JPS5953812B2 - Seasonings containing protein decomposition products - Google Patents

Description

[Detailed description of the invention] The present invention relates to seasonings containing protein decomposition products.

More specifically, it relates to a seasoning that is a decomposition product obtained by hydrolyzing a mixed protein, which is a mixture of animal protein and vegetable protein at a predetermined ratio, with hydrochloric acid and has a predetermined decomposition rate.

It has been conventionally recognized that if animal protein decomposition products and vegetable protein decomposition products are blended in appropriate proportions, seasoning characteristics different from those of the decomposition products alone can be obtained.

However, these decomposition products still have a characteristic odor originating from their respective origins, and even when both are blended in an appropriate ratio, the characteristic odor itself still remains.

For example, if you mix the protein decomposition products of bonito flakes and miscellaneous fish species such as mackerel and bonito with the protein decomposition products of horse mackerel and soybean in appropriate proportions, the results will be different from those of the individual decomposition products. It exhibits seasoning properties and gives food a unique flavor, but the characteristic animal odors of mackerel, bonito, and horse mackerel, as well as the burnt odor itself from soybean protein decomposition, cannot be eliminated without complex pretreatment. Rather, it is imparted to food as an unpleasant odor and taste.

In view of these circumstances, the present inventor has developed a seasoning obtained from animal protein and vegetable protein, which has unique seasoning characteristics, has a wide range of flavor, and at the same time has the characteristic odor derived from each source. We conducted various studies in search of a seasoning that does not contain any natural ingredients, and found that if animal protein and vegetable protein are mixed in advance at a predetermined ratio, and both are simultaneously subjected to limited hydrolysis using hydrochloric acid, a predetermined decomposition rate can be obtained. The present invention was completed knowing that the intended purpose was achieved.

Therefore, the object of the present invention is to provide a seasoning that contains animal protein decomposition products and vegetable protein decomposition products as main constituents, has a wide range of umami flavors, and is free from unpleasant characteristic odors derived from their respective origins. be.

The present invention will be explained below.

The animal protein used as a raw material may be a commercially available powdered product that can be prepared manually.

For example, as shown in Examples below, bonito powder (bonito extract lees powder) can be used.

Also protein from seafood such as crab, oysterfish, mackerel, horse mackerel, etc.
Alternatively, egg white can also be used.

As the vegetable protein, proteins from cereals such as soybean, wheat, and corn can be used, and commercially available powdered products that can be prepared by hand can be used as they are in the same way as animal proteins.

For example, soybean protein for brewing can be used as shown in the Examples below.

One feature of the present invention is that the animal protein and vegetable protein that are mixed in advance prior to decomposition have a ratio within a predetermined range, and as shown in the experimental examples below, the ratio is between 3 and 5: It has been found that 5.

A ratio of 4:6 is particularly preferred.

Decomposition must then be carried out in the presence of hydrochloric acid.

The amount of hydrochloric acid to be added is preferably 3 to 10 volumes per 1 volume of the protein mixture, but this is not a particularly limiting requirement since it varies depending on the decomposition conditions.

As a preferable example, add 3 to 5 times the volume of 3.5N hydrochloric acid,
Examples include heating at 0° C. for 12 to 15 hours, or further heating overnight to improve the decomposition rate and adjust the flavor.

The solution may be neutralized to pH 4 to 6 by cold welding or by adding a suitable alkaline agent such as sodium carbonate, and then filtered to obtain a liquid.

The tear fluid may be used as a seasoning as it is, but the P solution may be seasoned and then spray-dried to obtain a powder.

The decomposition products obtained in this way, namely tear fluid or dry powder, contain animal protein decomposition products and vegetable protein decomposition products, but also salt, extracts, etc., and as a whole, It exhibits a flavor different from that of a simple mixture of animal protein decomposition products and vegetable protein decomposition products, and does not have the odor and taste unique to each source.

Another feature of the present invention is that the decomposition rate of the decomposition products thus obtained, ie, tear fluid or dry powder, is within a predetermined range.

As a result of experiments, the decomposition rate should be between 55 and 85%.

Particularly preferably 60% to 70%. Here, the decomposition rate is expressed by quantifying the total nitrogen content and formol nitrogen content of the tear fluid or dry powder, and expressing the percentage of the formol nitrogen content relative to the total nitrogen content.

Next, the seasoning of the present invention can be added to various foods, such as side dish pickles, salad pickles, cup noodles, noodle soups, snacks, sauces, tsukudani, etc.

The present invention will be explained in detail using the experimental examples described below.

Experimental Example 1 1 Sample Bonito extract lees powder was used as the animal protein raw material, and soybean meal for brewing was used as the vegetable protein raw material.

The compositions of both are shown in Table 1. Mixture e+100 in which both of the above raw materials are mixed at a weight ratio of 10:0 to 0:10
Transfer g to a 21-volume separable flask and add 1 part of 3.5N hydrochloric acid.
．． 000ml was added and heated to 120°C for a predetermined time to perform hydrolysis.

After cooling, sulfur and lithium carbonate were added to adjust the pH to 5.0, followed by suction filtration.

This p liquid was used as a seasoning sample for analysis and sensory testing.

2 Analysis method 1 Quantification of total nitrogen A 5 ml sample was taken and quantified by the Keltal method.

However, 4% boric acid was used in the distillation receiver.

2 Formol nitrogen A 20ml sample was taken and quantified using a conventional method.

3 Quantification of salt Dilute 5ml of sample to 250ml,
5 ml of the solution was taken and quantified by the Mohr method.

4. Extract 5ml of the sample was placed in a small beaker containing about 5g of sea sand and a small glass rod, and after evaporating to dryness on a hot water bath, the constant weight was determined at 98-100°C in an electric dryer.

In addition, the ratio of the total nitrogen content in the seasoning sample (?liquid) to the total nitrogen content in the protein raw material used for hydrolysis and the total amount of nitrogen in the P liquid calculated from the furnace liquid volume is called the nitrogen dissolution rate, and the nitrogen dissolution rate is also calculated as the nitrogen dissolution rate. The ratio of the formol nitrogen content to the total nitrogen content was defined as the hydrolysis rate.

That is, both were calculated using the following equations.

3. Sensory test (criminal law) method A panel of seven staff members from a public research institution conducted tests on four items: color, aroma, taste, and general evaluation using a scoring system.

To avoid residual effects, the sample mocking order was randomized for each panel member.

Ratings are 5 points (very good), 4 points (fairly good), 3 points
Points (fair), 2 points (very bad), 1 point (very bad)
And so.

The results were subjected to variance analysis to examine differences between samples and between panels.

4 Chemical analysis results The chemical analysis results are shown in Table 2.

In the table, the blending ratio indicates the ratio of the amount of bonito extracted lees powder to the weight of soybean meal for brewing in the mixture.

Table 2 shows that in a mixture, when the proportion of animal protein is high, the nitrogen solubility rate tends to be high, and when the proportion of vegetable protein is high, the decomposition rate tends to be high. It is presumed that the decomposition of vegetable proteins easily progresses to the amino acid level.

Results of Analysis of Variance The results of analysis of variance are shown in Table 3, and highly significant differences were observed between the panels for each of the four items.

This is considered to indicate that there is a significant difference in preference between the panels.

In addition, 8:2 or 7 with a high blending ratio of bonito extract lees powder
The sample with a ratio of 1:9 or 0:10, which has a high blending ratio of soybean meal for brewing, was given a comment of "fish odor".

Experimental Example 2 1 Sample Experiment 1 Among the samples described in the 1 sample section of Experimental Example 1, 7 samples whose mixture ratio was as described in the Mixing Ratio column of Table 4 were selected, and these were mixed with purified water. The samples were diluted 5 times and 10 times, respectively.

2. Method For the criminal law test, we selected a group of seven women between the ages of 25 and 55 who were passionate about cooking research, and evaluated their taste characteristics using an open panel method.

Taste characteristics: ■ It does not have the characteristic odor of animal protein or vegetable protein.

■ A characteristic of seasonings is that they have a wide range of umami flavors.

■ It has the potential to be used as a seasoning base.

was made into a key point of the criminal law.

3 Results The results are shown in Table 4.

From Table 4, specimens with a mixture ratio of 3:5 to 5:5 are preferred.

In particular, samples with a ratio of 4:6 have a mellow and harmonious flavor.

Experimental Example 3 1 Sample According to Experimental Example 1, a mixture of bonito powder and soybean protein in various proportions was used as the raw material, but in fact, the results of the sensory test in Experimental Example 1 showed that the proportion of bonito powder was high. Samples and samples with a high proportion of soy protein received low ratings due to "fish odor" and "burnt odor", respectively, and were therefore excluded from screening.

Similar evaluations were also found in the criminal law results of Experimental Example 2, and samples with a blending ratio of bonito powder and soy protein of 5:5 to 3:8 were particularly highly evaluated, so we decided to use these as samples. .

Five times the amount of 3.5N hydrochloric acid was added to each of these mixed raw materials, and hydrolysis was carried out in the same manner as in Experiment 1, except that the hydrolysis conditions were changed to 12 hours of heating followed by overnight distillation. And so.

The decomposition rate was 70%.

2. Sensory testing A total of 14 people, including 7 staff members from public research institutes and 7 housewives from the Civic Life School Group, were used as a panel to evaluate overall taste and aroma using the ranking method, and the results were calculated based on Kramer's total ranking. It was tested using the significance test method.

Furthermore, five three-point discrimination tests were conducted using the same panel.

As a reference, a seasoning sample prepared using only bonito powder as a raw material (mixing ratio 10:0) was prepared.

Note that the test was performed on a 10-fold diluted solution.

3 Results (1) Ranking method Blending ratio of bonito powder and soybean protein 10:0゜5:5.4:
Table 5 shows the results of the sensory test conducted using the ranking method on four types of seasoning samples of 6 and 3 nearness.

In the table, the blending ratio is the weight of bonito powder in the mixture. Amount: indicates the proportion of soy protein weight.

As a result of a significant difference test using Kramer's rank sum, the mixture ratio (4:6) ranked first with a significance level of 5%,
Also, the blending ratio (10'0) ranked 4th with a significance level of 1%.

No significant difference was observed for second and third place.

(2) 3-point discrimination test 1 test method The blending ratio that ranked 1st and 2nd in the above ranking (4: 6
) and 3-point discrimination test 4 using samples with a blending ratio (3:7)
A sensory test was conducted using an experimental method.

The results are shown in Table 6.

From this result, it was identified at a significance level of 5%, and the blending ratio (
It was found that the blending ratio (4:6) was preferable to 3:7).

In addition, during both of the above sensory tests, the blending ratio (10:O)
It has a "fishy smell" and is not desirable.

The blending ratio (5:5) has a slightly astringent taste due to dilution.

Regarding the blending ratio (4:6), some comments were made that the umami was good and the taste was strong.

The present invention will be explained in more detail with reference to Examples described below.

Example 1 Add 5 times the amount of 3.5N hydrochloric acid to a raw material mixture of bonito powder and soybean protein at a ratio of 4:6 to hydrolyze and neutralize.
Filtration was performed to prepare a hot seasoning liquid.

However, the hydrolysis conditions were as follows: 7 hours of heating followed by 1 night boiling and 12 hours of heating followed by 1 night boiling (Sample A7-
1 and sample A7-2) were prepared.

Table 7 shows the results of analysis of the obtained four-door solution.

Example 2 To the two types of seasonings obtained in Example 1, 10% of each of dex) and phosphorus preparations were added as excipients, dissolved at room temperature, and spray-dried.

As a result, pale yellow powders were obtained in each case, and the analysis results of these powder products are shown in Table 8.

Claims (1)

[Claims] 1. Animal protein and vegetable protein in a ratio of 3:5 to 5:5.
A seasoning which is a decomposition product obtained by mixing the mixture at a ratio of 1 and hydrolyzing with hydrochloric acid, and having a decomposition rate of 55 to 85%. 2. The seasoning according to claim 1, wherein the animal protein is bonito powder. 3. The seasoning according to claim 1 or 2, wherein the vegetable protein is soybean protein.