KR20010018963A - A method for preparation of soysauce containing silk amino aqueous solution - Google Patents

Abstract

PURPOSE: A method for manufacturing soy sauce by using silk amino acid solution is provided to increase sugar content of soy sauce by including high concentration silk amino acid and free amino acid of 97.6% in the soy sauce. CONSTITUTION: A variety of soy sauce by using silk amino acid solution comprises the steps of: (1) gaining silk fibroin protein by removing sericin; (2) hydrolyzing the silk fibroin protein to be 50% of the concentration by adding 25% of hydrochloric acid to the silk fibroin protein at 98deg.C for 48hours, and gaining silk amino acid solution of pH 5.0-5.5 by adding sodium hydroxide of 9M; (3) decoloring and deodorizing the silk amino acid solution; and (4) passing the silk amino acid solution through an electric dialyzer or gel filtration. A mixing soy sauce is mixed 40% of brewed soy sauce and 45% of soybean acid-decomposed soy sauce with 15% of the silk amino acid solution, and aged at 90deg.C for 24hours.

Description

A method for preparation of soysauce containing silk amino aqueous solution

The present invention relates to a method for producing soy sauce using an aqueous silk amino acid solution.

Everyone desires to live a healthy life, and this has been linked to the desire to pursue an improvement in diet as well as in human life. The improvement of human diet should be considered above all, the improvement of food level, which is directly related to human health, and the improvement of living standard will be more important than the choice of food ingredients. Among them, soy sauce, which is the most basic ingredient in cooking, is the main portion, and more than 90% of what is on the market is brewed soy sauce. Most of the brewed soy sauce is made by hydrolyzing soybeans (acid hydrolyzed soy sauce). Even in Korea, soy sauce has been segmented and marketed in recent years, but it is still mainly made by hydrolyzing soybeans.

However, since more than 67% of soybeans are imported from foreign countries such as China, they are looking for protein sources that can replace soybeans, increasing their choice, and diversifying their products to meet the needs of imports and improve living standards. Should be.

Therefore, the present inventors have also searched for a protein source that can replace soybeans in the production of soy sauce and has excellent functionality. Was intended. In particular, the present inventors found that hydrolyzed silk fibroin (hereinafter referred to as "silkamino acid") in silk fibroin is used for preventing dementia, tyrosine, blood cholesterol lowering function, liver function lowering function, alcohol metabolism promoting function and blood sugar lowering function. Since 18 kinds of amino acids including essential amino acids, such as glycine and alanine, etc., which are highly effective, are evenly contained at high concentration, it was intended to use them for the preparation of soy sauce.

However, the conventional method of producing a water-soluble silk amino acid powder by neutralizing and desalting by using 1% of silk fibroin as 1 N hydrochloric acid at 110 ° C. for 9 to 48 hours, followed by neutralization and desalting (water-soluble silk by hydrolysis hydrolysis) Powder production and its properties, 1991 Japanese Society of Environmental Science) The amount of hydrolysis of silk protein is too small, the recovery rate is low due to the uniform conditions of 1N hydrochloric acid use, and salt must be removed separately for use as food additives. And there is a problem that the manufacturing cost is high.

Thus, the present inventors conducted a study in order to solve the above problems, after adding about 25% hydrochloric acid to the silk fibroin protein from which sericin has been removed so that the concentration of the silk fibroin protein is about 50%, and this is about 98 If hydrolyzed at about 48 hours at ℃, it can be added to the soy sauce in the salt-containing state, containing a high concentration of silk amino acid, containing 97.6% of free amino acid to provide a high sugar aqueous solution of silk amino acid The present invention was completed.

Therefore, an object of the present invention can be added to the soy sauce in a salt-containing state, containing a high concentration of silk amino acid, containing 97.6% of free amino acid so that a method of producing soy sauce using a high sugar aqueous solution of silk amino acid To provide.

Still another object of the present invention is to provide soy sauce prepared by the above-described manufacturing method.

The above and other objects of the present invention will become apparent to those skilled in the art from the construction and function of the following invention.

The present inventors added about 25% hydrochloric acid to sericin-free silk fibroin protein so that the concentration of silk fibroin protein was about 50%, and then hydrolyzed it at about 98 ° C. for about 48 hours. A silk amino acid aqueous solution of about 800 was obtained. Silk aqueous solution prepared by this method has the advantage that can be added directly to the soy sauce without the salt removal process.

In addition, it contains more than 50 times higher concentration of silk amino acid than conventional fibroin protein hydrolysis, and the content of free amino acid is 97.6%, which is similar to the content of free amino acid (97.0%) of completely hydrolyzed silk fibroin. It is almost mono-, di- and tri-amino acid levels and has a very high sugar content, so it is a highly functional protein source that can replace soybeans.

Hereinafter, a method for preparing soy sauce using the silk amino acid of the present invention will be described in detail for each process.

1) Step 1: Sericin Removal Process

In the pretreatment process, without using soaps and salts, which are generally used, refining is carried out by Flavorzyme, a protease, to obtain only fibroin, which is a highly efficient silk protein.

2) second process: dissolution and neutralization process

About 25% hydrochloric acid is added to the silk fibroin obtained in the first step so that the concentration of the silk fibroin is about 50%, and then hydrolyzed at about 98 ° C. for about 48 hours. Then, the pH is adjusted to 5.0-5.5 with 9 M NaOH, and then filtered using a filter paper to obtain an aqueous salt-containing silk amino acid solution.

3) Third process: Decolorization, deodorization

The aqueous salt-containing silk amino acid solution obtained in the second step is not only black or brown due to carbonization due to the protein concentration, but also has a peculiar smell as the protein is hydrolyzed. Therefore, the filter is filled with activated carbon for decolorization and deodorization, and phytic acid is added.

4) 4th process: the process using an electrodialysis apparatus or a gel filtration apparatus

Filtration is repeated to remove the remaining residue after the above process, and then the salt is removed using an electrodialysis apparatus or a gel filtration apparatus to obtain an aqueous silk amino acid solution.

5th process: mixing process

Each soy sauce is mixed with the aqueous silk amino acid solution to meet the purpose.

The present invention will be described in more detail with reference to the following Examples.

Reference Example 1 Preparation of Silk Amino Acid Solution

The first step: after adjusting the prepared silk silk to liquid ratio 1:30, nitrogen gas was introduced for 10 minutes under flakyzyme 1% (v / v), a proteolytic enzyme under a condition of 55 ° C to prevent oxidation of the enzyme. 6 hours was refine | purified and the high efficiency silk fibroin was obtained. At this time, the average annual rate was around 22%.

Step 2: Add 150 ml of 25% aqueous hydrochloric acid solution to 62.5 g of silk thread from which sericin was removed so that the hydrochloric acid solution was evenly soaked in the sample, and then hydrolyzed the silk fibroin by treating it at 98 ° C for 48 hours in an autoclave. I was. And 9M NaOH solution was added here, pH was adjusted to 5.0-5.5, and it filtered.

Third step: The solution of step 2 was passed through a filter filled with activated charcoal, and then 3% of phytic acid was added to the obtained weight.

Fourth step: After repeating the filtration to remove the remaining residue after the above process, put 1,000ml of the solution in the sample bath in the electrodialysis apparatus and perform the electrodialysis, the voltage 15V, the current 1 ~ 3㎷ is automatically adjusted Desalting was carried out.

Alternatively, desalting was performed on 250 ml of the solution using a gel filter filter filled with a gel having a gel size of 10 to 200 µm.

Test Example 1 Characteristics of Silk Amino Acid Solution

100 ml of the aqueous silk amino acid solution of Reference Example 1 was placed in a tube for centrifugation, and maintained at 4 ° C., followed by centrifugation at 15,000 rpm for 30 minutes to obtain a supernatant. Then, the supernatant was filtered through a 0.8-μm double-layer membrane and the absolute molecular weight was measured by Gel Permeation Chromatography (GPC).

Further, the supernatant was dried and diluted with citric acid (pH 2.2), and the content of free amino acid was examined by an automatic amino acid analyzer. Meanwhile, 25 mg of 6N hydrochloric acid in 5 mg of silk fibroin was completely hydrolyzed at 110 ° C. for 24 hours, and then hydrochloric acid was completely evaporated and diluted with citric acid (pH 2.2). The results are shown in Table 1.

amino acid Silk Amino Acid Solution Silk fibroin Gly 44.1 42.9 Ala 30.2 30.4 Ser 12.4 12.2 Tyr 5.2 4.8 Val 2.1 2.5 Asp 1.8 1.9 Glu 1.2 1.4 Thr 0.6 0.9 Total 97.6 97.0 Average molecular weight 800 -

It can be seen from Table 1 that the aqueous silk amino acid solution has high sugar content because most of them are free amino acids. In addition, the aqueous silk amino acid solution shows the same content of free amino acid as the complete acid hydrolysis, indicating that the mono-, di and tri-amino acid levels are almost the same.

Example 1 Mixed Soy Sauce

40% brewed soy sauce, 45% soy acid degraded soy sauce and 15% silk aqueous amino acid solution (Reference Example 1) were mixed and aged at 90 ° C. for 24 hours.

Example 2

20% brewed soy sauce, 10% silk amino acid aqueous solution (Reference Example 1), 5% bonito extract, 3% kelp extract, 5% oligosaccharide, 5% sugar, 1% unsweetened water, 51% purified water, and then mixed Aged 24 hours.

Example 3 Stewed soy sauce

40% brewed soy sauce, 35% soy acid-degraded soy sauce, 5% starch syrup, 4.5% oligosaccharide, 10% silk amino acid solution (Reference Example 1), 0.5% pear extract 0.5%, sake 1%, 4% kelp extract Aged 24 hours at ℃.

Example 4 Soy Sauce

Brewed soy sauce 55%, starch syrup 20%, silk amino acid aqueous solution (Reference Example 1) 12%, oligosaccharide 5%, kelp extract 3%, onion extract 0.4%, garlic extract 0.2%, pear extract 0.3%, pepper powder 0.1%, Cheongju 1%, sugar 3% were mixed evenly and aged at 90 ℃ for 24 hours.

As described above, the tonics containing the aqueous silk amino acid solution of the present invention are not only enhanced in functionality by the free amino acid contained in the silk amino acid, but also have high sugar content and easy sugar control.

Claims (5)

In preparing soy sauce using an aqueous silk amino acid solution, the aqueous silk amino acid solution is 1) removing sericin to obtain silk fibroin protein; 2) Add about 25% hydrochloric acid to the silk fibroin protein so that the concentration of the silk fibroin protein is about 50%, hydrolyze at about 98 ° C for 48 hours, and then add 9M sodium hydroxide to pH 5.0 Obtaining a silk amino acid aqueous solution of ˜5.5; 3) decoloring and deodorizing the silk amino acid aqueous solution of step 2); And 4) passing the aqueous silk amino acid solution of step 3) through an electrodialysis apparatus or a gel filtration apparatus; Method for producing soy sauce using a silk amino acid aqueous solution, characterized in that prepared by. According to claim 1, wherein the soy sauce is mixed soy sauce, brewed soy sauce 40%, soybean acid-decomposed soy sauce 45% and 15% silk amino acid aqueous solution prepared by the process of 1) to 90% after mixing Method for producing soy sauce, characterized in that aged for 24 hours at ℃. The method according to claim 1, wherein when the soy sauce is soup, the soy sauce is 20% brewed soy sauce, 10% silk amino acid aqueous solution prepared by the above 1) to 4) process, bonito extract 5%, kelp extract 3%, oligo Method for producing soy sauce characterized in that 5% of sugar, 5% of sugar, 1% of beet juice and 51% of purified water are mixed and then aged at 90 ° C. for 24 hours. According to claim 1, wherein the soy sauce is simmered soy sauce, brewed soy sauce 40%, soy acid decomposed soy sauce 35%, starch syrup 5%, oligosaccharide 4.5%, silk prepared by the process 1) -4) A method for producing soy sauce, characterized in that 10% aqueous solution of amino acid, 0.5% of pear extract, 1% of sake and 4% of kelp extract are mixed evenly and aged at 90 ° C. for 24 hours. The method according to claim 1, wherein the soy sauce is galbi soy sauce, brewed soy sauce 55%, starch syrup 20%, 12% silk amino acid aqueous solution prepared by the process 1) -4), oligosaccharide 5%, Soy sauce, which is a mixture of kelp extract 3%, onion extract 0.4%, garlic extract 0.2%, pear extract 0.3%, pepper powder 0.1%, sake liquor 1%, sugar 3% and aged for 24 hours at 90 ℃ Manufacturing method.