JPH0646799A - Decomposed protein and pickle solution containing it - Google Patents

Abstract

PURPOSE:To provide a decomposed soybean protein for a pickle solution, excellent in salting-in effect and capable of forming a solution exhibiting a low viscosity and of preparing a composite system exhibiting additional physical properties together with another kind of a protein. CONSTITUTION:The decomposed soybean protein satisfying the above-mentioned object can be obtained by treating a soybean protein-containing solution with elastase.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a protein degradation product for pickling liquid and a pickling liquid containing the protein degradation product.

[0002]

2. Description of the Related Art Soybean protein has been widely used for livestock products such as ham and sausage, fish paste products such as kamaboko, and other prepared foods in order to reduce functional costs such as binding property and water retention and reduction of manufacturing cost. Has been done. Among these, the properties required for soybean protein in the production of meat products, particularly ham, are not only the physical properties such as binding property in the final product, water retention property, but also high salt solubility and solution state. It has low viscosity. This is because the ham is generally produced by adding soybean protein to a seasoning liquid (pickle liquid) and injecting the pickle liquid into raw meat. In this case, the viscosity of the pickle solution becomes extremely high with ordinary soybean protein.
Therefore, there is a problem in operability such as a burden on the injector and bubbles in the pickled liquid caused by the high viscosity remaining in the meat, resulting in voids in the final product.

Therefore, a proteolytic product of soybean protein has been recently developed which has been treated with a protease in order to improve the operability to reduce the solution viscosity. However, the enzyme-treated soybean protein has the merit of improving workability due to the decrease in viscosity, but the gel characteristic peculiar to soybean protein is deteriorated,
In particular, in the complex system with a heterologous protein, there are disadvantages that the physical properties and water retention are lowered and the yield of the final product is reduced accordingly.

[0004] In the past, much research has been done on the enzymatic degradation of soybean proteins. For example, in JP-A-51-51552, soy milk obtained from low-denaturation defatted soybean is heat-treated at 90 to 150 ° C. for 10 minutes to 1 second, and microorganisms or enzymes are allowed to act on the soy milk again at 90 to 150 ° C.
Method of heat treatment for 0 minutes to 1 second, JP-A-59-166040,
After heat treatment of a soybean protein solution, bromelain or papain is allowed to act to form a coagulated state, followed by drying and pulverization. JP-A-62-14796 discloses a vegetable protein derived from Penicillium genus neutral and / or alkaline. Each method of enzymatically degrading with a protease is described. However, the purpose of these is to reduce soybean odor and bitterness due to enzyme treatment, has low viscosity in a solution state, and further has excellent physical properties in a complex system with a heterologous protein such as livestock meat. It is not intended to provide decomposed products.

[0005]

[Problems to be Solved by the Invention] Generally, the proteolytic product of soybean protein treated with an enzyme has a reduced viscosity in a solution state. Further, the physical properties of these gels are also deteriorated, and along with that, the physical properties of livestock products and the like using soybean protein are deteriorated and water separation is increased. Therefore, the present inventors have an object to provide a soybean protein hydrolyzate which is excellent in salt solubility, has a low viscosity in a solution state, and does not impair the physical properties even when mixed in a meat product or the like.

[0006]

[Means for Solving the Problems] The inventors of the present invention have made various studies on selection of enzymes to be used and reaction conditions in order to solve the above problems. However, in these studies, treatment with a commercially available protease such as papain as the enzyme to be used did not solve the above-mentioned problems. Therefore, by further selecting and examining the enzyme to be used, if the soybean protein is treated with a certain enzyme, the viscosity in a solution state will be low,
The soybean protein hydrolyzate alone has low gel properties, but the soybean protein hydrolyzate having high gel property in a mixed state with meat and good water retention has been completed, thus completing the present invention. That is, the present invention is a pickle solution having a protein hydrolyzate for a pickle solution obtained by decomposing a soybean protein-containing solution with elastase and a degradable product obtained by decomposing a soybean protein-containing solution with elastase.

The present invention will be described in detail below. In the present invention, the soybean protein-containing solution is a solution containing soybean protein, and soybean milk extracted from soybean or defatted soybean or acid-precipitated soybean protein obtained by acid-precipitating soybean milk was redissolved in water. Examples thereof include commercially available soybean protein powder dissolved in water, and any of these may be used.
Furthermore, the soy protein-containing solution contains other proteins other than soy protein,
For example, casein, wheat protein, corn protein, and other vegetable proteins, and gelatin, casein, and other animal proteins may be contained.

The elastase used in the present invention is Mo.
rihara, K. et al. (1965) J. Biol. Chem. 240 , 3295-330
4; Mandl, I. et al. (1960) Arch. Biochem. Biophys. 9
1 , 47-53; Ozaki, H. et al. (1975) J. Biochem. 77 , 171
-180; Morihara, K. et al. (1967) Areh. Biochem. Biop
hys. 120 , 68-78; Mandl, I. et al. (1962) Proc. Soc.
As described in Exp. Bio. Med. 109 , 923-925, those isolated from the pancreas of animals, plants, molds, actinomycetes, and bacteria may be used. Therefore, its origin is not particularly limited. However, of the many elastases, it is most preferable to use elastase derived from an alkaline Bacillus bacterium. In addition, as an example of an alkaline Bacillus bacterium, an alklophilic Bacillus sp.Ya-B strain (AJ 12619, F
ERM P-12261) can be mentioned.

As for elastase derived from an alkaline Bacillus bacterium, Yamazaki et al.
(philic Bacillus sp.) Ya-B strain (AJ 12619, FERM P-12261)
Was found in the culture filtrate of Tsai, YC et al., Biochem.
Int., 7 , 577-583 (1983)). Attempts to soften meat using elastase derived from an alkaline Bacillus bacterium have already been made (JP-A-2-298477).
In addition to this, various reports have been made on the use of elastase derived from an alkaline Bacillus bacterium (Japanese Patent Application No. 3-228135, etc.). However, there is no report on the use of a degradation product obtained by using an elastase derived from an alkaline Bacillus bacterium in a pickle solution.

Next, the elastase derived from the genus Bacillus may be produced by an ordinary culture method. An example of the manufacturing method is shown below. Elastin-containing agar medium (glucose 1%, yeast extract 0.5%, dipotassium hydrogen phosphate 0.1
%, Magnesium sulfate 0.02%, sodium carbonate 1%, elastin 0.5%, agar 1.5%), and an alkaline bacillus bacterium (alkalophilic Bacillus sp.) Ya-B strain (AJ 12
619, FERM P-12261) with elastase production medium (for example,
Glucose 1%, soybean concentrate 4%, yeast extract 0.5%, dipotassium hydrogen phosphate 0.1%, magnesium sulfate 0.02%, sodium carbonate 1%) were inoculated, followed by cultivation at 37 ° C for 24 hours in a Sakaguchi flask. The main culture solution may be cultured in 20 liters of the same elastase-containing medium. To reiterate, the above method is merely an example, and it may be produced under other culture conditions and culture scales.

As the elastase used in the present invention, after culturing, cells are removed by centrifugation and the supernatant of the culture broth is simply collected to obtain an extremely low degree of purification, which is completely purified by various purification procedures. Any of these may be used.

Many methods have been reported for measuring the activity of elastase, but in the present invention, elastin-
Colorimetric method using orcein as substrate (Sachar, LA et al. (1955)
Proc. Soc. Exp. Biol. Med. 90 323-326) was used.
20 mg elasti in mini test tube with screw cap
Take n-orcein (E1500, Sigma) and add 2 ml of 50 mM NaHCO ₃ -Na
Add ₂ CO ₃ buffer (pH 10.5) and appropriate amount of enzyme solution.
After reacting for 1 hour while shaking at ℃, add 1 ml of reaction stop solution (0.7M phosphate buffer, pH 6.0), remove the substrate by centrifugation, and measure the absorbance of the supernatant at 590 nm.
For the measurement of activity, the amount of enzyme capable of degrading half of all elastin-orcein was used as 10 units.

In the present invention, the conditions for enzymatically decomposing the soybean protein-containing material with elastase are not particularly limited, but usually the protein concentration is about 5 to 20% by weight, and the enzyme amount is 50 to 1000 as the elastase activity per 1 g of protein.
U and pH are near neutral to alkaline range (about pH 5 to 11), temperature is about 20 to 55 ° C, and reaction time is determined by decomposition rate as described later. In the present invention, it is important that the protein is not completely decomposed into amino acids but is decomposed so that the decomposition rate is 5 to 20%, preferably about 7 to 15%. The degradation rate described here is used as a measure of the degree of protein degradation by proteases, and is the ratio (percentage) of the final concentration of 0.2 M TCA (trichloroacetic acid) soluble nitrogen to the total nitrogen in the protein solution. Say. Next, after the decomposition with elastase, the decomposition liquid may be powdered and dried.

When the protein is decomposed to a level of the above-mentioned decomposition rate using an ordinary protease, the viscosity of the protein solution is reduced, but the gel properties and water retention in the complex system with the heterologous protein are also reduced accordingly. However, by enzymatically decomposing proteins such as soybean protein using elastase as in the present invention, not only can the deterioration of gel properties and water retention in the complex system be prevented, but soybean protein that has not been enzymatically degraded, etc. It is possible to prepare a composite gel superior to that using
Further, since the viscosity in the solution state is reduced, the foam powder stability peculiar to the soybean protein solution is suppressed, and the foam breakage of the protein solution is also improved.

Although the present invention has been described with respect to the use of a soybean protein elastase degradation product in a pickle solution, it is also applicable to animal proteins such as gelatin and casein, wheat proteins, and vegetable proteins such as corn proteins. is there.

[0016]

EXAMPLES The present invention will be described below with reference to examples. As a reminder, the invention is not limited to the examples.

Example 1 (Preparation of Soybean Protein Solution) 9 g of water was added to 500 g of defatted soybean, the mixture was extracted with stirring, and the okara was removed by centrifugation to obtain soybean milk. Soy milk is adjusted to pH 4.5 with sulfuric acid, and isoelectrically precipitated soy protein is recovered by centrifugation. The soybean protein was neutralized with caustic soda to prepare a 10% soybean protein solution.

(Preparation of Elastase) The alkaline bacterium belonging to the genus Bacillus (alkalophilic B ) cultured by the above-mentioned method.
The crude enzyme solution recovered from the strain Accillus sp.) Ya-B (FERM P-12261), that is, the culture supernatant obtained by centrifuging the culture solution was used as it was. The elastase activity of this crude enzyme solution is 4160 U / m.
It was l.

(Preparation of Soybean Protein Powder Degraded and Enzyme Treated)
A predetermined elastase crude enzyme solution shown in Table 1 was added to a 10% soybean protein solution, enzymatically decomposed at 35 ° C for 1 hour, heat-inactivated at 120 ° C for 2 minutes, and freeze-dried to obtain an enzymatically decomposed soybean protein powder. As a control of the enzyme-decomposed soybean protein powder, the soybean protein powder prepared by the above method without enzymatic decomposition,
In order to observe the difference between the enzymes, soybean protein powder enzymatically decomposed with a commercially available enzyme (Proleather (trade name), manufactured by Amano Pharmaceutical Co., Ltd.) was used as shown in Table 1. Disassembly by professional leather
It was carried out at 50 ° C for 20 minutes.

[0020]

[Table 1] 1) Elastase activity 2) Protease activity

(Evaluation) The salt solubility of the enzymatically decomposed soybean protein powder was obtained by adding 2.5 g of soybean protein powder to 100 ml of 10% saline, shaking at 5 ° C. for 1.5 hours, and then centrifuging at 3000 rpm for 10 minutes. The ratio of the protein content of Qing to the total protein content (percentage) is shown. The decomposition rate was expressed as a percentage of 0.2 M trichloroacetic acid-soluble nitrogen with respect to total nitrogen. Soybean protein gel was prepared by adding 3.5 parts by weight of water to 1 part by weight of soybean protein powder, crushing with a vacuum crushing machine for 10 minutes, and then heating at 70 ° C. for 50 minutes.
The breaking strength of the soybean protein gel was measured with a rheometer manufactured by Fudo Kogyo Co., Ltd. The results are shown in Table 2.

[0022]

[Table 2]

As shown in Table 2, B and C showed high salt solubility. Further, even if the amount of enzyme was small and the decomposition rate was somewhat low, it was effective in improving the salt solubility. The breaking strength of the soy protein gel decreased as the decomposition rate increased.

Example 2 A pickle solution having the composition shown in Table 3 was prepared using the enzyme-treated soybean protein powder obtained in the same manner as in Example 1, and the viscosity was measured with a B-type viscometer after refrigeration overnight.

[0025]

[Table 3]

A model ham was prepared using this pickle solution. Model ham is pickled in 10 parts by weight of red pork leg meat
After mixing 7 parts by weight, the mixture was cut and heated at 70 ° C. for 50 minutes to prepare. The gel strength of model ham was measured by the same method as in Example 1. The water retention was expressed as a water separation rate, which is the ratio (percentage) of the amount of water released when a cylindrical sample having a diameter of 30 mm and a height of 5 mm was loaded with 7 kg for 4 minutes to the sample weight. The results are shown in Table 4.

[0027]

[Table 4]

The model ham was also subjected to sensory evaluation. The sensory evaluation was performed by 10 skilled panelists.
The enzyme-untreated product (Sample A) was set to 3 points, and evaluation was performed on a scale of 5 points, and the average thereof was shown. The results are shown in Table 5.

[0029]

[Table 5]

As shown in Table 4, in Samples B, C and D, the pickle solution viscosity was significantly improved, and the defoaming property was also improved. Further, it was shown that the model hams prepared in B and C had higher breaking strength, lower squeezing water separation rate and higher water retention than those in A. Further, as shown in Table 5, the sensory evaluation also showed an excellent value as compared with A. On the other hand, the model ham prepared in D had a lower breaking strength than that in A and was also inferior in sensory evaluation.

Example 3 1 part by weight of the pickle solution prepared in the same manner as in Example 2 was injected into 1 part by weight of the pork arm block with an injector,
Hams were prepared by tumbling overnight at low temperature and then heating with smoke. The sensory evaluation was performed by setting A to 3 as in Example 2,
Evaluation was made on a scale of 5 points and expressed as an average point. The results are shown in Table 6.

[0032]

[Table 6]

The sensory evaluation results shown in Table 6 and the sensory evaluation also showed excellent values as compared with A. On the other hand, the model ham prepared in D was inferior to A in sensory evaluation.

[0034]

As described in detail above, by treating a soybean protein-containing solution with elastase, (1) excellent salt solubility, (2) low viscosity in solution state, and (3) different protein It is possible to provide a soybean protein hydrolyzate for pickle liquid which adds excellent physical properties in a complex system. In addition, processed meat products such as ham prepared using a pickle solution containing the decomposed product have excellent texture and the like.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroshi Takagi 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Central Research Laboratory (72) Inventor Shigeru Toba 1-cho Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa 1 Ajinomoto Co., Inc. Food Research Institute (72) Inventor Toshihiro Tsuchiya 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute

Claims (2)

[Claims] 1. A protein degradation product for pickle liquid obtained by degrading a soybean protein-containing solution with elastase. 2. A pickle solution having a decomposition product obtained by decomposing a soybean protein-containing solution with elastase.