KR20110018587A - Method for producing protein hydrolysate and protein hydrolysate therefrom - Google Patents

Abstract

PURPOSE: A producing method of a protein hydrolysate without being contaminated by various germs, and the protein hydrolysate are provided to improve the productivity by enzyme-decomposing sterilized protein materials inside a solid culture medium. CONSTITUTION: A producing method of a protein hydrolysate comprises the following steps: injecting microorganism to a sterilized solid culture medium, for obtaining solid koji in the solid culture medium; sterilizing protein materials; and inserting the sterilized protein materials to the solid culture medium, and enzyme-decomposing after mixing with the solid koji.

Description

Method for Producing Protein Hydrolysates and Protein Hydrolysates Prepared therefrom {Method For Producing Protein Hydrolysate and Protein Hydrolysate Therefrom}

The present invention relates to a method for producing a protein hydrolyzate for enzymatically decomposing a protein raw material to be degraded using a solid cardboard and a protein hydrolyzate prepared through the same.

The production of naturally occurring food seasonings usually takes place through hydrolysis of proteins. Methods of hydrolyzing proteins include acid hydrolysis, enzyme hydrolysis and acid-enzyme hydrolysis. Acid hydrolysis is simple, and the proteolysates produced therefrom depend on the starting material, but most of the amino acids taste and sweetness affect the product. Therefore, although it is good to apply to a product requiring fineness, long time reaction at high temperature requires a large amount of energy, and has a disadvantage of including a high content of salts by the generation and neutralization of acid decomposition odor. In particular, harmful chlorohydrin compounds, 3-MCPD (3-chloro-1,2-propanediol) and 2,3-DCP (2,3-dichloro-1-propanol), are produced during process harmful to the human body. It has the disadvantage of being.

Hydrolysis methods to solve these problems are enzyme hydrolysis and acid-enzyme hydrolysis. In the enzyme hydrolysis method and the acid-enzyme hydrolysis method, an extract obtained by culturing the bacteria (liquid station) in a liquid medium or an extract obtained by culturing the bacteria (solid station) in a solid medium can be used.

In this regard, Japanese Patent Laid-Open No. 2004-313113 (Patent 1) and Korean Patent Laid-Open No. 2007-0023595 (Patent 2) present a method of hydrolysis using a liquid station. However, Patent 1 has a problem in that since alcohol is added during enzymatic degradation, alcohol causes protein denaturation, thereby lowering enzyme titer. Patent 2 has a very poor enzymatic titer in a liquid state compared to a solid state. There is a problem that it doesn't come out as expected. In addition, when the liquid station is mixed with the vegetable protein raw material, bubbles are formed in the vegetable protein raw material, and protein lumps are formed during sterilization / sterilization, making it difficult to completely sterilize / sterilize, which may cause contamination of various germs.

Thus, a method of enzymatically decomposing a protein using a solid state has been proposed instead of a liquid state having low enzymatic activity, but a solid state has also been widely used due to undesired by-product processing problems and contamination of various germs. I can't do it.

Accordingly, an object of the present invention is to solve the problems of the prior art as described above and the technical problems that have been requested from the past.

Accordingly, an object according to an embodiment of the present invention is to provide a method for producing a protein hydrolyzate, which uses a solid station having an enzymatic titer with a liquid station, but decomposes the protein in a sterile state without contamination of various bacteria.

In addition, an object according to an embodiment of the present invention is to provide a protein hydrolyzate having a high free amino acid / total amino acid ratio.

Furthermore, an object according to an embodiment of the present invention is to provide a food seasoning material, such as food seasonings, sauces, dressings or enteric foods of good quality, including protein hydrolysates prepared by the method for producing protein hydrolysates.

In order to achieve this object, the present invention comprises the steps of inoculating microorganisms in sterile solid medium to prepare a solid koji (koji) in a solid incubator; Sterilizing the protein raw material to be degraded; And it provides a method for producing a protein hydrolyzate comprising the step of adding a protein raw material to the solid incubator, and mixed with the prepared solid koji enzyme digestion.

The present invention also provides a protein hydrolyzate prepared by the production method.

Furthermore, the present invention provides a food seasoning material comprising the protein hydrolyzate.

The method for producing a protein hydrolyzate according to the present invention includes inoculating microorganisms in a sterile solid medium to prepare a solid koji in a solid incubator.

The term solid coating means a microbial solid culture produced by a solid incubator, and the solid coating used in the present invention is a microbial solid culture produced aseptically without contamination of various bacteria.

The solid medium may include, for example, vegetable or animal protein raw materials that can be used for microbial culture. The protein raw material may be used to meet the purpose of the final product, for example, if a solid raw material is prepared using a single raw material as a solid medium, and then mixed with the same raw material and subjected to enzymatic decomposition, the product using a single raw material is Since it can be prepared, there is an advantage that the maximum protein content (mass%) can be obtained.

The vegetable protein raw material is not particularly limited as long as it is a material capable of growing protein hydrolyzable microorganisms, for example, soybean, corn, wheat, soy protein, soybean protein, skim soybean, corn protein, jade powder, wheat protein and The by-products may be one or more selected from the group consisting of soybeans, non-standard tofu, soybean meal, seaweeds, mushrooms and vegetables, preferably the vegetable protein raw material may be wheat gluten as a wheat protein.

In the case of using wheat gluten, which is the vegetable protein raw material, extrusion may be used. The wheat gluten is a raw material that becomes viscous when mixed with water and heated, and needs to be extruded to remove strong viscous bonds unique to wheat gluten.

The animal protein raw material is not particularly limited as long as it is a material capable of growing a protein hydrolyzable microorganism, but preferably may be at least one selected from the group consisting of fish, shellfish and meat.

The protein raw material should have the conditions of the particle size that can be appropriately grown bacteria, and may preferably have an average particle size of 50㎛-2mm.

The solid medium is sterilized, and during sterilization, an appropriate moisture content of the protein raw material contained in the solid medium is 40-80% (% mass), preferably 50-60% (% mass) based on the total weight of the protein raw material. Can be. In addition, sterilization can be performed at 100 ° C to 130 ° C, preferably at 100 ° C to 121 ° C for 10 minutes or more, preferably 15 minutes or more.

In some cases, it is necessary to cool to a growth temperature so that microorganisms can grow in a solid incubator after sterilization. After cooling, it is necessary to open the lower valve of the solid incubator to remove excess water, which is not very vigorous in the growth of the mycelium where there is too much water due to the nature of the fungus (filamentous fungi). To reduce as much as possible.

In addition, there is a need to control relative humidity, which is absolutely critical for the growth of microorganisms in solid medium. Preferably, a solid incubator should be maintained at a relative humidity of 50-100%, more preferably 80-100%, to see maximum mycelial growth.

Microorganism inoculated in the solid medium may be at least one selected from the group consisting of fungi (Aspergillus oryzae or Aspergillus sojae), Bacillus (Bacillus) acids and actinomycetes, preferably a fungus It may be Aspergillus oryzae or Aspergillus sojae .

In one embodiment, the microorganism can be inoculated in a purely isolated culture state, for example, there is a method of inoculation in a spore state and a method of inoculation in a liquid state. Spores can be inoculated in a solid incubator by spores in sterile water if incubated in spores, and if incubated in a liquid state, the hyphae can be inoculated into a solid incubator by grinding after sterilization to a small size. Inoculation with spores can reduce the inoculation amount by 1/10 than inoculation with mycelium. However, inoculation with spores requires a good spore germination rate and takes a long time from the spores to mycelial germination. .

Suitable temperatures for inoculating microorganisms into the solid medium may be, for example, 20-40 ° C., preferably 25-35 ° C. In addition, temperature and humidity management after the inoculation of the microorganisms in the solid medium is important, and the relative humidity and growth temperature mentioned above must be kept constant until the end of the culture. However, due to the characteristics of filamentous fungi, a certain size of mycelium begins to produce enzymes, but when it is overcooked, spore production begins, so it is important to control the appropriate fermentation time. The preferred fermentation time depends on the microorganism and the protein source selected, but usually about 1-10 days is appropriate, preferably 40 to 120 hours.

The method for producing a protein hydrolyzate according to the present invention also includes sterilizing the protein raw material to be degraded.

As mentioned above, the raw material used as the solid medium and the protein raw material to be decomposed can be used in the same way, so that a product using a single raw material can be produced, thereby obtaining the maximum protein content (mass%). . At this time, the protein raw material may be treated in the same manner as the above-mentioned solid medium, and sterilized under the same conditions as the sterilization conditions of the solid medium can be prepared in a sterile state, the sterilized protein raw material microbial growth titration temperature It may further comprise the step of cooling to 20 to 40 ℃, preferably 25 to 35 ℃ phosphorus.

Subsequently, the method for preparing a protein hydrolyzate according to the present invention includes the steps of adding a protein raw material to a solid incubator, and mixing the prepared solid cocoon to decompose the enzyme.

The mixing ratio of the solid and sterilized protein raw materials may vary depending on the protein content required for the final product or the protein resolution of the solid, and the ratio of 10 to 90: 90 to 10, preferably 50: 50 Can be mixed.

Mixing of the solid and protein raw material is all made in a solid incubator, as defined. In the prior art, manufacturing a cochecoji in a solid incubator, and by moving it through a process of enzymatic digestion in a separate reactor to decompose the protein raw material by producing a protein hydrolyzate is superior in productivity and cost reduction effect.

In addition, even if fermentation is performed in a sterile state due to the nature of the decomposition method using a solid koji (solid state), if the protein raw material and water are added again in the enzymatic decomposition step, an open operation may be performed, resulting in microbial contamination. have. However, by mixing both solid and protein raw materials in a solid incubator, microorganisms producing enzymes, such as solid coated, are not opened to the air, thereby minimizing contamination and enzymatically affected by the external environment. Can be prevented as much as possible.

The conditions for enzymatic degradation may vary depending on the enzyme titer of the solid koji and the kind of protein raw material, and may be appropriately selected according to the decomposition rate of the desired product. The enzymatic digestion can be carried out, for example, for 1 to 10 days at 30 ° C. to 70 ° C., preferably for 2 to 5 days at 40 ° C. to 60 ° C.

In addition, an important factor in enzymatic digestion is the pH of the digestion liquid, and the enzyme produced through the solid cocoa is mainly a neutral protease, in particular, endo-peptidase or exo-peptidase, so the pH is accordingly 5.0 to 8.0, preferably Preferably 6.0 to 7.0.

In one embodiment, the enzymatic digestion can be performed in a solid incubator in an aseptic state. As mentioned above, since both the mixing of the solid and the protein raw material is carried out in the solid incubator, it is easy to maintain a sterile state.

In addition, the enzymatic digestion may be performed in a solid incubator in a no salt state.

When the solid koji (solid state) is used for enzymatic digestion, as mentioned above, a problem of contamination of various bacteria occurs, and in order to solve this problem, a method of preventing propagation of various bacteria by adding salt in a long-term decomposition reaction has been used. However, salts cause a protein denaturation, thereby decreasing the efficiency of enzyme titer, and when a hydrolyzate having a low salt content is to be prepared, a separate desalting process is required, resulting in a high manufacturing cost.

In this regard, Japanese Patent Application Laid-Open No. 2004-201678 discloses a method of sequentially inoculating a lactic acid bacterium culture medium and a bacterium in the production of a solid state, and then preparing a hydrolyzate in an unsalted state during an enzyme reaction. Difficulty in controlling, complex process such as mandatory to inhibit the aerobic microorganisms by replacing the head space (head space) of the reactor with nitrogen gas during the fermentation process has a problem that the practical application is impossible.

However, in the method of producing protein hydrolyzate of the present invention, after the production of a solid coke in a sterile solid incubator, the sterilized protein raw material is added, and the protein raw material is decomposed through the enzyme produced by fermentation of the solid coke, thereby preventing the propagation of various bacteria. It is not necessary to add a salt in order to do so. Therefore, the protein hydrolysis reaction can be enhanced to the maximum efficiency without causing protein denaturation or enzymatic titer in the unsalted state.

In one embodiment, the enzyme is inactivated by heat treatment after the enzyme reaction is completed, and the non-degradable solids may be removed by using a filter press. The enzymatic degradation products may be deodorized and decolorized to reduce fermentation odor and color, and each of the activated carbons specific for decolorization and the activated carbons specific for deodorization are mixed by 10% by weight of the total solids, respectively, at 50 ° C. Powder color and off-flavor can be efficiently improved by treating the filtrate for 1 hour at temperature. In addition, after the decomposition solution is filtered using a micro filter (MF filter) having a filtration size of 0.45㎛ for the removal of microorganisms, it can be concentrated to powder to 40 to 50 Brix (Brix).

The present invention also relates to a protein hydrolyzate produced by the production method. The protein hydrolyzate has an amino acid free ratio (free amino acid / total amino acid ratio) of 30 to 70%, preferably 50-70%.

The protein hydrolyzate also varies greatly depending on the protein source to be degraded, but the content of free glutamic acid in the protein hydrolyzate is 0% (% mass) to 20% (% mass), preferably 10 To 20% (% mass).

The inventors of the present application, the glutamic acid content in the final hydrolyzate produced in the case of wheat gluten is 15% (% mass) to 20% (% mass), the glutamic acid content of the wheat gluten hydrolyzate decomposed by a conventional method It was confirmed that the high.

The present invention also relates to a general food seasoning material comprising the protein hydrolyzate.

The food seasoning material is not particularly limited, but may be, for example, food seasonings, sauces, dressings or enteric foods, food seasoning material containing a protein hydrolyzate prepared by the manufacturing method of the present invention is excellent in quality and elegant (Ultimate) is excellent.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are provided to illustrate the present invention, and the scope of the present invention is not limited thereto.

Example 1

20 kg of extruded wheat gluten and 20 kg of water were added to a 500 L rotary tube (solid incubator), followed by autoclaving at 121 ° C. for 20 minutes. After cooling by aeration, water accumulated in the harvest hole was removed. After inoculation of pure culture Aspergillus oryzae corresponding to 1% of the solid content, and incubated for 48 hours while maintaining at a culture temperature of 25 ℃, stirring speed 5 rpm, 100% relative humidity.

20 kg of extruded wheat gluten and 200 L of water were added to a 500 L reactor, and then sterilized at 100 ° C. for 1 hour. After sterilization, the mixture was put into a 500 L rotary tube (solid incubator), mixed with a solid koji, and subjected to enzymatic degradation for a temperature of 45 ° C., 50 rpm, pH 6.0-7.0, and 72 hours. After enzymatic digestion, the mixture was compacted, decolorized, deodorized, concentrated and powdered.

The enzymatic titer was analyzed by sampling the cultured solid paper, and the results are shown in FIG. 1. Enzyme titer was determined by using casein after extracting 5% solids coated in 2% NaCl solution.

Referring to Figure 1, it can be seen that the enzyme titer started to show the enzyme titer from 15 hours of cultivation to the maximum after 40 hours of cultivation.

[Example 2]

The solid analysis and the sterilized extruded wheat gluten were mixed at 50:50 to enzymatic digestion as in Example 1, and then general analysis values of the powdered digests are shown in Table 1 below.

TABLE 1

Referring to Table 1, the protein content was more than 60% showed an excellent yield compared to the raw material. The amino acid free ratio (free amino acid / total amino acid ratio) was 68.71%, which had little bitter taste and was considered to exhibit a decomposition rate without any taste. Normally, the decomposition rate of enzymatically seasoned seasoning materials on the market is 50-60%, so it can be seen that the decomposition rate is very good.

In addition, the free amino acid profile of the wheat gluten decomposition product shown in Table 1 above is shown in Table 2 below.

TABLE 2

Referring to Table 2, it can be seen that the content of glutamic acid (glutamic acid) to mass was very high as 19.5%. This is the best glutamic acid content among the proteolytic products prepared by solid, liquid fermentation and enteric method, and it is considered that the result of enzymatic decomposition of solid fermentation products with excellent enzymatic activity without salt. If salts were added and enzymatic digestion was performed, the decomposition time was increased even more, and even though similar decomposition rates were reached, high free amino acid and protein loss during the desalting process resulted in a high content such as glutamic acid level.

In addition, due to the high free amino acid content and glutamic acid level, there is no taste, and high umami can be produced to overcome the odors and scavengers, which were limited in the application of conventional seasoning seasoning materials, and can produce umami more universally. It is considered to be applicable to the present product.

Example 3

The gluten digest produced in Example 1 was prepared as a 5% solution and subjected to sensory evaluation. The results are shown in FIG. 2. Wheat gluten before degradation was used as a control.

Referring to Figure 2, compared to the control meat flavor and sweetness was increased, it can be seen that the most increased umami. In addition, there was little bitterness and taste. Thus, the bitter taste due to the peculiar peptide of the enzyme was almost disappeared by the high amino acid release rate, it was possible to obtain a general vegetable seasoning material with little off-flavor by fermentation.

Those skilled in the art to which the present invention pertains will be able to perform various applications and modifications within the scope of the present invention based on the above contents.

1 is a graph showing the results of analyzing the enzyme titer by sampling the solid coated paper according to an embodiment of the present invention;

Figure 2 is a graph showing the results of sensory evaluation for wheat gluten decomposition products according to an embodiment of the present invention.

Claims (14)

Inoculating microorganisms into sterilized solid medium to prepare a solid koji in a solid incubator; Sterilizing the protein raw material to be degraded; And Method of preparing a protein hydrolyzate comprising the step of adding a protein raw material to the solid incubator, and mixed with the prepared solid koji enzyme digestion. The method of claim 1, The protein raw material is a method of producing a protein hydrolyzate, characterized in that the wheat gluten. The method of claim 2, The protein raw material is a method for producing a protein hydrolyzate, characterized in that it is used by extrusion processing. The method of claim 1, The microorganism is a method for producing protein hydrolyzate, characterized in that at least one selected from the group consisting of fungi ( Aspergillus oryzae , Aspergillus sojae ), Bacillus ( Bacillus) and actinomycetes. The method of claim 1, Method for producing a protein hydrolyzate, further comprising the step of cooling the sterilized protein raw material to 20 to 40 ℃. The method of claim 1, The solid koji (koji) and sterilized protein raw material is a method for producing a protein hydrolyzate, characterized in that the mixture of 10 to 90: 90 to 10. The method of claim 1, The enzymatic digestion is a method for producing a protein hydrolyzate, characterized in that it is carried out in a solid incubator of no salt and aseptic conditions. The method of claim 1, PH of the enzyme decomposition is a method for producing a protein hydrolyzate, characterized in that adjusted to 5.0 to 8.0. The method of claim 1, Method for producing a protein hydrolyzate further comprises the step of sterilizing, filtration, decolorization, deodorization, concentration and powdering the enzyme decomposition product. A protein hydrolyzate prepared by the process according to any one of claims 1 to 9. 11. The method of claim 10, The protein hydrolyzate has a free amino acid / total amino acid ratio of 30 to 70%. 11. The method of claim 10, The protein hydrolyzate has a glutamic acid content of 0% (% mass) to 20% (% mass). A food seasoning material comprising the protein hydrolyzate of claim 10. The food seasoning material according to claim 13, wherein the food seasoning material is food seasoning, sauce, dressing or enteric food.

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