WO2017154992A1 - 植物蛋白質含有食品の製造方法 - Google Patents
植物蛋白質含有食品の製造方法 Download PDFInfo
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- WO2017154992A1 WO2017154992A1 PCT/JP2017/009297 JP2017009297W WO2017154992A1 WO 2017154992 A1 WO2017154992 A1 WO 2017154992A1 JP 2017009297 W JP2017009297 W JP 2017009297W WO 2017154992 A1 WO2017154992 A1 WO 2017154992A1
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- food
- protein
- phospholipase
- transglutaminase
- glucose oxidase
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/0004—Oxidoreductases (1.)
- C12N9/0006—Oxidoreductases (1.) acting on CH-OH groups as donors (1.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
- C12N9/1025—Acyltransferases (2.3)
- C12N9/104—Aminoacyltransferases (2.3.2)
- C12N9/1044—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03004—Glucose oxidase (1.1.3.4)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y203/00—Acyltransferases (2.3)
- C12Y203/02—Aminoacyltransferases (2.3.2)
- C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/04—Phosphoric diester hydrolases (3.1.4)
- C12Y301/04004—Phospholipase D (3.1.4.4)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
Definitions
- phospholipase can be used for prevention of expression of bread bubbles (Patent Document 6) and production of bread having a plump volume (Patent Document 7).
- transglutaminase and glucose oxidase or the combined use of these enzymes and phospholipase can improve the texture, flavor and taste of foods containing plant proteins such as soy protein. It was not known.
- a vegetable protein-containing food is produced by mixing and cooking a binding material containing a food raw material containing the above-mentioned plant protein and another food raw material in a rag, transglutaminase and glucose The method as described above, wherein the added amount of oxidase is an amount per 1 g of the binding material.
- a vegetable protein-containing food is produced by mixing and cooking a binding material containing a food material containing the above-mentioned plant protein and another food material in a rag, transglutaminase, glucose
- the said method that the addition amount of an oxidase and a phospholipase is the quantity per 1g of binding materials.
- the said method whose plant protein is soybean protein.
- the said method whose plant protein containing foodstuff is a meat substitute foodstuff.
- the said method whose plant protein containing foodstuff is a hamburger-like foodstuff.
- the enzyme preparation, wherein the vegetable protein-containing food is a meat substitute food.
- the enzyme preparation further comprising phospholipase.
- meat substitute materials include organized soy protein, so-called soy meat (soy meat).
- soy meat include those obtained by processing soy protein having a protein content increased to 50% by weight or more by processing soy.
- the final product is not particularly limited, and examples thereof include meat substitute foods.
- the “meat substitute food” usually refers to a food containing meat in at least a part of the raw material and using a meat substitute material instead of meat.
- Phospholipases are enzymes that hydrolyze phospholipids into fatty acids and other lipophilic substances, and are broadly classified into A, B, C, and D depending on the type of reaction catalyzed.
- any phospholipase can be used, but phospholipase C that cleaves phospholipids immediately before the phosphate ester group and phospholipase D that cleaves the phosphate ester bond to produce phosphatidic acid and alcohol. Is preferred, and phospholipase D is more preferred.
- the amount of the enzyme added is 1.0 ⁇ 10 ⁇ 4 U or more, preferably 1.0 ⁇ 10 ⁇ 3 U or more, more preferably 1.0 ⁇ 10 ⁇ 2 U or more, per 1 g of food raw material for transglutaminase. It is preferable that With respect to glucose oxidase, it is preferably 1.0 ⁇ 10 ⁇ 4 U or more, preferably 1.0 ⁇ 10 ⁇ 3 U or more, more preferably 1.0 ⁇ 10 ⁇ 2 U or more, per 1 g of the food material.
- the phospholipase is preferably 1.0 ⁇ 10 ⁇ 3 U or more, preferably 1.0 ⁇ 10 ⁇ 2 U or more, more preferably 1.0 ⁇ 10 ⁇ 1 U or more, per 1 g of the food material.
- the upper limit of the amount of enzyme to be added is not particularly limited, but usually, transglutaminase is 100 U or less, glucose oxidase is 100 U or less, and phospholipase is 100 U or less per 1 g of the food material.
- the enzyme is preferably added to the binding material.
- “per gram of food material” may be per gram of the final food, but preferably means per gram of the binding material.
- the binding material may be made of a food material containing a plant protein, and may further contain other ingredients such as a seasoning ingredient and water.
- the fraction containing the food material eg, the food material, the binding material containing it, or the food material or a mixture of the binding material and another food material
- the fraction containing the food material eg, the food material, the binding material containing it, or the food material or a mixture of the binding material and another food material
- Soy soboro, binding material, and vegetables such as stir-fried onion are mixed and formed into a putty.
- the standing time and temperature are as described above. If this putty is cooked, heated soybean hamburger is produced. Heat cooking may be baking by a frying pan or oven, or may be stewed.
- the enzyme preparation of the present invention is an enzyme preparation for producing a protein-containing food containing transglutaminase and glucose oxidase. It is preferable that the enzyme preparation further contains a phospholipase.
- the enzyme preparation may be a mixture containing these enzymes or a kit containing two or three kinds of enzymes as separate bodies.
- the enzyme preparation of this invention can be used conveniently for manufacture of the vegetable protein containing foodstuff of this invention.
- test sample was added to the total amount of the remaining seasoning classification mixture and mixed, and the mixture and powdered soy protein were added and mixed to form a binder classification.
- an enzyme solution or water was added in an amount of 0.1% by weight based on the total amount of raw materials described in Table 1.
- the enzymes used are as follows. The enzyme activity was measured by the method described above. The amount of enzyme relative to the product weight is shown in Table 2.
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
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- Genetics & Genomics (AREA)
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- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Enzymes And Modification Thereof (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
しかし、上記の技術には、未だ食感や操作の簡便さにおいて改善の余地がある。
(1)植物蛋白質を含有する食品原料にトランスグルタミナーゼ、及びグルコースオキシダーゼを添加することを含む、植物蛋白質含有食品の製造方法。
(2)さらに、前記食品原料にホスホリパーゼを添加することを含む、前記方法。
(3)ホスホリパーゼがホスポリパーゼDである、前記方法。
(4)トランスグルタミナーゼの添加量が、前記食品原料1g当たり1.0×10-4U以上であり、グルコースオキシダーゼの添加量が、前記食品原料1g当たり1.0×10-4U以上である、前記方法。
(5)ホスホリパーゼの添加量が、前記食品原料1g当たり1.0×10-3U以上である、前記方法。
(6)植物蛋白質含有食品が、前記植物蛋白質を含有する食品原料を含む結着材料と、そぼろ状の他の食品原料とを混合し、調理して製造されるものであり、トランスグルタミナーゼ及びグルコースオキシダーゼの添加量が、結着材料1g当たりの量である、前記方法。
(7)植物蛋白質含有食品が、前記植物蛋白質を含有する食品原料を含む結着材料と、そぼろ状の他の食品原料とを混合し、調理して製造されるものであり、トランスグルタミナーゼ、グルコースオキシダーゼ、及びホスホリパーゼの添加量が、結着材料1g当たりの量である、前記方法。
(8)植物蛋白質が大豆蛋白質である、前記方法。
(9)植物蛋白質含有食品が肉代替食品である、前記方法。
(10)植物蛋白質含有食品がハンバーグ様食品である、前記方法。
(11)トランスグルタミナーゼ及びグルコースオキシダーゼを含む、植物蛋白質含有食品製造用の酵素製剤。
(12)植物蛋白質含有食品が肉代替食品である、前記酵素製剤。
(13)さらに、ホスホリパーゼを含む、前記酵素製剤。
トランスグルタミナーゼの酵素活性の測定法としては、以下の方法が例示できる。ベンジルオキシカルボニル-L-グルタミニルグリシンとヒドロキシルアミンを基質としてトランスグルタミナーゼを作用させ、ヒドロキサム酸を生成させる。ヒドロキサム酸にトリクロロ酢酸存在下で鉄錯体を形成させた後、525nmでの吸光度を測定し、ヒドロキサム酸の量を検量線より求め、酵素活性を算出する。37℃、pH6.0で1分間に1μmolのヒドロキサム酸を生成する酵素量を1U(ユニット)と定義する。
粒状大豆蛋白質及び粉末状大豆蛋白質は、大豆を加工して蛋白質含量を50重量%以上に高め、粒状又は粉末状にしたものであり、各々、不二精油社製 粒状大豆たん白、及び、不二精油社製 粉末状分離大豆たん白を使用した。
グルコースオキシダーゼ(GO):「スミチ-ムPGO」新日本化学工業社
ホスホリパーゼD(PLD):「PLD」長瀬産業社
Claims (13)
- 植物蛋白質を含有する食品原料にトランスグルタミナーゼ及びグルコースオキシダーゼを添加することを含む、植物蛋白質含有食品の製造方法。
- さらに、前記食品原料にホスホリパーゼを添加することを含む、請求項1に記載の方法。
- ホスホリパーゼがホスポリパーゼDである、請求項2に記載の方法。
- トランスグルタミナーゼの添加量が、前記食品原料1g当たり1.0×10-4U以上であり、グルコースオキシダーゼの添加量が、前記食品原料1g当たり1.0×10-4U以上である、請求項1~3のいずれか一項に記載の方法。
- ホスホリパーゼの添加量が、前記食品原料1g当たり1.0×10-3U以上である、請求項2~4のいずれか一項に記載の方法。
- 植物蛋白質含有食品が、前記植物蛋白質を含有する食品原料を含む結着材料と、そぼろ状の他の食品原料とを混合し、調理して製造されるものであり、トランスグルタミナーゼ及びグルコースオキシダーゼの添加量が、結着材料1g当たりの量である、請求項4に記載の方法。
- 植物蛋白質含有食品が、前記植物蛋白質を含有する食品原料を含む結着材料と、そぼろ状の他の食品原料とを混合し、調理して製造されるものであり、トランスグルタミナーゼ、グルコースオキシダーゼ、及びホスホリパーゼの添加量が、結着剤料1g当たりの量である、請求項5に記載の方法。
- 植物蛋白質が大豆蛋白質である、請求項1~7のいずれか一項に記載の方法。
- 植物蛋白質含有食品が肉代替食品である、請求項1~8のいずれか一項に記載の方法。
- 植物蛋白質含有食品がハンバーグ様食品である、請求項1~9のいずれか一項に記載の方法。
- トランスグルタミナーゼ及びグルコースオキシダーゼを含む、植物蛋白質含有食品製造用の酵素製剤。
- 植物蛋白質含有食品が肉代替食品である、請求項11に記載の酵素製剤。
- さらに、ホスホリパーゼを含む、請求項11又は12に記載の酵素製剤。
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JP2018504563A JP6984588B2 (ja) | 2016-03-10 | 2017-03-08 | 植物蛋白質含有食品の製造方法 |
EP17763332.8A EP3427595A4 (en) | 2016-03-10 | 2017-03-08 | FOOD MANUFACTURING METHOD COMPRISING PLANT PROTEIN |
US16/125,297 US20190037883A1 (en) | 2016-03-10 | 2018-09-07 | Method for producing vegetable protein-containing food |
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JP7209481B2 (ja) | 2018-06-25 | 2023-01-20 | 味の素株式会社 | 酵素を用いた畜肉練製品の製造方法 |
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WO2022097745A1 (ja) * | 2020-11-09 | 2022-05-12 | 天野エンザイム株式会社 | 肉様加工食品の製造方法 |
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JPWO2017154992A1 (ja) | 2019-01-10 |
EP3427595A4 (en) | 2019-08-28 |
EP3427595A1 (en) | 2019-01-16 |
US20190037883A1 (en) | 2019-02-07 |
JP6984588B2 (ja) | 2021-12-22 |
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