KR20200014496A - Enhanced salty taste natural seasoning material and novel seasoning food comprising the same - Google Patents

Abstract

The present invention relates to natural seasoning powder with increased salt taste using soy protein and gluten, to a novel seasoning food using the same, and to a manufacturing method thereof. The present invention sets a mixing ratio of the soy protein and gluten of natural seasoning with increased salt taste and sets hydrolysis conditions to manufacture the natural seasoning powder with optimized manufacturing conditions, thereby providing a natural seasoning with increased salt taste and a novel seasoning food manufactured by adding hydrolysate of animal raw meat using the same and an additional yeast extract, increasing value of the seasoning in terms of nutrition, function, and quality by using soybeans, and maximizing the use of the soybeans.

Description

Enhanced salty taste natural seasoning material and novel seasoning food comprising the same}

The present invention relates to a natural seasoning having improved salty taste using soybean and gluten, and a new seasoning food containing the same, and more particularly to a natural seasoning having increased saltiness derived from enzymatic hydrolysates of soy protein and gluten. It relates to a new seasoned food further added to animal raw meat hydrolyzate and or yeast extract.

Soybean ( Glycin max Merrill ) is an important plant resource processed in 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). Soybean prices have increased in the first half of the 2000s, but demand is increasing because consumers have recognized soybeans as a health food (KREI., Agriculture observation, Soybean, January, P2, 2010). Soybeans are rich in soluble fiber in the form of galactomannan and contain soy proteins such as peptides, globulins, isoflavones, saponin, glycinin and albumin, which lower serum levels (Kim SO et al., The study of relationships among soybean and their products, oils and fats consumption and serum lipids of hyperlipidemic adult meales, Korean Soybean Digest, 20, P53-62, 2003) Kim JY et al., Quality attributes of whole soybean flour tofu affected by coagulant and their concentration.Korean J. Food Sci.Technol., 32, P402-409, 2000. In addition, gluten is a component made by combining glutenin and gliadin in wheat, barley and oats, and is an insoluble protein having a property of being dissolved in water and not released.

Food taste is composed of various kinds such as sour, sweet, salty, bitter and Jimmy. Among them, salty taste gives salty taste to food, which increases the sensory characteristics. Salty taste is mainly based on electrolyte material, and the most representative salty material is sodium (Na) and chlorine (Cl) combined salt (sodium chloride, NaCl). In the case of sodium in salt, it maintains proper water balance by constantly adjusting body fluid and blood volume in the human body, and plays an important physiological function such as muscle contraction and nutrient movement by controlling blood pressure and nervous excitement. Salt also plays an important role in improving food preservation and improving food properties. However, high levels of sodium intake have the problem of increasing the risk of developing hypertension, stroke, and cardiovascular disease (Strazzullo P. et al., Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies, BJM 339, b4567, 2009), Koreans have high intake of soy, kimchi, pickles and salted fish (Shin EK et a., Estimation of sodium intake of adult female by 24-hour urine analysis, dietary records and dish frequency questionnaire (DFQ 55), Korean J. Nutr., 43, P79-85, 2010) It is ingested more than twice the WHO recommended intake of 2,000 mg (Korean National Health & Nutrition Examination Survey, 2011). Currently, the Food and Drug Administration aims to reduce sodium intake by more than 20% by 2020, expanding five low-fat diets, expanding eating-out demonstration zones, expanding low-sodium processed food production, distributing low-sodium household recipes, and conducting consumer campaigns. As a way to reduce sodium intake, physical methods such as changing the size and shape of the salt particles, and developing materials to replace salts with other inorganic salts or to enhance salt salty by using natural substitutes Various methods have been attempted, such as chemical methods such as chemotherapy, olfactory and cognitive improvement research, which affect taste perception. The alternative substances for low salt are 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 used to impart Jimmy. Yeast extract and MSG are added for the purpose of maintaining a good taste even though low sodium content, but the low salt effect is still insufficient. Potassium chloride is widely used in sauces, condiments, meats, meal substitutes, confectionery, and dairy products.However, when used in large quantities, the taste of food itself becomes worse due to the unique metallic bitter taste. This can be high. Therefore, there is an urgent need to develop low salt and organoleptic salts or salt enhancers.

Meanwhile, among the representative traditional fermented foods of Korea, soy sauce and soybean paste are representative sweeteners and salts using vegetable protein raw materials such as soybean, wheat and cereals. The taste of fermented foods such as soy sauce and soybean paste is based on free amino acids and peptides, which are the enzymatic hydrolysis products of plant proteins through fermentation. Free amino acids and peptides generated during the fermentation process act as ingredients that taste bitter, sweet, sour, salty and Jimmy, affecting the unique flavor of fermented foods such as soy sauce and soybean paste. However, in the case of natural amino acid seasoning materials, it takes a long time to manufacture, and due to problems such as supply and demand of raw materials and contamination of various bacteria in the hydrolysis process for producing protein hydrolysates from plant protein raw materials, There is a lack of research on the development of Jimmy's rising processing and materials.

As a prior art for natural seasoning, a method for preparing a natural complex amino acid seasoning containing high concentration glutamate has been disclosed in Korean Patent Registration No. 10-0915304, and a method for preparing a hydrolyzate seasoning is disclosed in Korean Patent Application Publication No. 10-2001-0057557. It is disclosed in the call. In addition, anti-hypertensive functional non-natural seasoning and its manufacturing method has been disclosed in Korean Patent No. 10-1146151. However, none of the documents mentioned above is known or implied other than the patent application 10-2015-0041749 of the present inventors with respect to the increased natural flavor and soy sauce using soybean and gluten.

Furthermore, no new seasoning food composition containing the increased flavoring natural seasoning as an active ingredient has ever been studied or known.

Accordingly, it is an object of the present invention to provide a novel saltiness enhancing functional food composition containing a natural seasoning with increased soybean flavor using soybean and gluten as an active ingredient.

Another object of the present invention is to provide a novel seasoning food containing the above-mentioned increased flavoring natural seasoning as an active ingredient and a method for producing the same.

The above object of the present invention comprises the steps of setting the mixing ratio of soy protein and gluten to meet the challenges of increasing the flavor and natural seasoning preparation; Setting an optimum enzymatic hydrolysis concentration, temperature and time of the mixture; Using the hydrolyzate obtained above to prepare the present invention to increase the flavor and flavor of the present invention; Comprising the step of preparing a new seasoning food comprising a natural seasoning powder consisting of the vegetable peptide obtained in the above step as an active ingredient and mixed with the hydrolyzate of commercial seasonings and animal raw meat and performing a sensory test with a control to evaluate Achieved throughout the steps.

The present invention has an effect of providing a natural seasoning with increased soybean taste using soybeans and gluten, and by using soybean, a food ingredient that has not been used so far, it is possible to improve the quality value of seasonings in terms of nutrition and function, as well as vegetable hydrolysates. By mixing with the hydrolyzate of the animal raw meat to provide a new seasoning food there is an excellent effect to maximize the utilization of soybean.

1 is a photograph showing the protein molecular weight by SDS-PAGE electrophoresis of the seasoning prepared according to the soy protein and gluten mixing ratio.
Figure 2 is a block diagram showing an optimal method of preparing the present invention flavor increasing natural seasonings.
Figure 3 is a block diagram showing the manufacturing process of the delicious flavorful complex seasoning of the present invention.

In the present invention, the proteolytic enzyme THERMOASE PC10F (EC 3.4.24.27) (smelling KMF 14, Amanosa (Japan)), such as soy protein and gluten, was purchased and used by Sein Corporation (hereinafter, in the present invention) The hydrolase is aliased as 'smelling KMF 14').

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

The results of all the experiments of the present invention are represented by the average and standard deviation performed in three iterations, and the statistical analysis for each experiment was performed using the SPSS (18.0, SPSS Inc., Chicago, IL, USA) statistical program (p < 0.05) Duncan's multiple range test verified significant differences between the mean values of each group.

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

Experimental Example 1 Mixing Ratio of Soy Protein and Gluten

(1) Preparation of seasoning according to the mixing ratio of soy protein and gluten

Soy protein and gluten were mixed in the ratio as shown in [Table 1] and water was added to prepare a raw material in an aqueous solution of 5% (w / v). 0.3% (w / w) of the salty enzyme KMF 14 to the total weight of the aqueous solution obtained in the above step was mixed with enzymatic hydrolysis at 50 ° C. for 2 hours, inactivated for 30 minutes in a constant temperature water bath at 80 ° C., and then lyophilized. Powder was prepared.

Soy Protein and Gluten Blend Samples Mixing ratio (wt%) 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 the Natural Seasoning Powder of the Invention According to the Mixing Ratio of Soy Protein and Gluten

The seasoning powder prepared in the above step was added to water to prepare a 1.5% (w / v) aqueous solution, or 0.018% (w / v) added to the total weight of the soy sauce to prepare a 10-fold diluted solution for sensory evaluation. . In the sensory test, 20 students from the Department of Food Science and Technology of Keimyung University were selected as the sensory test agents, and they were repeatedly trained to recognize the sensory elements such as salt and Jimmy. The evaluation items were shown to be very strong: 7 points, moderate: 4 points, and very weak: 1 point using the 7-point scoring method for salinity, weight and Jimmy strength.

As shown in [Table 2], in the 1.5% (w / v) aqueous solution, the salinity strength was 3.63 to 4.75, which was higher than the soy protein single section 2.63 and the gluten single section 2.75. The highest salinity intensity was 4.75 in section (D) and 4.25, 4.50, 4.38 and 4.13 in sections (E), (F), (G) and (H), respectively. In terms of weight, the soy protein and gluten mixtures were higher than 4.00 in the soy protein and gluten mix sections, and the highest in the (D) section was 4.75. Jimmy strength was highest in section (D) of 5.38 and from 4.38 to 4.50 in sections (E), (F), (G) and (I). As a result of adding the seasoning of the present invention to soy sauce, salt strength, weight and Jimmy strength were the highest at 5.63, 5.38 and 5.63 in section (D). The salinity intensity was 4.38 ~ 4.63 in the (E), (F) and (G) sections and 4.63 ~ 4.50 in the (F) and (G) sections in addition to the (D) section. Jimmy strength was 5.50, 5.50, and 5.38 in (E), (F), and (G), respectively, and there was no significant difference between (D) and Jimmy strength.

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

Sensory Characteristics of the Natural Seasoning Powder of the Invention According to the Soy Protein and Gluten Mixing Ratio Samples ¹⁾ Seasoning 1.5% (w / v) aqueous solution of the present invention Soy sauce 10-fold dilution with seasoning of the present invention Flame Strength Weight Jimmy strength Flame Strength Weight Jimmy strength 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: Soy Protein 50% + Gluten 50%, D: Soy Protein 66% + Gluten 33%, E: Soy Protein 33% + Gluten 66%, F: Soy Protein 75% + 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%, K : 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 the natural seasoning powder of the present invention according to the mixing ratio of soy protein and gluten After adding 3 mL of distilled water to 1 g of the seasoning powder of the present invention according to the mixing ratio of soy protein and gluten was shaken for 10 minutes 12,000 rpm After centrifugation for 20 minutes, the supernatant was taken. The same amount of sample buffer was mixed with the supernatant obtained in the above step, and heated in a bath at 100 ° C. for 10 minutes to induce complete denaturation of the protein, followed by electrophoresis of 14% gel concentration (Mini-PROTEAN3, BIO-Rad Laboratories, Inc.). , San Diego, CA, USA). Gel staining was performed at room temperature with coomasie blue R-250, and decolorization was performed at 50 rpm for 18 hours using a decolorizing reagent (100 mL methanol, 100 mL glacial acetic acid, 800 mL H2O).

As shown in FIG. 1, as shown in FIG. 1, in the case of (A), the protein molecular weight showed tailing from 250 kDa to 15 kDa, and a large number of bands were observed in the case of (B) from 75 kDa, 50 kDa, 37 kDa at 100 kDa. The band showed tailing up to 15 kDa. In the mixing section (A) and (B), the band appeared at 75 kDa and 25 kDa regardless of the mixing ratio, and the protein band was distributed from 250 kDa to 15 kDa. After enzymatic hydrolysis, soy protein showed little protein above 25 kDa, and gluten also showed no protein band above 37 kDa due to low molecular weight due to enzymatic hydrolysis. Soy protein and gluten mixtures did not show a protein band of more than 37 kDa, and most proteins were distributed below 25 kDa.

(4) Suspension Safety of the Natural Seasoning Powders of the Present Invention According to the Mixing Ratio of Soy Protein and Gluten

20 mL of the seasoning according to the present invention according to the mixing ratio of soy protein and gluten was added to a measuring cylinder of the same capacity, and then allowed to stand at room temperature for 120 minutes.

As a result, as shown in [Table 3], the suspension safety of the soy protein solution before hydrolysis was highest as 75.21%, and the lowest as gluten solution was 20.50%. Soy protein and gluten mixed solutions showed a lower suspending stability as the gluten content increased from 28.00% to 37.75%. As a result of measuring the suspension safety after enzymatic hydrolysis, the higher the content of gluten, the lower the suspension safety as before hydrolysis.The suspension safety after enzymatic hydrolysis increased from 20% to 60% in all sections. It was.

Especially, in case of mixing 66% of soy protein and 33% of gluten, the suspension stability after hydrolysis was 95.00%, which was the best mixing of soy protein and gluten at the ratio of 66%: 33% (w / w).

Suspension Safety According to 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: Soy 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 of Natural Seasoning with Increased Salt Flavor

(1) Preparation of seasoning according to soy protein and gluten enzymatic hydrolysis concentration

Soy protein and gluten were mixed at 2: 1 (w / w), and water was added to the mixture to prepare a solution having the concentration shown in [Table 4]. 0.3% (w / w) of the salty enzyme KMF 14 was mixed with respect to the total weight of the aqueous solution obtained in the above step, followed by enzymatic hydrolysis at 50 ° C. for 2 hours, enzymatic deactivation at 80 ° C. for 30 minutes, and then lyophilized to prepare a seasoning. It was.

Hydrolysis Concentration of Soy Protein and Gluten Mixtures 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) Seasoning sensory test according to soy protein and gluten enzymatic hydrolysis concentration 1.5% (w / v) aqueous solution was prepared by adding water to each seasoning prepared in the above step and 0.018% (w / v) in soy sauce. After diluting 10 times by addition, it was used for the sensory test. In the sensory test, 20 students from the Department of Food Science and Technology of Keimyung University were selected as the sensory test agents, and they were repeatedly trained to recognize the sensory elements such as salt and Jimmy. The evaluation items were shown to be very strong: 7 points, moderate: 4 points, and very weak: 1 point using the 7-point scoring method for salinity, weight and Jimmy strength.

As shown in [Table 5], the hydrolysis concentration of 1.5% (w / v) solution was the highest at 5.38 in 5.0% (w / v) solution and 5.00 at 2.5% (w / v). Indicated. In terms of weight, the average level was 4.25, 4.13 and 4.13 at 2.5% (w / v), 5.0% (w / v) and 7.5% (w / v), respectively. There was no difference in weight and the highest strength of Jimmy strength was 5.025 (w / v) to 5.25. When added to soy sauce, hydrolysis concentrations of 5.0% (w / v) and 7.5% (w / v) were 5.25 and 5.00, which were higher than those of other sections. In the case of weight, the hydrolysis concentration was high in the range of 2.5% ~ 10.0% (w / v).

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

Sensory Characteristics of the Natural Seasoning of the Invention According to Hydrolysis Concentration of Soy Protein and Gluten Mixtures Hydrolysis
Raw material concentration
(% (w / v)) Seasoning 1.5% (w / v) aqueous solution of the present invention Soy sauce 10-fold dilution with seasoning of the present invention Flame Strength Weight Jimmy strength Flame Strength Weight Jimmy strength 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 the enzymatic hydrolysis concentration of soy protein and gluten mixture Take 20 mL of the seasoning of the present invention according to the hydrolysis concentration of soy protein and gluten mixture, and put it in the same volume of measuring cylinder and leave it for 120 minutes at room temperature. The percentage settling relative to the total height is then expressed as a percentage.

As a result, as shown in [Table 6], the suspension safety before hydrolysis was low as 32.25%, but the suspension safety was increased during the hydrolysis process. In particular, the suspension safety was the highest at 96.00% at 5.0% (w / v) of hydrolysis raw material. Therefore, the optimum concentration of enzymatic hydrolysis was 5.0% (w / v) for the suspension safety.

Suspension Safety of Seasonings of the Invention According to Hydrolysis Concentration of Soy Protein and Gluten Mixtures 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 Enzymatic Hydrolysis Temperature of Increasing Flavoring Seasonings

(1) Preparation of seasoning according to soy protein and gluten enzymatic hydrolysis temperature

Soy protein and gluten were mixed at 2: 1 (w / w) and water was added to the mixture to prepare 5.0% (w / v) aqueous solution. 0.3% (w / w) of the salty enzyme KMF 14 was mixed with respect to the total weight of the aqueous solution obtained in the above step, followed by enzymatic hydrolysis at 30 ° C, 40 ° C, 50 ° C, 60 ° C and 70 ° C for 2 hours, and 30 ° C at 80 ° C. Seasoning enzyme was inactivated and then lyophilized to prepare seasoning.

(2) Seasoning Sensory Evaluation of Soy Protein and Gluten Enzymatic Hydrolysis Temperature

1.5% (w / v) aqueous solution was prepared by adding water to each seasoning prepared in the above step, and diluted by 10 times by adding 0.018% (w / v) to the total weight of the soy sauce. In the sensory test, 20 students from the Department of Food Science and Technology of Keimyung University were selected as the sensory test agents, and they were repeatedly trained to recognize the sensory elements such as salt and Jimmy. The evaluation items were shown to be very strong: 7 points, moderate: 4 points, and very weak: 1 point using the 7-point scoring method for salinity, weight and Jimmy strength.

As a result, as shown in [Table 7], 1.5% (w / v) solution showed the highest as 5.88 at 50 ° C of hydrolysis temperature. The weight increased with increasing hydrolysis temperature, but there was no difference after increasing from 50 ℃ to 5.13. The strength of Jimmy was the highest at 5.38 at the hydrolysis temperature of 50 ℃, and there was no significant difference in the hydrolysis temperature. In addition, seasonings were added to the soy sauce to investigate the sensory characteristics according to enzymatic hydrolysis temperature. The salty strength was the highest at 6.00 at the hydrolysis temperature of 50 ℃ and 5.13 and 5.50 at the temperature of 50 ℃ for the weight and Jimmy strength, respectively. There was no significant difference in temperature afterwards.

Therefore, the soy protein and gluten enzymatic hydrolysis temperature was most preferred 50 ℃.

Sensory Characteristics of the Seasonings of the Invention According to Hydrolysis Temperature of Soy Protein and Gluten Mixtures Temperature (℃) Seasoning 1.5% (w / v) aqueous solution of the present invention Soy sauce 10-fold dilution with seasoning of the present invention Flame Strength Weight Jimmy strength Flame Strength Weight Jimmy strength 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 Preparation of Seasoning according to Soy Protein and Gluten Enzymatic Hydrolysis Time

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

Soy protein and gluten were mixed at 2: 1 (w / w) and water was added to the mixture to prepare 5.0% (w / v) aqueous solution. 0.3% (w / w) of the salty enzyme KMF 14 was mixed with respect to the total weight of the aqueous solution obtained in the above step, followed by enzymatic hydrolysis at 50 ° C. for 1 hour, 2 hours, 3 hours, 4 hours and 5 hours, and at 80 ° C. Seasoning was prepared by enzymatic inactivation for 30 minutes and then lyophilized.

(2) Seasoning Sensory Evaluation of Soy Protein and Gluten Enzymatic Hydrolysis Time

1.5% (w / v) aqueous solution was prepared by adding water to each seasoning prepared in the above step, and diluted by 10 times by adding 0.018% (w / v) to the total weight of the soy sauce. In the sensory test, 20 students from the Department of Food Science and Technology of Keimyung University were selected as the sensory test agents, and they were repeatedly trained to recognize the sensory elements such as salt and Jimmy. The evaluation items were shown to be very strong: 7 points, moderate: 4 points, and very weak: 1 point using the 7-point scoring method for salinity, weight and Jimmy strength.

 As a result, as shown in [Table 8], the salt taste strength of the 1.5 (w / v) aqueous solution was the highest in the hydrolysis time of 2 hours to 5.13, and there was no significant difference or decreased slightly in the subsequent time. The weight and Jimmy strength increased from 2 hours to 5.00 and 4.25, respectively, after which there was no significant change. As a result of investigating the sensory characteristics by adding seasoning to the soy sauce, there was no significant difference in salinity intensity from 5.13 to 5.25 in all sections except 1 hour hydrolysis. However, the weight and the strength of Jimmy were 3.88 and 4.13 at 1 hour of hydrolysis time respectively, but increased to 5.00 and 5.25 at 2 hours of hydrolysis temperature, respectively.

Therefore, soybean protein and gluten enzymatic hydrolysis time was most preferred 2 hours.

Sensory Characteristics of Seasonings with Hydrolysis Time of Soy Protein and Gluten Mixtures Hours (hr) Seasoning 1.5% (w / v) aqueous solution of the present invention Soy sauce 10-fold dilution with seasoning of the present invention Flame Strength Weight Jimmy strength Flame Strength Weight Jimmy strength 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 1 > The present invention Flavor  Increasing natural seasoning powder manufacturing

Soybean protein and gluten were mixed at 2: 1 (w / w) and water was added to the mixture to prepare a natural seasoning powder of increasing the flavor of the present invention to prepare an aqueous solution of 5.0% (w / v). 0.3% (w / w) of the salty enzyme KMF 14 was mixed with respect to the total weight of the aqueous solution obtained in the above step, followed by enzymatic hydrolysis for 2 hours in a 50 ° C. constant temperature water bath (HB205SWM, Korea), followed by enzymatic inactivation for 30 minutes at 80 ° C. Next, freeze-dried at -80 ℃ to prepare a natural seasoning powder consisting of vegetable peptide (Fig. 2).

Quality characteristics of the plant peptide hydrolyzate according to various proteolytic enzyme treatment of the salt-flavored increased natural seasoning powder prepared according to the present invention are shown in Table 9 below.

Quality Characteristics of Plant Peptide Hydrolysates by Various Proteinases Enzyme Total solids content before hydrolysis (%) Total solid content after hydrolysis (%) Control

2.9 ± 0.04  2.9 ± 0.04 Alcalase  3.1 ± 0.04 Neutrase  3.0 ± 0.04 Protex40L  9.6 ± 0.04 PTPF-1430  9.0 ± 0.04 KMF-14  9.7 ± 0.01

^{Values are mean ± S.D (n = 3)}

As a result of the above experiment, after hydrolysis of the natural seasoning powder composed of the vegetable water-soluble peptide used as the test material in the present invention, KMF-14 enzyme was most preferable in terms of the total solid content.

On the other hand, in order to set the proper use concentration of KMF-14 enzyme for the production of natural seasoning powder consisting of vegetable water-soluble peptide used as the test material in the present invention, the hydrolysis was performed by varying the enzyme treatment concentration in a constant temperature water bath at 50 ° C. for 2 hours. The results of examining the quality characteristics are shown in Table 10 below.

Quality Characteristics of Plant Peptide Hydrolysates According to KMF-14 Enzyme Concentration Enzyme concentration (%, w / w) Total solid content (%) 0  2.9 ± 0.04 0.1  4.8 ± 0.10 0.2  6.9 ± 0.07 0.3  9.6 ± 0.01 0.4  9.6 ± 0.01 0.5  9.6 ± 0.01

^{1) Values  are mean ± S.D (n = 3)}

As a result, the vegetable peptide of the present invention showed the highest content of total solid content of 9.6 ± 0.01% in 0.3% ~ 0.5% KMF-14 treated water-soluble natural cooking powder composed of hydrolyzate, 0.3%, 0.4% and 0.5 Since there is no difference in%, the enzyme treatment concentration was set to 0.3%.

< Comparative example > Flavor  Increasing Natural Seasoning And Commercial Low salt material  Sensory Evaluation of Seasoning Powders

Sensory test after diluting 10 times by adding 1.5% (w / v) aqueous solution to water, and adding 0.018% (w / v) to the total weight of soy sauce. Was utilized. In the sensory test, 20 students from the Department of Food Science and Technology of Keimyung University were selected as the sensory test agents, and they were repeatedly trained to recognize the sensory elements such as salt and Jimmy. The evaluation items were shown to be very strong: 7 points, moderate: 4 points, and very weak: 1 point using the 7-point scoring method for salinity, weight and Jimmy strength.

As a result, as shown in [Table 11], the salt seasoning strength of the present invention is highest in the natural seasoning powder, and the MSG was found to be high in the weight and the Jimmy strength.

Sensory Properties of Increasing Flavoring Natural Seasonings and Other Seasonings Products of the Invention Sample ¹⁾ Seasoning 1.5% (w / v) aqueous solution of the present invention Soy sauce 10-fold dilution with seasoning of the present invention Flame Strength Weight Jimmy strength Flame Strength Weight Jimmy strength 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.

< Example 2> vegetable  Natural seasonings containing the present invention Flavor  Seasoned food composition

Beef hydrolyzate (1), pork hydrolyzate (2) and chicken hydrolyzate (3) of an animal raw material added to salt in a water-soluble natural seasoning powder composed of the hydrolyzate of vegetable peptide prepared according to Example 1 On the other hand, unsalted beef hydrolyzate (4), unsalted pork hydrolyzate (5) and unsalted chicken hydrolyzate (6) were respectively supplied from Taekyung Agricultural Co., Ltd. to find an appropriate blending ratio.

First, the zoo food meat hydrolyzate (1), (2), and (3) to which the salt supplied from the company was added, the sensory test was impossible due to the addition of the salt.

Therefore, in the following experiment, using (4), (5) and (6), which were supplied in a salt-free state, as a test material, 0.001% of the hydrolyzate prepared in Example 1 was added thereto. A sensory test was carried out by adding 1% of each of the unsalted beef hydrolyzate (4), pork hydrolyzate (5) and chicken hydrolyzate (6) to% salt solution, and the palatability of the chicken hydrolyzate (6) was the highest. Rated well. At this time, the enzymatic hydrolyzate of the animal raw meat was 40% of the total solids content.

Experimental Example 1 Selecting the Optimal Mixture Ratio of Vegetable Peptide Hydrolyzate (Natural Seasoning Powder) and Livestock Hydrolyzate

Sensory test was performed with a soy base using the plant peptide hydrolyzate prepared according to Example 1 as an active ingredient. Soy sauce 10-fold dilution was used and the experimental section was as shown in Table 12.

Vegetable Peptide Natural Seasoning Addition division Natural Seasoning Addition (%) (A) Control (B) 0.002 (C) 0.004 (D) 0.006 (E) 0.008

As a result of the experiment, when the vegetable natural seasoning of the present invention was added 0.006% in 10-fold dilution of soy sauce, it was confirmed that the effect on the improvement of salt taste was no significant difference in the added amount.

In addition, in order to confirm the salty boosting effect and to confirm the minimum and maximum effect concentrations of the natural vegetable seasoning of the present invention, the natural seasoning of the present invention was added to each 1% saline solution (Hanjugeum) as shown in Table 13, and the sensory test was performed. Was carried out.

Vegetable Peptide Natural Seasoning Concentration division Natural Seasoning Addition (%) (A) 0.000 (B) 0.002 (C) 0.004 (D) 0.006 (E) 0.008 (F) 0.010

As a result of the experiment, it was confirmed that the effect of improving salt taste was observed at 0.006% or more of natural seasonings.

Experimental Example 2 Sensory Evaluation of 1% Salt Solution by Plant Peptide Hydrolyzate (Natural Seasoning Powder)

The 1% salt solution containing 0.006% of the plant peptide hydrolyzate prepared according to Example 1 was added to each of the 1% salt-free livestock hydrolyzate to perform a sensory test.

As a result, the sensory effect of chicken lysate was the best (the total solid content of chicken lysate used was 40%), and the salinity measurement results according to the selected amount of lysate of chicken lysate are shown in Table 14.

Salinity of Vegetable Peptide Hydrolysates and Salt-Free Chicken Enzymes Vegetable Peptide Hydrolysate Concentration (%) Unsalted Chicken Enzyme Content (%) 0.1 0.5 1.0 2.0 One 0.7 0.7 0.7 0.7 1.5 1.1 1.1 1.1 1.1 2 1.4 1.4 1.4 1.4

As a result, the salinity was different according to the hydrolyzate content of the vegetable peptide, and the salinity change according to the difference in concentration was not found because the chicken enzyme was prepared without salt.

In addition, the sensory evaluation results of the compounding ratio according to the amount of the enzyme digestion of chicken is shown in Table 15, and the overall symbol degree was the highest at 4.33 when 1.5% of the vegetable peptide hydrolyzate was added at the concentration of 1.0% of unsalted chicken enzyme.

Vegetable Peptide Hydrolyzate Concentration (%) Unsalted Chicken Enzyme Content (%) 0.1 0.5 One 2 One 1.00 1.00 1.33 1.33 1.5 1.57 1.57 4.33 4.00 2 2.33 2.67 3.00 2.67

As a result of the experiment, the highest degree of preference was shown in 1.5% of the vegetable peptide hydrolyzate and 1% of the enzyme enzyme hydrolyzate, and thus, the salty seasoning food composition of the present invention was set to mix 60 parts by weight and 40 parts by weight with respect to 100 parts by weight. .

< Example 3> Salty  Enriched taste in enhanced seasoning food composition Tasty  Seasoned food manufacturing

In order to reinforce the savory taste in the salty-enhanced seasoning food composition prepared according to <Example 2>, various sensory ingredients were examined, but the sensory effect of the microbial yeast extract was the highest in the preparation of the flavorful inventive complex seasoning food (FIG. 3). )

Hereinafter, the following experimental examples were performed by receiving a yeast extract (provided by Taekyung Agriculture, Korea).

Experimental Example 1 Selection of Additives for Flavorful Seasoned Foods

The total solid content (%) of yeast extract (provided by Taeshun Agricultural Co., Ltd.) was 80% (1) or 88% (2). In this experiment, "(1) of 2.041% of glutamic acid content was selected and used as a test material. Table 16

Formulation ratio of vegetable and animal hydrolyzate and yeast extract for seasoning food of the present invention unit(%) Yeast Extract Concentration (%) 0.1 0.2 0.5 1.0 Vegetable Peptide Hydrolysates 1.5 1.5 1.5 1.5 (Taekyung Agriculture) Salt-Free Chicken Enzyme Degradation Products 1.0 1.0 1.0 1.0 Taekyung Agriculture Yeast Extract 0.1 0.2 0.5 1.0 Purified water 97.4 97.3 97.0 96.5 Sum 100 100 100 100

As a result of the experiment, the salinity according to each compounding ratio was proportional to the content of the yeast extract as shown in Table 17 below, and the optimum yeast extract concentration was found to be 0.5% (salin 2.0 ~ 2.1%).

Salinity according to the blending ratio of seasoning food composition division Salinity (%) (A) 0.1% yeast (B) 0.2% yeast (C) yeast 0.5% (D) yeast 1.0% Yeast Extract (1) 1.7 1.8 2.1 2.4 Yeast Extract (2) 1.7 1.8 2.0 2.4

 According to the experimental results, the optimal blending ratio of the flavorful food composition of the present invention was 1.5% (w / w) of vegetable peptide hydrolyzate, 1.0% (w / w) of chicken hydrolyzate, and 0.5% (w / w) of yeast extract. appear.

Experimental Example 2 Selection and Addition of Yeast Extract for Seasoned Foods

The yeast extract used as an additive in order to obtain the deliciously flavored complex seasoning food composition of the present invention is best blended with the vegetable peptide hydrolyzate prepared according to the present <Example 1> and the salt-free chicken enzyme degradant selected according to <Example 2>. The yeast extract was good and the sensory effect was selected and the amount of addition was set.

As a result of numerous experiments, the yeast extract and the amount of addition were confirmed as shown in Table 18 below.

Experimental Results for Boosting Plant Peptide Hydrolysates Raw material Compounding ratio (w / w) Vegetable Peptide Hydrolysates 98% IC-Food ^® Yeast Extract 2%

The present invention has the effect of providing a natural seasoning powder with optimized manufacturing conditions by setting the mixing ratio of soy protein and gluten and setting the hydrolysis conditions, and further improve the value of seasonings in terms of nutritional, functional and quality It is excellent in the food processing industry because it provides new complex seasoned food with excellent blending functionality and palatability by optimal maintenance of hydrolyzate and yeast extract of animal raw meat prepared in the salt-free state. It is a useful invention.

Claims (7)

Soy protein and gluten 2: 1 (w / w) mixture of water was added to prepare a solid concentration of 2.5 ~ 10% (w / v) aqueous solution and then hydrolase salty KMF14 (Japan, amino company Product) 2.5 ~ 10% (w / v) and decompose at 50 ~ 70 ° C for 2 ~ 5 hours, inactivate enzyme and freeze-dry to increase the saltiness and protein molecular weight (MW) band below 25 kDa Characterized by Water Soluble Consisting of Plant Peptides Natural Seasoning Powder. Soy sauce containing the natural seasoning powder of claim 1 as an active ingredient. Complex seasoning food containing the protein hydrolyzate of animal raw meat in the natural seasoning powder of Claim 1. The complex seasoning food according to claim 3, wherein the protein hydrolyzate of the animal raw meat is derived from chicken meat. The complex seasoning food according to claim 3 or 4, wherein the yeast extract is further added to the protein hydrolyzate of the animal raw meat. The seasoning food according to claim 3 or 4, wherein the added amount of the protein hydrolyzate of the animal raw meat is 1%. The seasoning food according to claim 5, wherein the yeast extract is added in an amount of 0.5% to 2.0% (w / w).

Images