12) [0082] In 50 ml of a liquid obtained by hydrolyzing defatted soybean and gluten meal with hydrochloric acid, the protein hydrolyzate was filtered and removed, and 0.7 g of ferric chloride was added to 5 ml of water. An aqueous solution containing iron ions prepared by dissolving hexahydrate was added and sufficiently stirred. 27% next
43.3 g of an aqueous sodium hydroxide solution was added dropwise to adjust the pH to −.
Adjusted from 0.5 to 9.5. After continuing stirring for a while, the coprecipitate was added to No. It was filtered off with 5C filter paper. The content of 3-MCP contained in the obtained filtrate was 77 ppm.
And decreased compared to 100 ppm before treatment.

[0083]

As described above, in the present invention, the protein raw material is hydrolyzed with hydrochloric acid and then treated with an alkali. Therefore, while maintaining the conventional quality, an organic by-product or remaining in the hydrolyzed hydrochloric acid is obtained. The effect of being able to obtain hydrochloric acid hydrolyzate of a protein raw material in which chlorine compounds are suppressed to a minimum limit in the same way without increasing the capacity of the reaction tank industrially and without significantly extending the time is obtained. It is what is done.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Manabu Kitazawa 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Central Research Laboratory (72) Inventor Hiroshi Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture 1- 1 Ajinomoto Co., Inc. Central Research Laboratory (72) Inventor Satoshi Kumon 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Central Research Laboratory (58) Fields investigated (Int.Cl. ⁷ , DB name) ) A23J 3/16-3/34

Claims (4)

(57) [Claims] 1. A method in which a protein raw material is hydrolyzed with hydrochloric acid and then subjected to an alkali treatment, wherein the alkali treatment is 50 to
Heating under open at 110 ° C and at 90-150 ° C
A method for producing a protein hydrolyzate, which is carried out in combination with heating under a closed atmosphere. 2. The alkali in the alkali treatment is alkali metal hydroxide and / or ammonia.
The method described in. 3. The heating under liberation in the alkali treatment is performed at a pH of 8.5 to 11.0 and a temperature of 50 to 105 ° C.
The method of claim 1 intends rows over a 1 minute to 24 hours. 4. The heating in a sealed condition in the alkali treatment is performed at a pH of 8.5 to 11.0 and a temperature of 90 to 105 ° C.
The method of claim 1 intends line over a 5 minutes to 10 hours.