JPH078179A - Digested substance of protein - Google Patents

Abstract

PURPOSE:To obtain the digested substance useful as an extract or a seasoning by treating a mixture of a raw material containing proteins with a yeast under specific conditions. CONSTITUTION:A mixture of a raw material containing proteins with a yeast is treated under conditions in which the yeast is autolyzed to afford a digested substance of the proteins having a favorable flavor and a rich taste imparted by the autolytic action of the yeast. The yeast is nit especially limited if it is capable of producing a yeast extract by the autolysis.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a digested product obtained by digesting a protein. That is, the present invention relates to a digestion product of a protein that is used as an extract or a seasoning by digesting a raw material containing a protein.

[0002]

2. Description of the Related Art Seasonings whose main purpose is to impart umami to foods include chemical seasonings typified by sodium glutamate and sodium inosinate, yeast extract, seafood extract, meat extract, vegetable extract, etc. There are natural seasonings represented by. In recent years, the need for natural seasonings has increased remarkably due to the gourmet boom and consumers' preference for natural products, and there is also a demand for new types of natural seasonings that have never existed before.

When a natural seasoning is produced by digesting a protein, it is conventionally digested by adding a proteolytic enzyme or a microorganism that produces the proteolytic enzyme extracellularly (for example, JP-A-5-980). A method is used in which it is self-digested by a proteolytic enzyme contained in itself or a raw material containing protein (for example, fish soy sauce). However, 1. When digestion is performed by adding a proteolytic enzyme, an off-taste such as bitterness is often generated, and it is necessary to screen for a proteolytic enzyme that does not produce bitterness or eliminate the resulting bitterness. 2. In either case, when a protein having an offensive odor is already digested, the offensive odor remains in the digested product in most cases, and it is necessary to eliminate the offensive odor. 3. The proteolytic enzyme contained in the protein itself or the raw material itself containing the protein usually has low activity, and it is not uncommon that the decomposition takes a long period of one year or more. 4. When microorganisms are used for protein degradation, safety to human body may not be guaranteed. However, the following countermeasures have been taken against the offensive odor. That is, as a method of eliminating the bitterness, a method of degrading the peptide that causes the bitterness by adding an exo-type peptidase is known, and specifically, using a self-digesting solution of yeast as the exopeptidase. There is an example (Japanese Patent Laid-Open No. 5-49406). Also,
As a method for eliminating the offensive odor, there is known a method of adsorbing and removing the offensive odor component of the extract with activated carbon or the like, or a method of deodorizing the extract by causing yeast or lactic acid bacteria to act (JP-A-54-5057).

[0004]

[Problems to be Solved by the Invention] As a result of the research conducted from the above viewpoints by the present inventor, Yeast itself must be a safe material due to its long history of use as food. 2. In general, yeast autolysate has a higher proteolytic enzyme activity than proteolytic enzymes contained in the protein itself or the raw material containing the protein, and when a yeast extract is produced by self-digestion, it usually takes 1 to 10 days in a short time. Digestion is complete. 3. When a protein is digested with a yeast proteolytic enzyme, bitterness is unlikely to occur due to its high exo-type proteolytic enzyme activity. Is obvious or publicly known, but if yeast and protein are mixed and treated under conditions such that yeast self-digests, 4. During yeast self-digestion, a hydrolase such as a proteolytic enzyme in the yeast cell leaks out of the yeast cell and can digest the protein outside the yeast cell (mixed protein). 5. Furthermore, even when the protein to be added itself has an offensive odor, the offensive odor is reduced or eliminated by the physiological action of yeast during and / or during the self-digestion to obtain a digested product with a good flavor. Is possible. 6. It is also easy to add variety to the flavor of the digested product of protein by changing the type of protein used as a raw material, the ratio of the protein to yeast, and the autodigestion conditions such as pH and temperature. They have found the present invention and completed the present invention.

[0005]

[Means for Solving the Problems] The yeast referred to in the present invention is
The yeast is not particularly limited as long as it is a yeast that can produce a yeast extract by autolysis. Yeast for bread, sake, wine, whiskey, yeast for sake such as beer, soy sauce yeast, miso yeast,
Yeast for alcohol fermentation, pulp yeast, etc., for example, Saccharomyces genus, Candida (Candi
genus da, Pichia genus, Hansenul
a) genus, Debaryomyces genus, Torulaspora genus, Kluyveroms
yces), Rhodotorula, Saccharomycopsis, Lipomyces
Yeasts of the genus myces) and the like can be used, and these may be used alone, or two or more kinds of yeasts may be mixed and used.

The method of culturing the yeast used in the present invention is not particularly limited. It is desirable that the medium component is inexpensive and has a high yield, and for example, any one such as molasses and pulp waste liquid can be used. Further, when the protein digestibility of yeast is emphasized, it is desirable that the culture conditions be such that the proteolytic enzyme activity is increased, such as limiting the nutrient source after the usual culture and performing further starvation culture.

The autolysis method according to the present invention is not particularly limited as long as it is a method whereby yeast is autolysed as a result. For example, a method of heating yeast to 30 ° C. to 70 ° C. for autolysis, a method of adding sodium chloride for plasma isolation and autolysis, a method of adding organic solvent such as ethyl acetate for autolysis, chitosan Can be used for autolysis, a method for autolysis under high pressure, and a method for treating with yeast cell wall lysing enzyme for autolysis can be used. These methods may be used alone or in combination of two or more.

The protein referred to in the present invention is not particularly limited. In the case of producing an extract, for example, animal protein derived from seafood or meat, plant protein derived from cereals or beans, protein derived from microorganisms such as fungi, algae, and bacteria, or Raw materials containing these proteins (1% or more by dry weight) can be digested (hereinafter, unless otherwise specified, the protein amount was measured by multiplying the amount of nitrogen atoms measured by the Kjeldahl method by 6.25). Assumed). These proteins or raw materials containing these proteins may be digested alone or as a mixture of two or more kinds.

The protein digestion procedure referred to in the present invention includes (1) a case where the fermentation time is not taken before autolysis. The yeast and the raw material containing the protein are mixed so that the protein is 0.01 to 1000 parts by weight, and preferably 0.1 to 10 parts by weight, with respect to 1 part of the yeast as a dry weight. If this ratio, the raw material containing protein and yeast,
It may be a mixture or a mixed solution.

Next, when the autolysis method which requires the addition of the autolysis promoter is used, an organic solvent such as ethyl acetate and a self digestion promoter such as sodium chloride, chitosan and yeast cell wall lysing enzyme are mixed. The autolysis promoter may be mixed with yeast in advance.

Thereafter, the pH is adjusted to 2 to 10, preferably 4 to.
After adjusting to the range of 7, 20 ~ 70 ℃, preferably 30
The yeast is self-digested by incubating at a temperature of 55 ° C for an appropriate time, and at the same time, the protein contained in the raw material is digested. When carrying out the digestion, the conditions may be constant until the end of the digestion, or the temperature and / or pH may be changed during the digestion if necessary.

After the digestion, if necessary, 70 to 120 ° C
It can also be heated to inactivate the proteolytic enzyme.

(2) When fermentation time is taken before self-digestion. The raw material containing 1% or more of the protein based on the dry weight and the yeast were added in an amount of 0.01 to 1 with respect to 1 part of the dry weight of the protein.
The amount is 000 parts by weight, preferably 0.1 to 10 parts by weight. With this ratio, the raw material containing protein and yeast may be a mixture or a mixed solution. In this case, if necessary, glucose, saccharose,
It is also possible to add a sugar source such as fructose, lactose, maltose or starch, which can be assimilated by the yeast used, or a raw material containing these sugar sources.

Next, the pH is adjusted to a range of 2 to 10, preferably 4 to 7, and the temperature is kept at 0 to 40 ° C., preferably 10 to 30 ° C. for at least 5 minutes or more to perform pre-fermentation. At this time, the yeast is a sugar source contained in the raw material containing protein, and / or
By fermenting the storage sugar possessed by the yeast itself and / or the added sugar source, the off-flavor and off-flavor derived from the raw materials disappears, and a more desirable flavor is imparted.

When the autolysis method that requires the addition of the autolysis promoter after the completion of the pre-fermentation is used, an organic solvent such as ethyl acetate, sodium chloride, chitosan, and a self digestion promoter such as yeast cell wall lysing enzyme are mixed. . In some cases, the autolysis promoter may be added before the pre-fermentation, or may be mixed with the yeast in advance.

Thereafter, if necessary, the pH is readjusted to a range of 2 to 10, preferably 4 to 7, and then 20 to 70 ° C.
Desirably, the yeast is self-digested by incubating at 30 to 55 ° C for an appropriate time, and at the same time, the protein contained in the raw material is digested. When performing digestion, the conditions may be constant until the end of digestion, and if necessary, temperature and / or pH may be used during the digestion.
May be changed.

After the digestion, if necessary, 70 to 120 ° C.
It can also be heated to inactivate the proteolytic enzyme.

[0018]

【Example】

[Example 1] 3 kg of water was added to 2 kg of blood mixture of tuna, and the mixture was treated with a food cutter to be ground. In addition, pressed baker's yeast (manufactured by Oriental Yeast Co., Ltd .: regular yeast)
A suspension of 1.2 kg in 1.2 L of water was added. In this case, since the protein content of the raw mixed meat was 22% and the water content of the yeast was 67%, the mixing ratio defined in "Means for Solving Problems" was 1.2 x (1-0. 67):
2 × 0.22≈1: 1.1. Ethyl acetate 110m
L was added and digestion was carried out at 45 ° C. for 40 hours with gentle stirring. After completion of the digestion, centrifugation was performed to collect 5.4 L of the supernatant. After the collected supernatant was concentrated under reduced pressure to about 1 L,
It was dried with a spray dryer to obtain 320 g of a protein digest.

The taste of the obtained digested product is good with no bitterness, and there is no strong fish odor peculiar to blood mixture meat.
It had a good aroma reminiscent of cooked squid and had a generally good flavor.

2 kg of mixed meat and 1.2 kg of baker's yeast
While the total amount of amino acids in the extract obtained from the above was 131 g, the total amount of amino acids in the yeast-only self-digesting extract obtained in the same manner as above by treating blood mixture meat with water in the same manner was It was 73 g. This difference indicates that according to the present invention, the blood mixture of tuna was simultaneously digested by the autolysis of yeast.

[Embodiment 2] Madara 2 excluding the head and built-in
3 L of water was added to kg, and the mixture was treated with a food cutter to be rubbed. To this was added 0.8 kg of pressed baker's yeast (manufactured by Oriental Yeast Co., Ltd .: yeast for sugar-free dough) suspended in 1.6 L of water. In this case, the protein content per dry weight of the walleye pollack used was 21% and the water content of the yeast was 67%.
Therefore, the mixing ratio defined in “Means for Solving Problems” is 0.8 × (1−0.67): 2 × 0.2.
1≈1: 1.6.

The pH was adjusted to 5.5 with hydrochloric acid, and maltose 10 was added.
After adding g, pre-fermentation was performed at 20 ° C. for 3 hours. Then, the pH was readjusted to 5.5 with sodium hydroxide, 80 mL of ethyl acetate was added, and digestion was carried out at 45 ° C. for 40 hours while gently stirring. 5.1 L of supernatant by centrifugation
Was collected, concentrated under reduced pressure to about 1 L, and then dried with a spray dryer to obtain 300 g of a protein digest.

The taste of the obtained digested product is good with no bitterness, has no fishy odor, has a good aroma reminiscent of sea urchin, etc., and has a generally good flavor. Was.

[Example 3] Sake yeast (No. 7 of the Society) was subjected to aeration culture in a molasses medium to obtain 200 g of dry cells. The obtained bacterial cells were mixed with 0.5 kg of defatted soybean powder dispersed in 1.5 L of water, and the total amount was adjusted to 3 L with water. pH
Was adjusted to 7.0 and kept at 30 ℃ for 3 hours, then 45 ℃
For 40 hours. After completion of the digestion, centrifugation was performed to collect 2.1 L of the supernatant. The collected supernatant was concentrated under reduced pressure to about 1 L and then dried with a spray dryer to obtain 360 g of a protein digest.

The taste of the obtained digested product was good with no bitterness, no soybean smell derived from the raw materials was felt at all, and it had a good taste without habit.

Example 4 Candida utilis was fed-batch cultured in a molasses waste medium to obtain 500 g of dry cells.
The bacterial cells were suspended in 4 L of water, aerated and stirred at 45 ° C. for 5 hours to induce autolysis, and then 0.5 kg of wheat gluten was mixed. After adjusting the pH to 7.0, digestion was carried out at 50 ° C. for 25 hours, and the recovered supernatant was concentrated and dried to obtain 550 g of a protein digest.

The digested product obtained was good without any bitterness and had a good taste without habit.

[Comparative Example 1] A digested product of tuna obtained according to the present invention (Example 1) and an extract obtained by digesting the mixed meat of tuna with a proteolytic enzyme were self-digested with baker's yeast alone. A comparison was made with a mixture of the obtained extracts.

The proteolytic enzyme digestion product of the blood mixture of tuna was obtained as follows. That is, 2 kg of tuna blood mixture and 4 parts of water
L was added thereto, and the mixture was treated with a food cutter to form a ground meat, and 4 g of Amano Pharmaceutical Protease M was added and digested at 40 ° C. for 16 hours. Then, the same operation as in Example 1 was performed to prepare a powder extract.

A yeast-only autolyzed extract was obtained as follows. That is, 1 kg of pressed baker's yeast (regular yeast manufactured by Oriental Yeast Co., Ltd.) was suspended in 4 L of water, 100 mL of ethyl acetate was added, and autolysis was carried out at 45 ° C. for 40 hours. Then, the same operation as in Example 1 was performed to prepare a powder extract.

A 0.3% aqueous solution (containing 0.5% sodium chloride) of an equal amount mixture of the above-mentioned enzyme-digested extract and yeast extract was prepared, and a 0.3% aqueous solution of the extract obtained in Example 1 ( A sensory test was performed by three-point discrimination with 0.5% salt).

The results are shown in Table 1. 17 out of 20 identified the difference between the two, and 14 out of 17 correct answerers preferred the digest obtained by the present invention. In addition, the digested product obtained by the present invention was significantly excellent in both off-flavor (raw odor) and bitterness.

[0033]

[Table 1]

Comparative Example 2 In Example 2, pre-fermentation was carried out for 3 hours before carrying out the digestion. In order to see the effect of this pre-fermentation, a comparison was made with Example 2 in which the pre-fermentation was not performed.

As a result of the sensory test by the three-point identification method, 16 out of 20 people identified the presence or absence of pre-fermentation (danger rate 5%). 13 out of 16 correct answerers answered that the rich taste was improved by taking pre-fermentation (danger rate 5%), and although not statistically significant, 11 out of 16 people answered that fish odor decreased. .

[0036]

EFFECTS OF THE INVENTION According to the present invention, the offensive odor generated by the digestion treatment of proteins such as fish is almost eliminated, and the digestion treatment time is greatly shortened. In addition, the digestion product of the protein obtained by the present invention has a unique and desirable flavor and a flavor imparted with richness due to the physiological action of yeast upon digestion of the protein itself, and this is used as a raw material for seasoning. By doing so, a completely new type of seasoning that has never existed can be obtained.

Claims (2)

[Claims] 1. A mixture of a raw material containing a protein and yeast,
Digested products of proteins obtained by yeast autolysis by processing under conditions that allow yeast to autolyze 2. A mixture of a raw material containing a protein and yeast,
A digestion product of a protein, characterized in that a fermentation time of at least 5 minutes is taken before the yeast is treated under the condition of self-digestion.