JP2008237127A - Soybean protein hydrolysate and its production method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soybean protein hydrolysate which achieves a fresh and better flavor with no odor of soybean, bitterness and worse after-taste such as a contracted taste and can apply a proper hardness when utilized for pickling domestic animal meats. <P>SOLUTION: The soybean protein hydrolysate has (a) a hydrolysis rate of 4-20% based on solubility in 0.22 M trichloroacetic acid (TCA), (b) 0.1-2 wt.% in content of isolated amino acid in a dry solid component, and (c) a rate of hydrophobic amino acid in an isolated amino acid of 35% or more. It also has (d) a gelatinizing capacity and has (f) an NSI (nitrogen soluble index) of 70-100. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a soy protein hydrolyzate that is enzymatically decomposed, excellent in flavor, and has sufficient gel-forming properties, and particularly includes a soy protein material suitable for use in a pickle solution, including the soy protein material. The pickle liquid is provided.

  Meat products (meat ham, meat sausage, meat bacon, grilled pork, etc., as well as fried meat products (tonkatsu, tempura) etc.), especially for ham production, product water retention, fat retention, binding, or In order to improve the texture such as hardness and elasticity, soy protein, as well as binding materials (protein materials) such as egg white, sodium caseinate, milk protein, blood protein, etc., salt, sugar Seasonings such as spices, polymeric phosphates, binder reinforcing agents such as nitrites, color formers such as nitrite, emulsion stabilizers such as sodium caseinate, antioxidants such as ascorbic acid, seasonings such as sodium glutamate, sorbic acid A so-called pickle solution in which preservatives such as potash and sweeteners are distributed is mixed or injected into the meat. However, in the method of injecting the pickle liquid into the meat, if the compounding amount of the protein material is increased too much, the viscosity will increase, making it difficult for the injector to inject the meat into the meat, and conversely if the compounding amount is too low Expected improvement effect will fade.

Since soybean protein is excellent in the above-mentioned improvement effect, although it is blended in the pickle solution, the viscosity of soybean protein itself is high and the blending amount is limited. For this reason, in the past, many studies on enzymatic degradation of soybean protein have been made from the viewpoint of suppressing the increase in viscosity. For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 51-51552) discloses the invention of the applicant of the present application. A gel obtained by heat-treating soy milk obtained from low-denatured defatted soybean, followed by enzymatic decomposition and heating again Deodorized powdered soymilk with formability is disclosed. However, it is soy milk and neither an enzyme nor a specific enzyme is taught.
Patent Document 2 (Japanese Patent Application Laid-Open No. 59-166040) discloses that after heating a soybean protein solution, bromelain or papain is allowed to act to form a curd, dried and powdered for water retention and gelling power. An excellent soy protein powder is disclosed. However, it is different from the enzyme of the present invention.
Patent Document 3 (Japanese Patent Application Laid-Open No. 62-14796) discloses the invention of the present applicant, and discloses a method for enzymatic degradation of plant proteins using neutral and / or alkaline proteases derived from the genus Penicillium. However, what is obtained is a soy protein which does not gel when heated, which is different from the present invention which gels.
Patent Document 4 (Japanese Patent Laid-Open No. 6-46799) discloses a method for obtaining a soybean protein degradation product for pickle liquid by elastase treatment of a soybean protein-containing solution, but the enzyme is different from that of the present invention. .
Patent Document 5 (Japanese Patent Laid-Open No. 9-313111 discloses that β-conglycinin low content soybean protein degradation obtained by selectively degrading β-conglycinin in soybean protein using papain, promelain, ficin, etc. The product is disclosed and used for meat products, and the aspect of enzymatic degradation is different from the present invention.
Patent Document 6 (JP-A-5-328939) discloses a pickle solution containing a soy protein degradation product. Examples of enzymes used include papain, pepsin, trypsin, and chymotrypsin. However, an enzyme as in the present invention is not disclosed.

The invention disclosed in Patent Document 7 (Japanese Translation of PCT International Publication No. 2004-511241) is a protein hydrolyzate that is superior in flavor and used in fermented foods such as cheese and wine. It has no gelling power.
Patent Document 8 (Japanese Patent Application Laid-Open No. 2005-80668) discloses hydrolysis using a fungal protease enzyme or a mixture of fungal protease enzymes having both endopeptidase activity and exopeptidase activity such as Aspergillus. It has been shown to obtain soluble soy protein.
However, it is hydrolyzed to the peptide and no longer has gel-forming ability.

  As described above, various attempts have been made, but workability, for example, the viscosity is low, the work of injecting the pickle liquid into the meat is easy, and the texture and appearance of the product are excellent. The present condition is that the soybean protein material suitable for is still eagerly desired.

JP 51-51552 A JP 59-166040 A JP-A-62-14796 JP-A-6-46799 JP-A-9-313111 JP-A-5-328939 JP 2004-512124 A JP 2005-80668 A

  The present invention is a soy protein hydrolyzate with a clean and good taste that does not have bad aftertaste such as soybean odor, astringency, and astringency, and has an appropriate hardness when used for pickling pickles of livestock meat. Aimed at soy protein hydrolyzate to be applied.

As a result of diligent research to solve the above problems, the present inventors left a gel-forming ability using an enzyme having peptidase activity after a neutral heat treatment of a solution containing soybean protein. Soy protein hydrolyzate with reduced soy odor, excellent flavor, and gelling power by hydrolyzing free amino acid content, hydrophobic amino acid ratio, NSI, etc. within a certain range Has been found to be able to be prepared, and the present invention has been completed.
That is, the present invention is a soybean protein hydrolyzate having the following physical properties.
(A) The hydrolysis rate is 0.22 M trichloroacetic acid (TCA) soluble rate of 4 to 20%.
(B) The content of free amino acid in the dry solid content is 0.1 to 2% by weight.
(C) The proportion of hydrophobic amino acids in free amino acids is 35% or more.
(D) possesses gelling power;
(F) NSI (Nitrogen soluble index) is 70-100.
This soy protein hydrolyzate is preferably used for a pickle solution. Moreover, this invention is the pickle liquid which comprises this soybean protein hydrolyzate.
Further, the present invention is a soybean characterized in that it is hydrolyzed so as to satisfy the following conditions using an enzyme having peptidase activity derived from Aspergillus oryzae or Rhizopus oryzae after neutrally heating a solution containing soybean protein This is a method for producing a protein hydrolyzate.
(A) The hydrolysis rate is 0.22 M trichloroacetic acid (TCA) soluble rate of 4 to 20%.
(B) The free amino acid content is 0.1 to 2% by weight.
(C) The proportion of hydrophobic amino acids in free amino acids is 35% or more.
(D) possesses gelling power;
(F) NSI (Nitrogen soluble index) is 70-100.

  According to the present invention, a protein hydrolyzate having reduced soybean odor, excellent flavor, and gelling power has become possible.

First, the production method of the present invention will be described.
The present invention is a soy protein characterized by hydrolyzing a solution containing soy protein in a neutral state and then using Aspergillus oryzae-derived or Rhizopus oryzae-derived enzyme having peptidase activity so as to satisfy the following conditions: It is a manufacturing method of a hydrolyzate.
(A) The hydrolysis rate is 0.22 M trichloroacetic acid (TCA) soluble rate of 4 to 20%.
(B) The free amino acid content is 0.1 to 2% by weight.
(C) The proportion of hydrophobic amino acids in free amino acids is 35% or more.
(D) possesses gelling power;
(F) NSI (Nitrogen soluble index) is 70-100.

  The solution containing soy protein used in the present invention is a slurry obtained by adding water to defatted soybeans and then ground, a slurry obtained by removing whey from the slurry, an extract obtained by removing defatted soybeans from water, and this extraction. A card slurry obtained by acid precipitation of the liquid can be used. When considering the flavor and high protein content of the final product, it is preferable to use curd slurry as a raw material to be used.

  The solution containing soy protein is neutral and heated. In that case, it is appropriate to adjust the solution pH in the range of 6.5 to 8.0, preferably 7.0 to 7.5. When the pH is lower than 6.5, the solubility of the protein is lowered, so that the deodorization efficiency of soybean odor is lowered and the gelling power tends to be greatly reduced. On the other hand, when the pH is higher than 8.0, it tends to be unfavorable because the subsequent heat treatment leads to a decrease in flavor and color tone such as generation of an alkali odor and discoloration of yellowish green. Examples of the alkali agent used for neutralization include Na hydroxide and K hydroxide that can be used in food applications.

However, as the solution containing soybean protein, a solution containing substantially no Mg ²⁺ and Ca ²⁺ is used. This is because the desired soy protein hydrolyzate having gelling power cannot be obtained by using Mg ²⁺ and Ca ²⁺ added.

  In the present invention, it is important to carry out protein hydrolysis by adding an enzyme having peptidase activity after the solution containing soybean protein is neutral and heat-treated. The heat treatment conditions are 100 to 155 ° C., preferably 110 to 150 ° C., and the heating time is 5 seconds to 5 minutes, preferably 5 seconds to 3 minutes. When the heating temperature is lower than 100 ° C. and the heating time is shorter than 5 seconds, the effect of reducing soybean odor is poor. Conversely, under conditions where the heating temperature exceeds 155 ° C and the heating time exceeds 5 minutes, the heat denaturation of the protein proceeds excessively, the gelling power is impaired, and discoloration due to heating tends to occur, resulting in the quality of the final product. It is preferable to avoid it.

  By this heat treatment, an increase in the soybean odor reduction effect in the subsequent enzymatic decomposition treatment due to heat denaturation of the protein can be promoted. Even if the subsequent enzymatic decomposition treatment is performed without heat treatment, the effect of reducing soybean odor is insufficient. This is because even if the native soybean protein is enzymatically degraded, the hydrophobic region of the protein is not exposed on the surface of the molecule and is not easily affected by protein hydrolysis by the enzyme, so it binds to the hydrophobic region. It is assumed that the causative agent of soybean odor that seems to be present (for example, n-hexanal) is difficult to release. Heat-denaturation exposes the hydrophobic region folded inside the protein structure and hydrolyzes that part to promote deodorization of the causative agent of soybean odor. To demonstrate.

  Either indirect heating method or direct heating method can be used as the heating method. From the viewpoint of deodorization efficiency, high-temperature and high-pressure steam is directly blown into a solution containing soybean protein, heated and held, and then a vacuum flash pan It is preferable to use UHT sterilization (for example, trade name, VTIS sterilizer) that releases pressure suddenly in order to reduce soybean odor.

  Next, the heated solution is hydrolyzed using an enzyme having peptidase activity. The enzyme having peptidase activity used in the present invention is suitably an enzyme having exo-type peptidase (leucine aminopeptidase) activity derived from Aspergillus oryzae or Rhizopus oryzae. The enzyme having peptidase activity of the present invention may be a complex enzyme having endoprotease activity, but it is necessary that the exoprotease activity is stronger than the endoprotease activity. If the endoprotease activity is stronger, the target flavor improving effect is weaker.

  As a commercially available enzyme, “flavorzyme” derived from Aspergillus oryzae manufactured by Novozyme Japan Co., Ltd., “Sumiteam FLAP” derived from Aspergillus niger manufactured by Shin Nippon Chemical Industry Co., Ltd., derived from Rhizopus oryzae manufactured by Amano Enzyme Co., Ltd. It is appropriate to use commercially available enzymes with high peptidase activity such as “peptidase R”, “Umamizyme G” derived from Aspergillus oryzae, and “Punchidase” derived from Aspergillus oryzae manufactured by Yakult Pharmaceutical Co., Ltd.

  In addition, the exopeptidase activity of the enzyme for soybean protein in the present invention is based on the increase in free amino acid after the enzyme treatment based on the free amino acid content of the non-enzymatic treatment (Comparative Example 3 of the present invention). did. In addition, the endoprotease activity of the enzyme for soybean protein in the present invention was determined based on the increase in 0.22M trichloroacetic acid (TCA) solubility relative to the enzyme not treated. The ratio of exopeptidase activity to endoprotease activity (Exo / End ratio) was expressed as a percentage obtained by dividing the increase in free amino acids by the increase in TCA solubility. In the present invention, an enzyme having an Exo / End ratio of 0.1% or more, preferably 0.3% or more is suitable. A higher Exo / End ratio is preferred and there is no particular upper limit.

The hydrolysis by the enzyme of the present invention is suitably hydrolyzed to the extent that the soybean protein hydrolyzate has gelling power. It is because it does not have gelling power if it hydrolyzes too much and it is hydrolyzed to a peptide. Specifically, it is described below.
In the present invention, the hydrolysis rate of soybean protein hydrolyzate is suitably 4 to 20%, preferably 5 to 15% in terms of 0.22M trichloroacetic acid (TCA) solubility. At 0.22 M TCA solubility and lower than 4% degradation, the deodorizing effect due to the release of the unpleasant odor component of soybean odor, which seems to be adsorbed on the protein, and the unpleasant taste reducing effect of the aftertaste are poor. This is because when the degree of decomposition exceeds 20%, the deodorizing effect of soybean odor is enhanced, but the gelling power is impaired.
The 0.22M TCA solubility is obtained by adding 10 times the amount of water to the soy protein hydrolyzate and stirring with a propeller to obtain a filter paper (No. 5) permeate. The TCA solution was added, and the nitrogen in the filter paper (No. 6) permeate was measured by the Kjeldahl method and expressed as a percentage by dividing by the weight.

  In the present invention, it is appropriate to hydrolyze soy protein to have a free amino acid content of 0.1 to 2% by weight, preferably 0.3 to 1% by weight. When the amount of free amino acid is less than 0.1% by weight, the deodorizing effect due to the release of the unpleasant odor component of soybean odor, which seems to be adsorbed on the protein, and the unpleasant taste reducing effect of the aftertaste are poor. Conversely, if the degree of decomposition exceeds 2% by weight, the deodorization effect of soybean odor will be high, but coloring will occur due to Maillard reaction of free amino acids and sugars during heating and storage, soy protein hydrolyzate and meat storage using it The product has a brown color, which is undesirable in terms of quality.

  The free amino acid content was determined by adding 100% 3% sulfosalicylic acid solution to the soy protein hydrolyzate, dissolving the low molecular fraction, and then centrifuging the supernatant with an amino acid analyzer (L-8500, stock The total amount of asparagine, threonine, serine, glutamine, glutamic acid, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine, proline The value divided by the weight of the hydrolyzate was expressed as a percentage.

  In the present invention, it is appropriate to carry out hydrolysis so that the proportion of the hydrophobic amino acid in the free amino acid is 35% or more, preferably 40% or more. In the enzymatic degradation conditions where the proportion of hydrophobic amino acids in the free amino acids (hydrophobic amino acid ratio) is 35% or less, the deodorizing effect due to the release of unpleasant odor components of soy odor that seems to be adsorbed on the protein and the aftertaste The unpleasant taste reduction effect becomes poor. A higher hydrophobic amino acid ratio is preferred, and there is no particular upper limit. The hydrophobic amino acid ratio was expressed as a percentage obtained by dividing the total amount of alanine, valine, leucine, isoleucine, proline, methionine, phenylalanine, and tyrosine in the free amino acid content by the weight of the free amino acid content.

  As described above, the amount of free amino acid in the soybean protein hydrolyzate and the amount of hydrophobic amino acid in the free amino acid are important. When this is expressed by the total amount of free hydrophobic amino acids in the soybean protein hydrolyzate, the content of free hydrophobic amino acids in the soybean protein hydrolyzate is suitably 0.04 to 0.7% by weight. Even if the enzyme of the present invention is used, if the content of free hydrophobic amino acids in the soybean protein hydrolyzate is less than 0.04%, the flavor improving effect is poor, and if the content of free hydrophobic amino acids exceeds 0.7% by weight, the gelling power is lost. End up.

  Enzymes that do not satisfy the ratio of exopeptidase activity to endoprotease activity (Exo / End ratio) described above, it is difficult to increase the amount of hydrophobic amino acids in free amino acids. Even if it is hydrolyzed so as to increase the amount of the hydrophobic amino acid, the gelling power is lost.

  After the hydrolysis, if necessary, a second heat treatment can be performed for the purpose of enzyme deactivation and further deodorization and sterilization of soybean odor. In this case as well, either the indirect heating method or the direct heating method can be used as described above, but high-temperature and high-pressure steam is blown directly into the soy protein hydrolyzate solution from the viewpoint of deodorization efficiency, and the mixture is kept heated. After that, it is preferable to use a steam injection type direct heating sterilizer = UHT sterilizer (for example, trade name, VTIS sterilizer) that releases pressure rapidly in a vacuum flash pan to reduce soybean odor. In this case, the heating condition is 100 to 155 ° C, more preferably 110 to 150 ° C, and the heating time is 5 seconds to 5 minutes, more preferably 5 seconds to 3 minutes.

  Soy protein hydrolyzate that has undergone enzymatic degradation has a low affinity with soy odor components and is easily released, so heat treatment promotes the release of soy odor components and a deodorizing effect. Therefore, the heating time is effective.

  The soy protein hydrolyzate thus obtained can be powdered. As a means for pulverization, drying using a spray dryer is preferable in terms of quality and production cost. As the spray drying method, any of a disk-type atomizer system and spray drying using a one-fluid or two-fluid nozzle can be used.

  The soybean protein hydrolyzate obtained as described above is suitable for pickle liquids. Since it has a gelling power while being improved in flavor by being hydrolyzed by a specific enzyme, it can be used as a pickle liquid in processed meat products. Further, by using the soybean protein hydrolyzate of the present invention as the soybean protein material in the pickle solution, the viscosity of the pickle solution is lowered and the workability is improved. Since the viscosity of the pickle solution is affected by the blending amount of other protein materials, etc., it cannot be generally stated. For example, 2 to 8% by weight of the soy protein hydrolyzate in the present invention was used in the pickle solution. In this case, it can be in the range of 20 to 100 mPa · s at 10 ° C.

The gelling power is determined by the following method.
Soy protein hydrolyzate powder and 3.5 times the weight of water are made into a uniform paste with a Waring blender, filled into a casing with a diameter of 25 mm, boiled in an 80 ° C. hot water bath for 30 minutes, cooled with water, and from the casing. After taking out, what maintained the shape was evaluated as having gelling power (for example, indicated as “◯” in the table of Examples). After taking out from the casing, those that do not maintain the shape have no gelling force (for example, indicated as x in the table of the comparative example). Further, after taking out from the casing, it was cut into 3 mm thicknesses, and those that were not bent and cracked were evaluated as having good gelling power (for example, indicated as ◎ in the table of Examples).

Now that the manufacturing method has been described, the product will be described next.
That is, the present invention is a soybean protein hydrolyzate having the following physical properties.
(A) The hydrolysis rate is 0.22 M trichloroacetic acid (TCA) soluble rate of 4 to 20%.
(B) The content of free amino acid in the dry solid content is 0.1 to 2% by weight.
(C) The proportion of hydrophobic amino acids in free amino acids is 35% or more.
(D) possesses gelling power;
(F) NSI (Nitrogen soluble index) is 70-100.
Since the above items have been described in the above-mentioned manufacturing method, their description is omitted.
However, NSI (Nitorogen soluble index) was measured as follows.
Add 10 times the amount of water to the soy protein hydrolyzate, stir the propeller, measure the nitrogen in the filter paper (No. 5) permeate by the Kjeldahl method, and the total nitrogen content of the soy protein hydrolyzate by the same method Divided by and expressed as a percentage. The value of NSI is 70-100, preferably 80-100, more preferably 90-100. The higher the NSI value, the more easily the protein hydrolyzate dissolves in water, and a stronger heated gel can be formed.

  The soy protein hydrolyzate of the present invention is a soy protein hydrolyzate that is hydrolyzed using a specific enzyme and has a large amount of free amino acids and has a gel-forming ability, and is suitable for use in a pickle solution.

  Hereinafter, embodiments of the present invention will be described specifically by way of examples.

[Example 1]
After adding 15 times water to 10 kg of low-denatured defatted soybeans manufactured by Fuji Oil Co., Ltd., adjusting to pH 7.5 with 1N NaOH, stirring and extracting at room temperature for 1 hour using a homomixer, centrifuge Okara components were removed by (1000 g × 10 minutes) to obtain defatted soymilk. 1N HCl is added to this, pH is adjusted to 4.5, protein components are isoelectrically precipitated, and the precipitate is collected by centrifugation to obtain a separated soybean protein curd (hereinafter referred to as “curd”). It was. The curd had a solid content of about 30% by weight. Water was added to a concentration of 11% by weight of solid content, and the solution was neutralized to a solution pH 7.3 using sodium hydroxide. This was subjected to a heat treatment (140 ° C., 1 minute) using a VTIS sterilizer (manufactured by Alpha Val) to obtain a protein-modified soybean protein solution.
To this soy protein solution was added 0.2% of Aspergillus oryzae "flavorzyme" (manufactured by Novozyme Japan) per dry matter, and protein hydrolysis was carried out at a reaction temperature of 55 ° C for 30 minutes. went. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.
Evaluation of soybean odor was conducted using five panelists for the flavor (soybean odor, astringency, astringent taste) of soybean protein hydrolyzate or soybean protein obtained in each Example and Comparative Example. Sensory evaluation was performed. As the score was higher than 10 points, the higher the score, the less the soybean odor, astringency and astringency, and the better.

Next, a pickle solution having the composition shown in Table 3 was prepared and stored refrigerated overnight. Then, 100 parts by weight of this pickle solution was injected into 100 parts by weight of pork loin with an injector, tumbled with a rotary massage machine at low temperature for 15 hours, and then filled into a casing. After heating at 65 ° C. for 30 minutes, it was dried and smoked (smoked) at 75 ° C. for 30 minutes, cooked at 78 ° C., and cooled to prepare ham.

[Example 2]
To the protein protein-denatured soybean protein solution prepared in the same manner as in Example 1, 0.1% of Aspergillus oryzae-derived peptidase “Umamizyme G” (manufactured by Amano Enzyme Co., Ltd.) was added. Protein hydrolysis was carried out at a reaction temperature of 55 ° C. for 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

Example 3
To the protein protein-modified soybean protein solution prepared in the same manner as in Example 1, 0.2% of Rhizopus oryzae-derived “peptidase R” (manufactured by Amano Enzyme) was added at 55 ° C. Protein hydrolysis was carried out at the reaction temperature of 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

[Comparative Example 1]
To the protein protein-modified soybean protein solution prepared in the same manner as in Example 1, 0.04% of Bacillus subtilis-derived “Protin AC10F” (manufactured by Daiwa Kasei Co., Ltd.) per dry matter amount was added. Protein hydrolysis was carried out at the reaction temperature of 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

[Comparative Example 2]
Papaya-derived “papain” (manufactured by Daiwa Kasei Co., Ltd.) at 0.02% per dry matter was added to the protein-modified soybean protein solution prepared in the same manner as in Example 1, and the reaction at 55 ° C. Protein hydrolysis was carried out at temperature for 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

Table 1 shows the results of comparing the free amino acid content of these soybean protein hydrolysates with soybean odor, astringency and astringency.

As shown in the results of Table 1, the powdered soybean protein hydrolyzates obtained in Examples 1, 2 and 3 have a higher free amino acid content than Comparative Examples 1 and 2, soy bean odor, astringency, The astringent taste was reduced. NSI was 90% or more in Examples 1, 2, and 3 and Comparative Examples 1 and 2, and had a gelling power.

Example 4
0.05% of “flavorzyme” (manufactured by Novozyme Japan) was added to the protein protein-modified soybean protein solution prepared in the same manner as in Example 1, and the reaction temperature was 55 ° C. For 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

Example 5
To the protein protein-modified soybean protein solution prepared in the same manner as in Example 1, 0.5% of “flavorzyme” (manufactured by Novozyme Japan) per dry matter was added, and the reaction temperature was 55 ° C. For 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

Example 6
To the protein protein-modified soybean protein solution prepared in the same manner as in Example 1, 1.0% “flavorzyme” (manufactured by Novozyme Japan) per dry matter was added, and the reaction temperature was 55 ° C. For 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

[Comparative Example 3]
A protein-modified soybean protein solution prepared in the same manner as in Example 1 was held at 55 ° C. for 30 minutes. The soybean protein solution was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer without enzyme treatment and spray-dried to obtain soybean protein.

[Comparative Example 4]
To the protein protein-modified soybean protein solution prepared in the same manner as in Example 1, 0.01% “flavorzyme” (manufactured by Novozyme Japan) per dry matter was added, and the reaction temperature was 55 ° C. For 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

[Comparative Example 5]
To the protein protein-modified soybean protein solution prepared in the same manner as in Example 1, 2.0% of “flavorzyme” (manufactured by Novozyme Japan) per dry matter amount was added, and the reaction temperature was 55 ° C. For 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

[Comparative Example 6]
To the protein protein-modified soybean protein solution prepared in the same manner as in Example 1, 0.5% “Protin AC10F” (manufactured by Daiwa Kasei Co., Ltd.) per dry matter was added, and the reaction temperature was 55 ° C. Protein hydrolysis was performed for 30 minutes. The soybean protein solution after the enzyme treatment was subjected to heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer and spray-dried to obtain a soybean protein hydrolyzate.

Table 2 shows the results of comparing the free amino acid content and gelling power, soybean odor, astringency and astringency of these powdery soybean protein hydrolysates.

As shown in Table 2, the powdered soybean protein hydrolyzate obtained in Examples 1, 4, 5, and 6 had a free amino acid content increased as compared with Comparative Examples 3 and 4, and soy odor and astringency. Taste and astringency were reduced. In addition, the gelling power was maintained as compared with Comparative Example 5. Furthermore, the gelling power was maintained with respect to Comparative Example 6, soy bean odor, astringency and astringency were reduced, and the flavor was excellent.

[Examples 7 and 8 and Comparative Examples 7 and 8] Using the soybean protein hydrolyzate prepared in Examples 1 and 6, Comparative Example 3 and Comparative Example 6, respectively, a pickle solution having the composition shown in Table 3 was prepared. Refrigerated overnight. Then, 100 parts by weight of this pickle solution was injected into 100 parts by weight of pork loin with an injector, tumbled with a rotary massage machine at low temperature for 15 hours, and then filled into a casing. After heating at 65 ° C. for 30 minutes, it was dried and smoked (smoked) at 75 ° C. for 30 minutes, cooked at 78 ° C., and cooled to prepare ham.

  The viscosity of the prepared pickle solution was measured with a B-type viscometer after refrigeration overnight. The breaking load of the prepared ham was measured with a Leoner (manufactured by Yamaden Co., Ltd.) for a sample having a thickness of 5 mm. Also, sensory evaluation on the flavor of ham was performed on 5 skilled panelists using a 5-point evaluation method (5 points good, 4 points good, 3 points normal, 2 points slightly bad, 1 point bad), and the average score was taken. Table 4 shows the results.

  In Examples 7 and 8, the viscosity of the pickle solution is lower than that of Comparative Example 7, the workability at the time of injection of the pickle solution is good, the hardness of the adjusted ham is equal, and the sensory evaluation is also good. It was. Moreover, compared with the comparative example 8, the hardness of ham was hard and it was favorable quality, and sensory evaluation was also favorable.

As described above, the soy protein hydrolyzate produced according to the present invention is excellent in flavor and gelling power, and livestock meat products produced using the soy protein hydrolyzate have excellent quality.
Specifically, a protein hydrolyzate having reduced soybean odor, excellent flavor, and gelling power has become possible. And this protein hydrolyzate has a gel forming ability while having a viscosity that can be easily used for livestock meat products as a pickle liquid. By using it for livestock meat products such as injection, it produces livestock meat products with excellent flavor. It has become possible.

Claims (4)

A soybean protein hydrolyzate having the following physical properties.
(A) The hydrolysis rate is 0.22 M trichloroacetic acid (TCA) soluble rate of 4 to 20%.
(B) The content of free amino acid in the dry solid content is 0.1 to 2% by weight.
(C) The proportion of hydrophobic amino acids in free amino acids is 35% or more.
(D) possesses gelling power;
(F) NSI (Nitrogen soluble index) is 70-100. The soybean protein hydrolyzate according to claim 1, which is used for a pickle solution. A pickle solution comprising the soy protein hydrolyzate of claim 1. A soy protein hydrolyzate characterized in that it is hydrolyzed so as to satisfy the following conditions using an enzyme having peptidase activity derived from Aspergillus oryzae or Rhizopus oryzae after neutrally heating the solution containing soy protein Manufacturing method.
(A) The hydrolysis rate is 0.22 M trichloroacetic acid (TCA) soluble rate of 4 to 20%.
(B) The free amino acid content is 0.1 to 2% by weight.
(C) The proportion of hydrophobic amino acids in free amino acids is 35% or more.
(D) possesses gelling power;
(F) NSI (Nitrogen soluble index) is 70-100.