JP4863859B2 - Method for producing protein hydrolyzate - Google Patents

Description

  The present invention relates to a method for producing a protein hydrolyzate.

Some foods and beverages such as natural seasonings are produced by hydrolyzing protein. As methods for hydrolyzing proteins in the production of such foods, methods of hydrolyzing with acids such as hydrochloric acid and methods of hydrolyzing with enzymes such as proteolytic enzymes are known.
In the method of hydrolyzing with acid, the degradation rate of protein is high and amino acids can be almost completely liberated, so a hydrolyzate with strong taste can be obtained. However, it is necessary to add a base to neutralize the acid. Therefore, there is a problem that the salt concentration becomes high.

In the method of hydrolyzing with a proteolytic enzyme, there is a problem that since the production period is long, corruption tends to occur during the production.
As a method for preventing spoilage during protein hydrolysis, a method of adding sodium chloride to the reaction solution, a method of adding an organic acid such as acetic acid (see Patent Document 1) to the reaction solution, and a method of maintaining the reaction solution at a high temperature ( Patent Document 2) is known.

  However, the method of adding salt is contrary to the recent salt-reducing intention and may adversely affect the taste quality. Moreover, in the method by addition of an organic acid, in order to prevent decay effectively, it is necessary to add an organic acid at a high concentration, which may give an unfavorable flavor. The method of holding at high temperature has problems such as a decrease in enzyme activity and a reduction in taste due to the high temperature.

For these reasons, there is a demand for a method for producing a protein hydrolyzate which has little influence on taste quality, flavor and the like and is less susceptible to spoilage.
JP-A-53-18797 Japanese Patent Laid-Open No. 54-110366

  An object of the present invention is to provide a method for producing a protein hydrolyzate which is less susceptible to spoilage during production.

The present invention relates to the following (1) to (4).
(1) A method for producing a protein hydrolyzate, wherein the hydrolysis reaction is carried out in the presence of dextrin.
(2) The method according to (1) above, wherein the hydrolysis of the protein is performed by a proteolytic enzyme.
(3) The method according to (1) or (2) above, wherein the protein is a vegetable protein.
(4) The method according to (3) above, wherein the vegetable protein is soybean protein.

  INDUSTRIAL APPLICABILITY According to the present invention, a method for producing a protein hydrolyzate that is difficult to rot during production can be provided.

As long as the hydrolysis of the protein in the present invention is carried out in the presence of dextrin, any hydrolysis method may be used, but a method in which the hydrolysis reaction is carried out for a long time is preferred. For example, a method using a proteolytic enzyme can be mentioned.
In a method using a proteolytic enzyme, as a method of bringing a protein and a proteolytic enzyme into contact for a hydrolysis reaction, for example, a method in which both are mixed as they are, an aqueous medium such as water, an inorganic salt aqueous solution, or a buffer solution is used. Examples of the method include dissolving or dispersing. Hereinafter, a composition in which a protein and a proteolytic enzyme are in contact with each other is referred to as a reaction composition.

  When protein is hydrolyzed in the presence of dextrin, dextrin may be contained in the reaction composition during the hydrolysis reaction, but is preferably contained in the reaction composition at the start of the reaction. The dextrin is preferably contained in the reaction composition in an amount of 5 to 50 parts by weight, more preferably 10 to 30 parts by weight, based on 100 parts by weight of the protein.

The protein used in the present invention may be either a vegetable protein or an animal protein, but a vegetable protein is preferably used.
Examples of plant proteins include plant proteins derived from beans such as soybeans and peanuts, and seeds of cereals such as wheat and corn. Proteins derived from beans are preferably used, and proteins derived from soybeans (hereinafter referred to as soybean proteins). ) Is more preferably used.
As plant protein, you may use these beans, cereals, etc. as it is, or the processed material obtained by performing physical processing, such as grinding | pulverization. Examples of soy protein include full-fat soy flour, defatted soy flour, concentrated soy protein, and separated soy protein.

The proteolytic enzyme used in the present invention may be any proteolytic enzyme as long as it is an enzyme that hydrolyzes the peptide bond of the protein, and both endopeptidase and exopeptidase can be used, but Aspergillus ( Aspergillus ) genus Rhizopus (Rhizopus) genus Bacillus (Bacillus) enzymes derived from microorganisms of the genus, etc., or plant-derived enzyme, are preferably used.

  Specific examples of proteolytic enzymes derived from microorganisms belonging to the genus Aspergillus include Flavorzyme (manufactured by Novozyme), cochlase P (manufactured by Genencor Kyowa), protease “Amano” AG (manufactured by Genencor Kyowa), and protease “Amano” P3G (manufactured by Amano Enzyme Co., Ltd.), Sumiteam FP (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Promod P279P (manufactured by Genencor Kyowa Co., Ltd.), and Ummamizyme (manufactured by Amano Enzyme Co., Ltd.). Specific examples of proteolytic enzymes derived from microorganisms belonging to the genus Rhizopus include peptidase R (manufactured by Amano Enzyme) and the like. Proteolytic enzymes derived from microorganisms belonging to the genus Bacillus include Protin PC-10 (Genencor Kyowa), Orientase 5N (Genencore Kyowa), Multifect Neutral (Genencore Kyowa), Thermose PC-10 (Genencore Kyowa) Protex 6L (Genencor International), Alcalase 2.4LFG (Novozyme), etc.

Plant-derived enzymes include papain, bromelain and the like. Specifically, Papain 30,000 (manufactured by Genencor Kyowa Co., Ltd.) and the like can be mentioned.
These proteolytic enzymes may be used alone or in combination.
The amount of protein and the amount of proteolytic enzyme in the reaction composition are appropriately set according to the type of protein and the type of proteolytic enzyme.

  The temperature, time, and pH in the protein hydrolysis reaction may be appropriately set according to the type and amount of the protein and proteolytic enzyme. For example, when a plant protein is hydrolyzed with a microorganism-derived proteolytic enzyme The reaction is carried out at 25 to 65 ° C., preferably 40 to 55 ° C., for 20 to 100 hours, preferably 30 to 60 hours. The pH is preferably adjusted to pH 4.5-7, preferably pH 5-6.

  As dextrin used in the present invention, starch is dried directly, or dried by adding acid and then roasted and decomposed at high temperature, and starch paste is hydrolyzed with acid, enzyme, or a combination thereof. Any of hydrolyzable dextrins obtained by wet digestion and dry digestion products obtained by further enzymatic digestion in wet conditions can be used, but those having a starch hydrolysis degree (DE) of 5 to 40 Preferably, 10 to 40 are more preferable, 20 to 30 are more preferable, and 25 are particularly preferable.

Examples of the starch include starch derived from sweet potato, potato, corn, tapioca, wheat and the like, and starch derived from sweet potato is preferably used.
The reaction composition after the hydrolysis reaction (hereinafter referred to as the reaction composition after the reaction) contains various additives that can be used for foods and drinks such as inorganic salts, acids, amino acids, nucleic acids, saccharides, natural seasonings, and spices. May be.

Examples of inorganic salts include sodium chloride, potassium chloride, calcium chloride and the like.
Examples of the acid include carboxylic acids such as fumaric acid, malic acid, tartaric acid, citric acid, and fatty acids.
Examples of amino acids include sodium glutamate, glycine, and alanine.
Examples of the nucleic acid include sodium inosinate and sodium guanylate.

Examples of the saccharide include sucrose, glucose, and lactose.
Examples of natural seasonings include soy sauce, miso, livestock meat extract, poultry extract, and seafood extract.
Spices include spices and herbs.
The reaction composition after the reaction may be used as it is as a protein hydrolyzate, but it may be subjected to a treatment such as concentration treatment, drying treatment, sterilization treatment, etc., and the resulting treatment product may be used as a protein hydrolyzate. . The protein hydrolyzate can be used as it is as a food or drink such as a seasoning, but may be used for the production of food or drink such as a seasoning according to a normal method for producing food or drink.
Examples of the present invention are shown below.

  DE25 dextrin manufactured using starch derived from sweet potato (manufactured by Matsutani Chemical Co., Ltd.) 0.36 g, 3.6 g of isolated soy protein [New Fuji Pro AE (manufactured by Fuji Oil Co., Ltd.)], proteolytic enzyme [0.03 g of Sumiteam FP (manufactured by Shin Nippon Chemical Industry Co., Ltd.) and 0.03 g Flavorzyme (manufactured by Novozyme)] were dissolved in 20 ml of water, and this was used as a reaction solution for hydrolysis at 48 ° C. During the reaction, the pH was adjusted to about 5.5 with hydrochloric acid at an appropriate time.

Moreover, the test group which performed the same operation except not adding dextrin was made into control.
At the start of the reaction (0 hour), the reaction solution at 24 hours and 48 hours was sampled. The sampled reaction solution was diluted with physiological saline as appropriate, applied to a standard agar medium for food inspection (Eiken Chemical Co., Ltd.), and incubated at 37 ° C. for 48 hours.
After the incubation, the number of colonies grown on the agar medium was counted, and the number of microorganisms present in 1 ml of the reaction solution was calculated. The results are shown in Table 1.

  As is apparent from Table 1, the growth of microorganisms was suppressed and spoilage was prevented in the test section where the protein hydrolysis reaction was carried out in the presence of dextrin.

  The same operation as in Example 1 was carried out except that Kokumigen (manufactured by Nissi), which is a dextrin of DE28 produced using a mixture of starch derived from tapioca, corn and sweet potato, was used as the dextrin. As a result, in the test section where the protein hydrolysis reaction was carried out in the absence of dextrin, spoilage was observed 48 hours after the start of the reaction, whereas the protein hydrolysis reaction was carried out in the presence of dextrin. In the test group, no decay was observed 48 hours after the start of the reaction.

As dextrin, corn-derived dextrin (DE8, 19 and 40, manufactured by Matsutani Chemical Co., Ltd.) was used, and the same operation as in Example 1 was performed except that the pH was not adjusted during the reaction. In addition, the test group which performed the same operation except not adding dextrin was made into control.
The results are shown in Table 2.

  As shown in Table 2, when the pH of the reaction solution was not adjusted, spoilage was observed 24 hours after the start of the reaction. In the test section where the protein hydrolysis reaction was performed in the presence of dextrin, No rot was observed when using.

  INDUSTRIAL APPLICABILITY According to the present invention, a method for producing a protein hydrolyzate that is difficult to rot during production can be provided.

Claims (3)

A method for producing a protein hydrolyzate, characterized in that a hydrolysis reaction of a protein by a proteolytic enzyme is carried out in the presence of dextrin. Protein is vegetable protein, The method of claim 1, wherein. The method according to claim 2 , wherein the vegetable protein is soybean protein.