KR20160116114A

KR20160116114A - salty taste enhancing natural seasoning material using soybean and gluten, and preparation method thereof

Info

Publication number: KR20160116114A
Application number: KR1020150041749A
Authority: KR
Inventors: 정용진; 김미연; 조용준
Original assignee: 주식회사 케이엠에프
Priority date: 2015-03-25
Filing date: 2015-03-25
Publication date: 2016-10-07
Also published as: WO2016153271A1

Abstract

The present invention relates to a salt-rich natural seasoning using soybean protein and gluten, and a method for preparing the same. The present invention relates to a process for preparing natural seasoning using soybean protein and gluten, As a result of producing natural seasoning, it is effective to provide natural seasoning with increased salinity. By using soybeans, it is possible to improve the value of seasoning in terms of nutritional, functional and quality, and also to maximize the utilization of soybean It has excellent effect.

Description

[0001] The present invention relates to a natural seasoning and a method for preparing the natural seasoning,

The present invention relates to a natural seasoning having increased saltiness by using soybean and gluten and a preparation method thereof, and relates to a novel seasoning-enhancing natural seasoning derived from an enzymatic hydrolyzate of soybean protein and gluten.

Soybean ( Glycin max Merrill ) is an important plant resource that has been processed into food form and used as a protein source in Southeast Asia including Korea (Yoo KM, Effect of Soybean Varieties on the Physicochemical and Sensory Characteristics of Tofu, Korean J. Food Nutr. , 24, P451-457, 2011). Despite rising prices in the first half of the 2000s, the demand for soybeans is growing because consumers have recognized soybeans as health foods (KREI, Agriculture observation, Soybean, January, P2, 2010). Soybeans are rich in galactomannan-type water-soluble dietary fiber and contain not only peptides such as peptides, globulins, isoflavones, saponin, glycinin, and albumin that lower the serum (Kim SO et al., The study of soybean digest, 20, P53-62, 2003). It also contains many functional ingredients such as oligosaccharide, isoflavone, and saponin, (Kim JY et al., Quality attributes of whole soybean flour tofu affected by coagulant and their concentration, J. Food Sci. Technol., 32, P402-409, 2000). Gluten is an insoluble protein that is produced by the combination of glutenin and gliadin contained in wheat, barley, oats, etc., and is not soluble in water and does not dissolve.

The taste of food is composed of a variety of things such as sour taste, sweet taste, salty taste, bitter taste and Jimmy. In the case of salty taste, salty taste is added to food to increase sensual characteristic. Salty taste is mainly based on electrolytes. The most typical salty taste is salt (sodium chloride, sodium chloride, NaCl). In the case of sodium in salt, the body maintains proper water balance by regulating body fluids and blood volume constantly, and regulates blood pressure and nerve excitement to perform important physiological functions such as contraction of muscles and movement of nutrients. Salt also plays an important role in improving the preservation of food and improving the physical properties of food. However, high levels of sodium intake have been associated with increased risk of developing hypertension, stroke, and cardiovascular disease (Strazzullo P. et al., Meta-analysis of prospective studies, BJM 339, In addition, there is a high incidence of sodium intake in the Korean population (Kim et al., 2004). (DFQ 55), Korean J. Nutr., 43, P79-85, 2010), which is more than twice the recommended intake of 2,000 mg of WHO (Korean National Health and Nutrition Examination Survey, 2011). At present, the Korea Food & Drug Administration (KFDA) aims to reduce sodium intake by more than 20% by 2020, and it is aiming at expanding low sodium food, expanding eatery special zone, expanding production of low sodium processed food, The method for reducing the sodium intake includes physical methods such as changing the size and shape of the salt particles, replacing the sodium with other inorganic salts, or using a natural substitute to improve the salty taste of the salt And a method of influencing the detection of taste by a biological approach such as a smell and a cognitive improvement study. Alternative substances for low salt are listed in order of yeast extract (46.7%), sun salt (28.4%), MSG (23.2%) and potassium chloride (15.5%). Yeast extract is used as a substitute for sodium or to give Jimmy. Yeast extract and MSG are added for the purpose of maintaining good taste even in low sodium content, but the low salt effect is still insufficient. In addition, potassium chloride is widely used in sauces, seasonings, meals, substitute meals, confectionery, and dairy products. However, when used in large quantities, the taste of the food itself deteriorates due to its unique metallic bitter taste. Can be increased. Therefore, there is a desperate need to develop a salt substitute material or a salt enhancement material which is excellent in low chloride and sensory properties.

On the other hand, among the representative traditional fermented foods of Korea, soy sauce and soybean paste are representative sweeteners and salt flavors using soybean, wheat and cereal products. The taste of fermented foods such as soy sauce and doenjang is based on free amino acids and peptides, enzymatic hydrolysis products of plant proteins through fermentation. The free amino acids and peptides generated during the fermentation process act as a flavor component, such as bitter, sweet, sour, salty, and jimmy, affecting the unique flavor of fermented foods such as soy sauce and miso. However, in the case of natural amino acid seasoning materials, it takes a long time to manufacture, and problems such as raw material supply and the like, and contamination of germs in the hydrolysis process for producing protein hydrolysates from plant protein raw materials, Jimmy Rising process development and materialization are not enough.

As a prior art for natural seasoning, a method for producing a natural complex amino acid seasoning containing a high concentration of glutamate is disclosed in Korean Patent No. 10-0915304, and a method for producing a hydrolyzate seasoning is disclosed in Korean Patent Publication No. 10-2001-0057557 &Lt; / RTI > In addition, a natural seasoning for anti-hypertensive functional immune action and a method for producing the same are disclosed in Korean Patent No. 10-1146151. However, none of the above references discloses or suggests a saltiness-enhancing natural seasoning using soybean and gluten, and a preparation method thereof.

Accordingly, it is an object of the present invention to provide natural seasoning having increased saltiness using soybean and gluten.

Another object of the present invention is to provide a natural seasoning having increased saltiness using soybean and gluten, and a method for preparing the same.

The above object of the present invention is achieved by a method for producing a natural seasoning composition, comprising the steps of: setting a mixing ratio of soybean protein and gluten to meet the problem of preparing saltiness- Setting the optimum concentration, temperature and time for enzymatic hydrolysis of the mixture; And a step of preparing a saltiness-enhancing natural seasoning according to the present invention using the hydrolyzate obtained in the above, and performing a sensory test using the seasoning as a control and performing comparative evaluation.

The present invention has an effect of providing natural seasoning with increased saltiness using soybean and gluten, and it is possible to improve the quality value of seasoning in terms of nutrition and function by using soybean which is a food material which has not been used so far, There is an excellent effect that can maximize the degree.

1 is a photograph showing protein molecular weight by SDS-PAGE electrophoresis of a seasoning prepared according to soy protein and gluten mixture ratio.
FIG. 2 is a block diagram showing an optimal preparation method of saltiness-enhancing natural seasoning according to the present invention.

In the present invention, soy protein, gluten, and a hydrolytic enzyme (saltiness KMF 14, Amanose (Japan)) were purchased from Sein Corporation (hereinafter referred to as "salt-resistant KMF 14" Aliases).

In the present invention, the enzyme hydrolysis concentration is preferably in the range of 2.5% to 10.0% (w / v), and most preferably 5.0% (w / v). The enzyme decomposition temperature is preferably in the range of 50 to 70 ° C, and most preferably 50 ° C. The enzyme decomposition time is preferably in the range of 2 to 5 hours, and most preferably 2 hours.

Statistical analysis was performed using SPSS (18.0, SPSS Inc., Chicago, IL, USA) statistical program (p < 0.05) Duncan's multiple range test was used to verify significant differences between the mean values of each experimental group.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

EXPERIMENTAL EXAMPLE 1 Setting of Mixing Ratio of Soybean Protein and Gluten in Natural Seasoning

(1) Preparation of seasonings according to mixing ratio of soybean protein and gluten

Soybean protein and gluten were mixed in the ratios shown in Table 1, and water was added thereto to prepare a raw material in an aqueous solution of 5% (w / v). The enzymatic hydrolysis was carried out at 50 ° C for 2 hours, the enzyme was inactivated at 80 ° C for 30 minutes, and then lyophilized to prepare a seasoning. .

Soy protein and gluten mixture ratio Samples Mixing ratio (% by weight) Soy protein gluten A 100 0 B 0 100 C 50 50 D 66 33 E 33 66 F 75 25 G 25 75 H 80 20 I 20 80 J 85 15 K 15 85

(2) Sensory evaluation of seasoning according to mixing ratio of soybean protein and gluten

The seasoning prepared in the above step was added to water to prepare a 1.5% (w / v) aqueous solution or a 0.018% (w / v) added to the total weight of the soy sauce, and the solution was diluted 10 times. The sensory test was conducted by 20 students of Food Science and Engineering Department at Keimyung University as a sensory test, and then repeatedly trained to recognize the sensory elements such as salinity and Jimmy. The items of evaluation were very strong using 7 point scoring method with salinity intensity, weight and Jimi intensity: 7 points, average: 4 points, very weak: 1 point.

As shown in Table 2, in the case of the aqueous solution of 1.5% (w / v), the salting intensity was 3.63 to 4.75, which was higher than the soybean protein single fraction 2.63 and the gluten single fraction 2.75. (E), (F), (G) and (H) were 4.25, 4.50, 4.38 and 4.13, respectively. As for the weight, the soybean protein and gluten mixture was higher than 4.00 in the mixed section and highest in the (D) section. Jimmy strength was highest at 5.38 in the (D) section and 4.38 to 4.50 in the (E), (F), (G) and (I) sections. As a result of adding the seasoning of the present invention to soy sauce, the intensity of seaweed, weight and Jimi intensity were the highest at 5.63, 5.38 and 5.63 in the (D) section. The salinity intensity was higher in the (E), (F) and (G) sections than in the (D) section and 4.63 to 4.50 in the (F) and (G) sections. The Jimmy strengths were 5.50, 5.50 and 5.38 in (E), (F) and (G), respectively.

As a result, the mixing ratio of soy protein and gluten was 66%: 33% (w / w).

Sensory characteristics of seasoning according to soybean protein and gluten mixture ratio Samples ¹⁾ In the present invention, a seasoning 1.5% (w / v) aqueous solution 10 times diluted soy sauce with seasoning of the present invention Salty intensity Weight Jimmy Robbery Salty intensity Weight Jimmy Robbery A 2.63 + - 0.92 ^c2) 2.63 ± 1.19 ^c 2.75 ± 0.89 ^c 3.00 ± 1.07 ^b 2.88 ± 1.36 ^c 3.75 ± 1.28 ^d B 2.75 ± 1.16 ^bc 3.75 ± 0.89 ^bc 3.30 ± 1.51 ^bc 3.50 ± 1.20 ^b 3.25 ± 1.28 ^bc 4.00 ± 1.20 ^bcd C 3.63 ± 0.92 ^abc 4.00 ± 1.41 ^abc 4.25 ± 1.04 ^abc 4.00 ± 1.31 ^b 4.38 ± 0.74 ^abc 5.25 ± 0.71 ^abc D 4.75 ± 1.75 ^a 4.75 ± 1.28 ^a 5.38 ± 0.92 ^a 5.63 ± 0.92 ^a 5.38 ± 0.52 ^a 5.63 ± 1.30 ^a E 4.25 ± 1.04 ^ab 4.25 ± 1.16 ^abc 4.25 ± 1.28 ^abc 4.38 ± 1.41 ^ab 4.38 ± 1.41 ^abc 5.50 ± 0.93 ^ab F 4.50 ± 1.20 ^a 4.38 ± 1.41 ^ab 4.38 ± 1.41 ^ab 4.63 ± 1.51 ^ab 4.63 ± 1.69 ^ab 5.50 ± 1.31 ^ab G 4.38 ± 1.60 ^a 4.50 ± 1.20 ^ab 4.50 ± 1.93 ^ab 4.63 ± 1.92 ^ab 4.50 ± 1.51 ^ab 5.38 ± 1.41 ^ab H 4.13 ± 1.73 ^abc 4.25 ± 1.58 ^ab 4.38 ± 1.60 ^ab 4.00 ± 1.41 ^b 4.25 ± 1.98 ^abc 4.75 ± 1.67 ^abcd I 3.88 ± 1.36 ^abc 4.25 ± 1.16 ^ab 4.38 ± 1.92 ^ab 4.13 ± 1.64 ^b 4.00 ± 1.07 ^abc 4.25 ± 1.75 ^abcd J 3.63 ± 1.19 ^abc 4.13 ± 1.36 ^abc 4.25 ± 1.04 ^abc 4.00 ± 1.60 ^b 3.88 ± 1.13 ^abc 4.00 ± 1.60 ^bcd K 3.75 ± 1.04 ^abc 4.00 ± 1.31 ^abc 4.00 ± 1.28 ^bc 3.75 + 1.04 ^b 3.63 ± 1.60 ^bc 3.88 ± 0.83 ^cd ¹⁾ A: soy protein, B: gluten, C: soybean protein 50% + gluten 50%, D: soybean protein 66% + gluten 33%, E: soy protein 33% + gluten 66% + Gluten 25%, G: soy protein 25% + gluten 75%, H: soy protein 80% + gluten 20%, I: soy protein 20% + gluten 80%, J: soy protein 85% + gluten 15% : Soy protein 15% + gluten 85%
²⁾ Values with different superscript letters within same column significantly different at p <0.05.

(3) protein molecular weight of seasoning according to mixing ratio of soy protein and gluten

3 g of distilled water was added to 1 g of seasoning according to the mixing ratio of soybean protein and gluten, and the mixture was shaken for 10 minutes, centrifuged at 12,000 rpm for 20 minutes, and the supernatant was taken. The same amount of the sample buffer was added to the supernatant obtained in the above step, and the mixture was heated at 100 ° C. for 10 minutes to induce complete denaturation of the protein, followed by electrophoresis at a gel concentration of 14% (Mini-PROTEAN3, BIO-Rad Laboratories, Inc ., San Diego, CA, USA). Gel staining was stained with coomasie blue R-250 at room temperature, and decolorization was discolored at 50 rpm for more than 18 hours using decolorizing reagent (100 mL methanol, 100 mL glacial acetic acid, 800 mL H2O).

As shown in FIG. 1, in the case of (A), the protein molecular weight showed tailing phenomenon from 250 kDa to 15 kDa, and a large number of bands were observed as a whole. In case of (B), 75 kDa, 50 kDa, 37 kDa To 15 kDa band showed tailing phenomenon. The band of (A) and (B) showed a band at 75 kDa and 25 kDa irrespective of the mixing ratio, and protein bands were distributed from 250 kDa to 15 kDa as a whole. After enzymatic hydrolysis, soy protein showed little or no protein of 25 kDa. Glutin and protein band of 37 kDa or more did not appear due to enzymatic hydrolysis. Protein bands above 37 kDa did not appear in the soy protein and gluten mixture, and most of the proteins were distributed below 25 kDa.

(4) Suspension of seasoning depending on the mixing ratio of soybean protein and gluten

20 mL of seasoning according to the mixing ratio of soybean protein and gluten was taken, placed in a measuring cylinder of the same capacity, allowed to stand at room temperature for 120 minutes, and the percentage of the total height was expressed as a percentage.

As shown in [Table 3], the stability of soybean protein solution before hydrolysis was highest at 75.21%, and that of gluten solution was the lowest at 20.50%. In the case of soybean protein and gluten mixture, 28.00% to 37.75%, the higher the gluten content, the lower the safety of suspension. The stability of the suspension after enzymatic hydrolysis showed that the higher the content of gluten was, the lower the suspension safety was, and the stability of the suspension after enzymatic hydrolysis was increased by about 20% to 60% Respectively.

Especially, 66% soybean protein and 33% glutinose showed 95.00% of the stability after hydrolysis, so that it was best to mix soybean protein and gluten at a ratio of 66%: 33% (w / w).

Suspension safety depending on the mixing ratio of soy protein and gluten Samples ¹⁾ Suspension safety (%) Before hydrolysis After hydrolysis A 75.12 ± 1.12 ^{2) a} 99.00 + 0.67 ^a B 20.50 ± 0.45 ^e 41.97 ± 0.88 ^e C 34.53 + - 0.82 ^c 70.67 ± 0.82 ^c D 37.75 ± 0.75 ^b 95.00 0.75 ^b E 28.00 ± 0.63 ^d 64.51 + - 0.63 ^d ¹⁾ A: soy protein, B: gluten, C: soybean protein 50% + gluten 50%, D: soy protein 66% + gluten 33%, E: soy protein 33% + gluten 66%
²⁾ Values with different superscript letters within same column significantly different at p <0.05.

<Experimental Example 2> Enzymatic hydrolysis concentration setting of natural seasoning with increased saltiness

(1) Preparation of seasonings according to soybean protein and gluten enzymatic hydrolysis concentration

Soybean protein and gluten were mixed at a ratio of 2: 1 (w / w) and water was added to the mixture to prepare a solution having the concentration as shown in Table 4. The enzyme was hydrolyzed at 50 ° C for 2 hours, and the enzyme was inactivated at 80 ° C for 30 minutes, followed by lyophilization to prepare a seasoning.

Hydrolysis concentration of soy protein and gluten mixture Samples A B C D E F G H Hydrolysis concentration
(% (w / v)) 2.5 5.0 7.5 10.0 15.0 20.0 25.0 30.0

(2) Sensory evaluation of seasoning according to soybean protein and gluten enzymatic hydrolysis concentration

Water was added to each of the seasonings prepared in the above step to prepare a 1.5% (w / v) aqueous solution and 0.018% (w / v) was added to the soy sauce, and the mixture was diluted 10 times and used for sensory evaluation. The sensory test was conducted by 20 students of Food Science and Engineering Department at Keimyung University as a sensory test, and then repeatedly trained to recognize the sensory elements such as salinity and Jimmy. The items of evaluation were very strong using 7 point scoring method with salinity intensity, weight and Jimi intensity: 7 points, average: 4 points, very weak: 1 point.

As shown in Table 5, the hydrolysis concentration of the aqueous solution of 1.5% (w / v) was the highest at 5.38 in the 5.0% (w / v) Respectively. The mean weight was significantly higher at 2.5% (w / v), 5.0% (w / v) and 7.5% (w / v) than at 4.25, 4.13 and 4.13, respectively. There was no significant difference in weight, and Jimmy strength was the highest at 5.05% (w / v), similar to the salting intensity. The concentration of hydrolyzate was increased from 5.0% (w / v) and 7.5% (w / v) to 5.25 and 5.00, respectively. The higher the hydrolysis concentration, the lower the salinity. The weight was highest in the range of hydrolysis concentration of 2.5% ~ 10.0% (w / v) and 5.0% (w / v) of Jimmy strength was the highest at 5.00.

Therefore, the hydrolysis concentration was preferably 2.5% ~ 10.0% (w / v) and most preferable at 5.0% concentration.

Sensory characteristics of seasoning according to hydrolysis concentration of soybean protein and gluten mixture Hydrolysis
Raw material concentration
(% (w / v)) In the present invention, a seasoning 1.5% (w / v) aqueous solution 10 times diluted soy sauce with seasoning of the present invention Salty intensity Weight Jimmy Robbery Salty intensity Weight Jimmy Robbery 2.5 5.00 0.76 ^ab1) 4.25 ± 1.28 ^ns2) 4.88 ± 0.83 ^a 4.50 ± 1.07 ^ab 4.75 ± 1.04 ^ns 4.88 ± 1.13 ^a 5.0 5.38 + 0.74 ^a 4.13 ± 0.83 5.25 ± 0.89 ^a 5.25 ± 0.71 ^a 4.25 ± 0.28 5.00 ± 0.76 ^a 7.5 4.25 ± 1.04 ^b 4.13 ± 0.83 4.25 + 0.89 ^a 5.00 ± 0.93 ^a 4.38 ± 1.06 4.25 ± 1.16 ^ab 10.0 3.13 ± 1.13 ^c 3.75 ± 1.49 3.25 ± 0.89 ^b 3.63 ± 0.92 ^b 4.25 + 1.58 3.63 ± 1.06 ^b 15.0 2.13 ± 0.83 ^d 3.50 ± 1.20 2.63 ± 0.92 ^bc 2.63 + - 0.74 ^c 3.63 ± 1.19 2.50 ± 1.07 ^c 20.0 1.75 + 0.71 ^d 3.88 ± 1.36 2.25 ± 1.28 ^bc 2.50 ± 0.93 ^c 3.88 ± 1.36 2.25 ± 0.89 ^c 25.0 2.13 ± 0.83 ^d 3.25 ± 0.71 2.25 ± 0.71 ^bc 2.25 ± 1.04 ^c 4.00 0.93 2.38 ± 1.06 ^c 30.0 1.75 ± 0.89 ^d 3.88 ± 1.13 2.00 ± 1.20 ^c 2.13 + - 0.99 ^c 3.25 ± 0.89 1.88 ± 0.64 ^c ¹⁾ Values with different superscript letters within same column significantly different at p <0.05.
²⁾ Not significant.

(3) Suspension safety according to enzymatic hydrolysis concentration of soy protein and gluten mixture

20 mL of seasoning according to the hydrolysis concentration of soybean protein and gluten mixture was put into a measuring cylinder of the same capacity, and then allowed to stand at room temperature for 120 minutes, and the percentage of the total height was expressed as a percentage.

As shown in Table 6, the suspension stability before hydrolysis was as low as 32.25%, but the stability of suspension was increased during hydrolysis. In particular, the stability of the suspension was highest at 96.00% at the concentration of hydrolyzed raw material of 5.0% (w / v). Therefore, the optimum concentration of enzyme hydrolysis was 5.0% (w / v) in case of suspension stability.

Suspension stability of seasoning according to hydrolysis concentration of soy protein and gluten mixture Hydrolysis
Raw material concentration (% (w / v)) Suspension safety (%) Control 32.25 + - 0.64 ^d2) 5.0 96.00 ± 0.88 ^a 10.0 77.42 ± 0.71 ^b 15.0 64.52 + - 0.35 ^c ¹⁾ Values with different superscript letters within same column significantly different at p <0.05.

<Experimental Example 3> Setting the enzymatic hydrolysis temperature of the natural seasoning to increase saltiness

(1) Preparation of seasonings according to soybean protein and gluten enzymatic hydrolysis temperature

Soy protein and gluten were mixed at a ratio of 2: 1 (w / w) and water was added to the mixture to prepare an aqueous solution of 5.0% (w / v). The enzyme was hydrolyzed at 30 ° C., 40 ° C., 50 ° C., 60 ° C. and 70 ° C. for 2 hours, and the mixture was subjected to enzymatic hydrolysis at 80 ° C. for 30 minutes. The enzyme was inactivated and then lyophilized to prepare a seasoning.

(2) Sensory evaluation of flavor according to soybean protein and gluten enzymatic hydrolysis temperature

Water was added to each of the seasonings prepared in the above step to prepare an aqueous solution of 1.5% (w / v) and 0.018% (w / v) relative to the total weight of the soy sauce was diluted 10 times and used for sensory evaluation. The sensory test was conducted by 20 students of Food Science and Engineering Department at Keimyung University as a sensory test, and then repeatedly trained to recognize the sensory elements such as salinity and Jimmy. The items of evaluation were very strong using 7 point scoring method with salinity intensity, weight and Jimi intensity: 7 points, average: 4 points, very weak: 1 point.

As shown in Table 7, 1.5% (w / v) solution showed the highest hydrolysis temperature of 5.88 at 50 ℃. The weight increased with increasing hydrolysis temperature but increased to 5.13 at 50 ℃ and there was no difference thereafter. The Jimi strength was the highest at the hydrolysis temperature of 50 ℃ and 5.38, and there was no significant difference in hydrolysis temperature. The addition of seasoning to soy sauce showed the highest sensory characteristics according to the enzymatic hydrolysis temperature. The highest salinization intensity was 6.00 at hydrolysis temperature of 50 ℃ and 5.13 and 5.50 at 50 ℃, respectively. And there was no significant difference in temperature afterwards.

Therefore, soybean protein and gluten enzymatic hydrolysis temperature were the most desirable at 50 ℃.

Sensory properties of seasoning according to hydrolysis temperature of soybean protein and gluten mixture Temperature (℃) In the present invention, a seasoning 1.5% (w / v) aqueous solution 10 times diluted soy sauce with seasoning of the present invention Salty intensity Weight Jimmy Robbery Salty intensity Weight Jimmy Robbery 30 2.13 + - 0.83 ^c1) 3.13 ± 0.99 ^b 1.88 ± 0.83 ^c 4.13 ± 1.46 ^c 3.38 ± 0.74 ^b 3.13 ± 0.83 ^c 40 4.25 ± 1.49 ^b 3.50 ± 1.20 ^b 3.13 ± 1.13 ^b 4.75 ± 1.04 ^bc 3.75 + 1.04 ^b 4.50 ± 1.20 ^b 50 5.88 ± 1.25 ^a 5.13 + 0.83 ^a 5.38 + 0.74 ^a 6.00 ± 1.07 ^a 5.13 + 0.83 ^a 5.50 +/- 0.76 ^a 60 5.13 ± 1.25 ^ab 5.25 ± 0.71 ^a 5.13 + 0.83 ^a 5.63 ± 0.92 ^ab 5.25 ± 0.71 ^a 5.50 ± 0.53 ^a 70 5.00 ± 1.31 ^ab 5.38 ± 1.06 ^a 5.38 ± 1.06 ^a 5.50 ± 0.76 ^ab 5.25 ± 1.04 ^a 5.63 ± 0.52 ^a ¹⁾ Values with different superscript letters within same column significantly different at p <0.05.

<Experimental Example 4> Production of seasoning according to soybean protein and gluten enzymatic hydrolysis time

(1) Preparation of seasonings according to soy protein and gluten enzymatic hydrolysis time

Soy protein and gluten were mixed at a ratio of 2: 1 (w / w) and water was added to the mixture to prepare an aqueous solution of 5.0% (w / v). The enzyme was hydrolyzed at 50 ° C. for 1 hour, 2 hours, 3 hours, 4 hours, and 5 hours, and then the enzyme was hydrolyzed at 80 ° C. The enzyme was inactivated for 30 minutes and then lyophilized to prepare a seasoning.

(2) Sensory evaluation of seasoning according to soybean protein and gluten enzymatic hydrolysis time

As shown in [Table 8], the salinity of 1.5 (w / v) aqueous solution showed the highest value of 5.13 in the hydrolysis time of 2 hours, and there was no significant difference or slight decrease in the time after the hydrolysis. The weight and Jimmy strength increased from 2 hours to 5.00 and 4.25, respectively. The addition of seasoning to soy sauce showed no significant difference in seaweed strength from 5.13 to 5.25 in all sections except 1 hour hydrolysis. However, the weight and Jimi intensity were 3.88 and 4.13, respectively, at hydrolysis time of 1 hour, but they did not show a significant difference at hydrolysis time after hydrolysis was increased to 5.00 and 5.25 at 2 hours, respectively.

Therefore, soybean protein and gluten enzymatic hydrolysis time were the most favorable for 2 hours.

Sensory properties of seasoning according to hydrolysis time of soybean protein and gluten mixture Time (hr) In the present invention, a seasoning 1.5% (w / v) aqueous solution 10 times diluted soy sauce with seasoning of the present invention Salty intensity Weight Jimmy Robbery Salty intensity Weight Jimmy Robbery 1.0 3.88 + 0.83 ^b1) 3.88 ± 1.13 ^ns2) 3.63 ± 1.69 ^ns 4.25 ± 0.71 ^ns 3.88 ± 1.13 ^b 4.13 ± 1.25 ^b 2.0 5.13 + 0.64 ^a 5.00 0.93 4.25 + 1.04 5.25 ± 0.71 5.00 ± 0.93 ^a 5.25 ± 0.71 ^a 3.0 4.88 ± 0.83 ^a 4.88 ± 0.64 4.38 ± 1.06 5.13 ± 0.83 5.13 + 0.64 ^a 5.13 + 0.35 ^a 4.0 4.75 ± 1.16 ^ab 5.00 0.76 4.50 ± 1.20 5.13 ± 1.25 5.00 ± 0.76 ^a 5.25 ± 0.71 ^a 5.0 4.75 ± 0.71 ^ab 5.13 ± 1.13 4.63 ± 1.06 5.25 ± 0.89 5.25 ± 0.89 ^a 5.25 ± 0.89 ^a ¹⁾ Values with different superscript letters within same column significantly different at p <0.05.
²⁾ Not significant.

<Example> Production of saltiness-enhancing natural seasoning according to the present invention

In order to prepare the saltiness-enhancing natural seasoning of the present invention, soybean protein and gluten were mixed at a ratio of 2: 1 (w / w) and water was added to the mixture to prepare an aqueous solution of 5.0% (w / v). After mixing 0.3% (w / w) of the salivary enzyme KMF 14 with respect to the total weight of the aqueous solution obtained in the above step, enzymatic hydrolysis was performed at 50 ° C for 2 hours, the enzyme was inactivated at 80 ° C for 30 minutes and then lyophilized to prepare a seasoning Respectively.

&Lt; Comparative Example > Sensory evaluation of saltiness-enhancing natural seasoning and low-salt seasoning ingredients

An aqueous solution of 1.5% (w / v) was prepared by adding water to the saltiness-increasing natural seasoning prepared according to the present invention and diluted 10 times with 0.018% (w / v) Respectively. The sensory test was conducted by 20 students of Food Science and Engineering Department at Keimyung University as a sensory test, and then repeatedly trained to recognize the sensory elements such as salinity and Jimmy. The items of evaluation were very strong using 7 point scoring method with salinity intensity, weight and Jimi intensity: 7 points, average: 4 points, very weak: 1 point.

As a result of the experiment, as shown in [Table 9], the natural seasoning of the present invention was the highest in the salting intensity, and MSG was found to be high in the weight and Jimi strength.

The sensory properties of natural seasoning and other seasoning products with increased saltiness according to the present invention Sample ¹⁾ In the present invention, a seasoning 1.5% (w / v) aqueous solution 10 times diluted soy sauce with seasoning of the present invention Salty intensity Weight Jimmy Robbery Salty intensity Weight Jimmy Robbery A 2.33 ± 1.00 ^b2) 3.89 ± 1.69 ^ab 2.89 ± 1.36 ^b 4.56 ± 0.88 ^a 3.67 ± 1.00 ^b 4.56 ± 0.88 ^ab B 4.89 ± 1.17 ^a 5.00 ± 1.22 ^a 5.89 ± 0.93 ^a 5.11 + 1.05 ^a 5.22 ± 1.09 ^a 5.11 + 1.05 ^a C 2.44 ± 1.24 ^b 3.11 ± 1.70 ^b 2.33 ± 0.87 ^b 3.44 ± 1.13 ^b 4.22 ± 1.20 ^ab 4.00 ± 1.00 ^b D 5.00 ± 0.87 ^a 4.78 ± 0.67 ^a 5.11 + 0.93 ^a 5.11 + 1.05 ^a 5.11 + 0.93 ^a 5.33 ± 1.12 ^a ¹⁾ A: yeast extract, B: MSG, C: potassium chloride, D: vegetable fermentation composition (SAPE)
²⁾ Values with different superscript letters within same column significantly different at p <0.05.

The present invention can improve the value of the seasoning in terms of nutritional, functional and quality by preparing the natural seasoning with optimized production conditions by setting the mixing ratio of soybean protein and gluten and setting the hydrolysis conditions, It is an extremely useful invention in the food industry because it has the effect of maximizing the degree.

Claims

The addition of water to a mixture of soy protein and gluten produces an aqueous solution, which is then decomposed by hydrolysis, inactivated, and then lyophilized A method for producing a natural seasoning.

The method of claim 1, wherein the concentration of the aqueous solution is 2.5 to 10.0% (w / v).

The method of claim 1, wherein the enzyme is salty KMF 14.

4. The method according to claim 1 or 3, wherein the enzyme decomposition is carried out at 50 to 70 DEG C for 2 to 5 hours.

A natural seasoning derived from soy protein and gluten hydrolyzate prepared according to any one of claims 1 to 4.