Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • 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
• • 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
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/225—Texturised simulated foods with high protein content
  • A23J3/227—Meat-like textured foods
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/06—Enzymes
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y204/00—Glycosyltransferases (2.4)
  • C12Y204/01—Hexosyltransferases (2.4.1)
  • C12Y204/01019—Cyclomaltodextrin glucanotransferase (2.4.1.19)

Definitions

• the present invention relates to a plant-based flavor improver, a plant-based water retention improver, food, and a method for producing a food.
• Non-Patent Document 1 discloses an existing method for reducing soybean odor, which includes genetic methods, chemical methods, and physical methods.
• Patent Document 1 discloses a method for improving the quality of processed soybeans by adding cyclodextrin in the manufacturing process of processed soybean products and mixing in the presence of water.
• Patent Document 2 discloses a method for improving the quality of processed soybeans.
• a meat-like protein food product obtained by processing added soybean protein is disclosed.
• Patent Literature 3 discloses a method for producing a dough comprising the step of introducing into the dough an amount of cyclodextrin glucanotransferase that increases the volume of the baked product.
• the object of the present invention is to provide a new method for improving the flavor of vegetable protein-containing foods, and to provide a plant-based flavor improving agent.
• the present inventors have developed a food in which odors (unpleasant odors) derived from plant raw materials are suppressed by reacting cyclodextrin synthase on plant raw materials.
• the present inventors have found that it can be obtained, and have completed the present invention.
• the present invention has the following configurations.
• a plant-based flavor improver containing a cyclodextrin synthase [2] The flavor improving agent according to [1], wherein the cyclodextrin synthase is cyclodextrin glucanotransferase. [3] The flavor improver according to [1] or [2], wherein the plant raw material is a structured vegetable protein-containing raw material. [4] The flavor improver according to any one of [1] to [3], wherein the plant material contains polysaccharides. [5] A plant material water retention improver containing a cyclodextrin synthase.
• this invention has the following structures.
• a method for improving flavor comprising allowing a cyclodextrin synthase to act on a plant raw material.
• C Use of an enzymatic agent containing a cyclodextrin synthase for improving the flavor of plant raw materials.
• the present invention it is possible to obtain a food in which the odor (unpleasant odor) derived from the plant raw material is suppressed by allowing the cyclodextrin synthase to act on the plant raw material.
• the present invention it is possible to provide a plant-based flavor improver that has never existed before.
• the present invention relates to plant-based flavor improvers containing cyclodextrin-generating enzymes.
• the flavor improving agent may be an agent containing a cyclodextrin synthase, but may be an agent comprising a cyclodextrin synthase.
• the flavor improver may be in any form of powder, solid, gel, or liquid.
• the odor (unpleasant odor) derived from a plant material is an odor peculiar to the plant material.
• soybean odor which are odors that do not originate from animal proteins.
• the flavor improver to act on the plant raw material, it is possible to reduce the off-taste derived from the plant raw material.
• the off-taste derived from a plant material is an off-taste peculiar to the plant material.
• the plant material is soybeans, it means a taste reminiscent of beans or grass. .
• the flavor-improving agent of the present invention it is possible to reduce odors (unpleasant odors) and off-flavours derived from the plant raw materials, and it is possible to obtain foods that are more similar in flavor to animal protein. becomes.
• the present invention also relates to a water retention improver for plant materials, containing a cyclodextrin synthase.
• the water retention improver may be an agent containing a cyclodextrin synthase, but may be an agent comprising a cyclodextrin synthase.
• the water retention improver may be in any form of powder, solid, gel, or liquid.
• a water retention improver is allowed to act on a plant raw material to obtain a food that retains moisture (a food that suppresses syneresis). Foods obtained by applying water retention improvers to plant raw materials have less cooking loss in the manufacturing process, and easily reproduce the juiciness and texture of animal proteins.
• the food obtained by the present invention is a food (meat-like processed food) that has a good flavor with improved odor and taste, and also has a texture such as juiciness that animal protein has.
• a cyclodextrin synthase is an enzyme that has the activity of producing cyclodextrin with a degree of polymerization of 6-8 using a polymer composed of ⁇ -1,4-linked glucose as a substrate.
• the cyclodextrin synthase is not particularly limited as long as it has the above activity, and its type, origin, and the like are not particularly limited.
• the cyclodextrin synthase may further have other activities as long as it has the above activities.
• cyclodextrin-generating enzymes preferably include cyclodextrin glucanotransferase. More specific examples of cyclodextrin synthase include Bacillus genus, for example, Bacillus stearothermophilus, Bacillus megaterium, Bacillus circulans, Bacillus Bacillus macerans, Bacillus ohbensis, Bacillus clarkii; Paenibacillus genus, such as Paenibacillus macerans; Geo bacillus), such as Geobacillus stearothermophila Geobacillus stearothermophilus; genus klebsiella, such as Klebsiella pneumoniae; genus Thremoanaerobacter; String-forming enzymes can be mentioned.
• Bacillus genus for example, Bacillus stearothermophilus, Bacillus megaterium, Bacillus circulans, Bacillus Bacillus macerans, Bacillus o
• the cyclodextrin synthase is preferably a Geobacillus-derived or a Paenibacillus-derived cyclodextrin glucanotransferase, such as Geobacillus stearothermophilus. ), and more preferably a cyclodextrin glucanotransferase derived from Paenibacillus macerans.
• the cyclodextrin synthase can be prepared from the culture solution of the microorganism from which the above cyclodextrin synthase is derived.
• a specific preparation method includes a method of recovering the cyclodextrin synthase from the culture broth or cells of the above microorganisms.
• the enzyme is separated and/or purified after previously collecting the cells from the culture solution by filtration, centrifugation, or the like, if necessary.
• the cells were previously collected from the culture solution as necessary, and then the cells were crushed by pressure treatment, ultrasonic treatment, etc. to expose the enzyme.
• the enzyme can then be isolated and/or purified.
• known protein separation and/or purification methods can be used without particular limitation.
• Various chromatographic methods using The separated and/or purified enzyme can be pulverized by a drying method such as freeze-drying or vacuum drying, and pulverized using a suitable excipient and/or drying aid in the drying method. can also Also, the separated and/or purified enzyme can be liquefied by adding appropriate additives and performing filtration sterilization.
• cyclodextrin synthesizing enzyme Commercially available products can also be used as the cyclodextrin synthesizing enzyme, and preferred examples of commercially available products include Contizyme (Paenibacillus macerans-derived cyclodextrin glucanotransferase) and Geobacillus stearothermophilus-derived cyclodextrin glucanotransferase manufactured by Amano Enzyme Co., Ltd. be done.
• the amount of cyclodextrin synthase to be applied is not particularly limited. addition is preferred. From the viewpoint of further enhancing the flavor-improving effect, the enzyme activity is more preferably 5 U or more, still more preferably 10 U or more, even more preferably 50 U or more, per 1 g of the polysaccharide in the plant raw material. , 90 U or more.
• the upper limit of the enzymatic activity is not particularly limited, but it is preferably 10000 U or less, more preferably 1000 U or less, and 500 U or less per 1 g of polysaccharide in the plant raw material.
• the amount of flavor improver to be added is preferably adjusted appropriately according to the type of cyclodextrin synthase.
• the activity of cyclodextrin synthase is measured by the following method. First, 20 mL of water is added to 1.0 g of potato starch, and 5 mL of sodium hydroxide test solution (1 mol/L) is gradually added with stirring to form a paste. After heating for 3 minutes in a boiling water bath with stirring, 25 mL of water was added, and after cooling with running water, the pH was adjusted to 5.5 with acetic acid test solution (1 mol/L), and water was added to make 100 mL of the substrate solution. and 10 mL of the substrate solution is weighed and heated at 40° C. for 10 minutes, and 1 mL of the cyclodextrin synthase solution is added and mixed. After incubation at 40° C.
• iodine/potassium iodide test solution is prepared by dissolving 10.0 g of potassium iodide and 1.0 g of iodine in water to make 100 mL, and then diluting it 200 times with water. Using water instead of the reaction solution as a comparative solution, the absorbance at 660 nm of the test solution and the comparative solution is measured.
• the amount of enzyme that reduces the blue iodine coloration of starch by 1% per minute is defined as 1 unit (U).
• Plant raw materials are not particularly limited in origin, properties, etc., but for example, beans such as soybeans, peas, lentils, chickpeas, black beans, fava beans, mung beans, lupine beans, kidney beans; wheat, barley, Cereals such as oats, rice, rye, buckwheat, millet, millet, teff; almonds, coconuts, peanuts, cashews, hazelnuts, pecans, macadamia nuts, pistachios, walnuts, brazil nuts, pili nuts, chestnuts, sesame seeds, pine nuts such as hemp seeds; seeds such as hemp seeds (industrial hemp), chia seeds, chia, amaranth, canary seeds, and linseeds; As a plant raw material, these may be used independently and may be used in combination of 2 or more types. Among them, the plant material is preferably beans or grains, more preferably beans, and even more
• the plant raw material is preferably a raw material containing proteins, proteins that have been partially degraded chemically by acids or alkalis, proteins that have been partially enzymatically degraded by proteases, proteins that have been chemically modified by various reagents, synthetic peptides, or the like.
• the plant raw material is preferably a raw material further containing polysaccharides (eg, starch, dextrin, etc.), more preferably a raw material containing starch.
• the polysaccharide may be a polysaccharide originally contained in the plant material. Moreover, it is good also as a plant material combining the polysaccharide of a different origin.
• the protein content in the plant raw material when the cyclodextrin synthase is allowed to act is not particularly limited, but the protein content in the plant raw material is preferably 0.1% by mass or more. It is more preferably 5% by mass or more, further preferably 1% by mass or more, still more preferably 5% by mass or more, even more preferably 10% by mass or more, and 15% by mass or more. is particularly preferred.
• the protein content in the plant raw material is preferably 90% by mass or less, more preferably 70% by mass or less, even more preferably 50% by mass or less, and 30% by mass or less. is more preferable, and 25% by mass or less is particularly preferable.
• the polysaccharide content in the plant raw material when the cyclodextrin synthase is allowed to act is not particularly limited, but the polysaccharide content in the plant raw material is preferably 0.1% by mass or more. , more preferably 0.5% by mass or more, more preferably 1% by mass or more, and particularly preferably 3% by mass or more.
• the content of polysaccharides in the plant raw material is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and 15% by mass or less. It is more preferably 10% by mass or less, and particularly preferably 7% by mass or less.
• the properties of the plant raw material to be treated with the flavor improver are not particularly limited, but examples include texture, liquid, slurry, and paste. Among them, it is preferable that the plant raw material is textured. More preferably, the plant material is a structured vegetable protein-containing material, particularly preferably a structured soy protein-containing material. As used herein, the structured vegetable protein-containing material is a food material generally known as a meat substitute (meat imitation). A typical example is a material obtained by extruding a raw material mixture containing a vegetable protein such as soybean and water by an extruder or the like, drying, freezing or moistening it to form a meat-like texture (texture formation).
• the present invention also relates to a food obtained by allowing the above-mentioned flavor improving agent or water retention improving agent to act on plant raw materials.
• the food of the present invention is preferably a vegetable protein-containing food, more preferably a structured vegetable protein-containing food, and particularly preferably a structured soy protein-containing food.
• the food of the present invention is preferably a plant-based alternative food, and is preferably a food at least flavor-improved by the production method described below.
• plant-based food substitutes include meat substitutes, milk substitutes, yogurt substitutes, and cheese substitutes.
• the vegetable substitute food is preferably a meat substitute (meat-like processed food), and particularly preferably soybean meat.
• the food of the present invention is a food in which odors (unpleasant odors) derived from plant raw materials are suppressed.
• odors unpleasant odors
• the plant material is soybeans
• hexanal, heptanal, nonanal, benzaldehyde, octanal, 1-hexanol, 1-octene-3- which cause a bean- or grass-like odor in food (so-called soybean odor)
• soybean odor Several types of compounds such as ol, 2-pentylfuran, and furfural were detected in low amounts.
• the off-taste peculiar to plant raw materials in foods is also reduced.
• the odor (unpleasant odor) and off-taste derived from plant raw materials are reduced, so that the food can exhibit a more animal protein flavor.
• the content of the cyclodextrin synthase in the food of the present invention is preferably 0.1 U or more, more preferably 0.5 U or more, even more preferably 1 U or more, and 2 U per 1 g of the food. It is particularly preferable that it is above.
• the content of the cyclodextrin synthase and its derivative is preferably 100 U or less, more preferably 50 U or less, and even more preferably 10 U or less per 1 g of food.
• the present invention relates to a method for producing food, which includes a step of allowing a cyclodextrin synthase to act on a plant material.
• a step of allowing a cyclodextrin synthase to act on a plant material By allowing the cyclodextrin synthase to act on the plant raw material, it is possible to produce a food in which the odor (unpleasant odor) derived from the plant raw material is suppressed and the unpleasant taste derived from the plant raw material is reduced.
• the flavor improving agent By acting the flavor improving agent on the plant raw material, the odor (unpleasant odor) and off-taste derived from the plant raw material are reduced, and as a result, it is possible to obtain a food product with a flavor similar to that of animal protein.
• cyclodextrin-synthesizing enzymes and plant materials used in the production of foods are similarly exemplified by the above-mentioned cyclodextrin-synthesizing enzymes and plant materials.
• a step of obtaining a plant raw material containing polysaccharides may be provided before the step of acting the cyclodextrin synthase.
• the reaction time, temperature, pH of the reaction solution, etc. are not particularly limited.
• the reaction temperature is, for example, 50-90°C, preferably 50-70°C.
• the pH of the reaction solution is, for example, 5-8, preferably 5-7.
• the reaction time is, for example, 1 minute to 24 hours, preferably 30 minutes to 10 hours, more preferably 1 to 4 hours.
• these reaction conditions are appropriately selected according to the type of the target food. Optimum reaction conditions may be determined through preliminary experiments.
• the amount of the cyclodextrin synthase added in the step of allowing the cyclodextrin synthase to act on the plant raw material is preferably 1 U or more, more preferably 3 U or more, and 6 U or more per 1 g of the plant raw material (dried plant raw material). is more preferably 10 U or more, and particularly preferably 15 U or more.
• the amount of the cyclodextrin synthesizing enzyme to be added is preferably 1000 U or less, more preferably 500 U or less, and even more preferably 100 U or less per 1 g of the plant raw material (dry plant raw material).
• the method for producing the food of the present invention may include a step of inactivating the cyclodextrin synthase after the step of allowing the cyclodextrin synthase to act on the plant raw material.
• the step of inactivating the cyclodextrin synthase for example, the plant raw material treated with the cyclodextrin synthase can be heated to 80° C. or higher, or the enzyme liquid can be separated from the plant raw material by centrifugation.
• the method for producing the food of the present invention comprises a step of inactivating the cyclodextrin synthase and a step of recovering the deactivated cyclodextrin synthase after the step of allowing the cyclodextrin synthase to act on the plant raw material. may contain.
• the liquid loss rate is 0.3% or more (preferably 1% or more) compared to the case where the enzyme treatment is not performed. , more preferably 2% or more) to recover the reduced vegetable protein-containing food.
• CGT1 Paenibacillus macerans-derived cyclodextrin glucanotransferase (Contizyme, Amano Enzyme Co., Ltd.)
• CGT2 Cyclodextrin glucanotransferase derived from Geobacillus stearothermophilus (manufactured by Amano Enzyme Co., Ltd.)
• ⁇ Enzyme activity measurement method 20 mL of water was added to 1.0 g of potato starch, and 5 mL of sodium hydroxide test solution (1 mol/L) was gradually added with stirring to form a paste. After heating for 3 minutes in a boiling water bath with stirring, 25 mL of water was added, and after cooling with running water, the pH was adjusted to 5.5 with acetic acid test solution (1 mol/L), and water was added to make 100 mL of the substrate solution. and 10 mL of substrate solution was weighed and heated at 40° C. for 10 minutes, and 1 mL of enzyme solution was added and mixed. After incubation at 40° C.
• iodine/potassium iodide test solution was prepared by dissolving 10.0 g of potassium iodide and 1.0 g of iodine in water to make 100 mL, and then diluting it 200 times with water.
• a comparative liquid was prepared by using water instead of the reaction liquid, and the absorbance at 660 nm of the test liquid and the comparative liquid was measured.
• Enzyme activity (U/g) (A0-A10)/A0 x 100/10 x n
• A10 Absorbance of reaction solution
• A0 Absorbance of blank solution
• % conversion factor 10 Reaction time (min)
• n Dilution factor per 1 g or 1 mL of sample
• ⁇ GC/MS analysis> The substitute meat was cut into 3 g and placed in a 20 mL capacity vial. Using 1,2-dichlorobenzene as an internal standard, substances volatilized from each substitute meat were analyzed by Headspace GC/MS (GC-2030 manufactured by Shimazu Co., Ltd.). Polydimethylsiloxane (PDMS) was then selected as the SPME fiber. The vial was heated at 80° C. for 30 minutes, the headspace was filled with volatile components, and each volatile component was adsorbed on an InterCap Pure-WAX column (manufactured by GL Sciences) at a flow rate of 2 mL/min at 100 kPa for 60 minutes. . After that, the column was heat-treated to 230° C., and each volatile component was analyzed and identified by MS analysis. Each volatile component (volatile compound) was identified by comparing the mass spectrum with a standard.
• PDMS Polydimethylsiloxane
• ⁇ Test Example 1> (1) Experimental method Add 6 times the weight of water to 10 g of structured vegetable protein-containing raw material (Soybean Lab "Soybean meat", dried mince, manufactured by Marukome Co., Ltd.) and leave it at 60 ° C. for 60 minutes. Allow to swell and rinse with water. Drained to obtain 25g of swollen structured vegetable protein-containing material. Mix 2 g of starch, 5 mL of water, 5 mL of olive oil, methylcellulose (final concentration of 2% by weight), and 200 U of CGT1 with 25 g of swollen structured vegetable protein-containing raw material, and form into a patty shape.
• structured vegetable protein-containing raw material Soybean Lab "Soybean meat", dried mince, manufactured by Marukome Co., Ltd.
• a structured vegetable protein-containing food (after seasoning and before baking) was obtained as a vegetable substitute meat.
• the structured vegetable protein-containing food (after seasoning, before baking) was incubated at 60°C for 2 hours and baked at 150°C for 20 minutes.
• a patty-shaped structured vegetable protein-containing food product (after baking) was obtained.
• a molded patty (structured vegetable protein-containing food (enzyme-untreated)) was obtained without adding CGT1.
• the obtained food was analyzed by GC/MS. Regarding the detected amount of each volatile compound, the ratio of enzyme-treated food to enzyme-untreated food (enzyme-treated/enzyme-untreated) was calculated.
• ⁇ Test Example 3> (1) Experimental method To 10 g of the structured vegetable protein material (dry material), 6 times the weight of water was added, allowed to stand at 60°C for 60 minutes to swell, and rinsed with water. 25 g of the drained and swollen structured vegetable protein material is mixed with 30 mL of water, 5 mL of olive oil, methylcellulose (final concentration of 2% by weight) and the ingredients listed in Table 3, and formed into patties. By doing so, a structured vegetable protein-containing food (after seasoning, before baking) was obtained. The structured vegetable protein-containing food (after seasoning, before baking) was incubated at 60°C for 2 hours and baked at 150°C for 20 minutes.
• Liquid loss rate (%) (weight of food before baking (g) - weight of food after baking (g)) / (weight of food before baking (g)) x 100

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Biochemistry (AREA)
• Molecular Biology (AREA)
• Microbiology (AREA)
• General Preparation And Processing Of Foods (AREA)
• Seasonings (AREA)

Priority Applications (4)

Applications Claiming Priority (2)

Publications (1)

Family

ID=86999185

Family Applications (1)

Country Status (5)

Citations (5)

Family Cites Families (2)

• 2022
  • 2022-12-23 US US18/723,613 patent/US20250057200A1/en active Pending
  • 2022-12-23 CN CN202280085924.9A patent/CN118450812A/zh active Pending
  • 2022-12-23 EP EP22915936.3A patent/EP4458167A4/en active Pending
  • 2022-12-23 WO PCT/JP2022/047535 patent/WO2023127713A1/ja not_active Ceased
  • 2022-12-23 JP JP2023570953A patent/JPWO2023127713A1/ja active Pending

Patent Citations (5)

Non-Patent Citations (3)

Also Published As

Similar Documents

Legal Events