JP4383301B2 - Enzyme-decomposable seasoning for vegetable protein and method for producing the same - Google Patents

Description

  The present invention relates to an enzyme-decomposable seasoning using a bamboo shoot-producing enzyme and a method for producing the same.

Conventionally, as an enzyme-decomposable seasoning using a plant protein-containing raw material, for example, a method for producing a seasoning in which protease and yeast are allowed to act on a plant protein-containing raw material in the presence of ethanol has been proposed (for example, , See Patent Document 1).
On the other hand, a method for obtaining a yeast extract rich in 5′-nucleotides using an enzyme produced by basidiomycetes such as agaricum-producing yeast is known (for example, see Patent Document 2).
JP-A-6-276996 Japanese Examined Patent Publication No. 44-791

  In the conventional enzyme-decomposable seasoning, there is a problem that a bitter taste is produced depending on the enzyme used, and the extraction rate (extract solid content yield) is low. The main object of the present invention is to obtain an enzyme-decomposable seasoning with no bitterness and improved taste, at a high extraction rate.

  The present inventors have conducted extensive research on improving the quality of various seasonings including yeast extract, and have achieved a high extract from plant protein-containing raw materials by a one-step enzymatic degradation using enzymes produced by agaric mushrooms. It is found that a seasoning with a high bitterness and a little bitterness can be obtained, which is rich in glutamine, asparagine, proline, and hydrophobic free amino acids such as leucine, isoleucine, and tyrosine. The present invention has been completed.

That is, the present invention
(1) An enzyme-decomposable seasoning obtained by decomposing a plant protein-containing raw material with a bamboo shoot-producing enzyme and converting it into an extract;
(2) The seasoning according to (1) above, wherein the plant protein-containing material is selected from wheat gluten, corn protein, soy protein and potato protein,
(3) The aqueous dispersion of the plant protein-containing raw material is extracted by subjecting it to an enzymatic decomposition with an agaricum-producing enzyme at pH 2.0 to 6.0 and a temperature of 30 to 70 ° C. A method for producing the enzyme-decomposable seasoning described above is provided.

The oyster mushroom-producing enzyme has an optimum pH of 2.5 to 4.5 and an optimum temperature of 45 to 55 ° C., and can be acidified to perform an enzymatic decomposition reaction at a high temperature, so that it does not easily rot during the enzyme reaction. The protein can be highly decomposed, and the extraction rate is higher than that of hot water extraction or other enzymes, and a seasoning rich in free amino acids and peptides can be obtained.
Further, peptides that contain a lot of glutamine have been found to have an effect of promoting recovery from stress such as disease, injury, and exercise, and leucine and isoleucine are known to be effective as branched chain amino acids (BCAA). By one-step enzymatic decomposition using enzymes produced by Hyurotake, peptides containing abundant glutamine, asparagine, and proline and hydrophobic substances such as leucine, isoleucine, and tyrosine are extracted from these plant protein-containing raw materials at a high extraction rate. Seasonings rich in natural free amino acids are obtained, and these effects can be expected. Furthermore, there is an advantage that it is easy to use because it has less bitterness.
Furthermore, the obtained enzyme-decomposable seasoning can be used as a nutrient source during fermentation of microorganisms such as yeast and bacteria. By adding it to the medium, effects such as shortening the lag time, increasing the growth rate, increasing the cell yield, and the amount of fermentation product are expected.

  The plant protein-containing raw material that is the raw material of the enzyme-decomposable seasoning of the present invention includes protein-rich grains, beans, potatoes, vegetable proteins separated from them, and processed products thereof, which can be seasoning raw materials. If it is, it will not specifically limit, For example, wheat gluten, corn protein, defatted soybean, isolation | separation soybean protein, potato protein, etc. are mentioned.

Yellow bamboo (white rot fungus, Pycnoporus coccineus ) is known as a cellulase, xylanase, pectinase producing bacterium, and also produces acid carboxypeptidase and acid proteinase. The oyster mushroom-producing enzyme used in the present invention is a mixture of these enzymes.
The bamboo shoot does not require any special nutrients for growth, and can grow on a known general medium. For example, spore of agar mushrooms is shake-cultured at pH 2-7, preferably 3-6, at 20-35 ° C, preferably 28-30 ° C, for 2-7 days, preferably 2-3 days, and the desired enzyme is obtained. The culture containing the product can be used as it is, or the culture filtrate, extracts thereof, concentrates, dried products, and the like can be used as the agaricum-producing enzyme. The culture solution is bulky and requires measures such as freezing storage to prevent spoilage, and there are problems such as an increase in the amount added. Dry enzymes suitable for industrial production without these problems, especially enzyme titer It is desirable to use as a powdered enzyme without dropping. As a drying method, any known method such as constant temperature drying, reduced pressure (vacuum) drying, freeze drying and the like may be used as long as the product temperature is 80 ° C. or less and the enzyme is not inactivated.

In order to produce the enzyme-decomposable seasoning of the present invention, the aqueous dispersion of the plant protein-containing raw material is adjusted to pH 2.0 to 6.0, preferably 2.5 to 4.5, temperature 30 to 70 ° C., preferably In order to prevent spoilage and to suppress the inactivation of the enzyme, it is subjected to enzymatic decomposition with a bamboo shoot-producing enzyme at 45 to 55 ° C. to make an extract.
The pH is adjusted according to a conventional method using an acid (eg, hydrochloric acid) or an alkali (eg, sodium hydroxide) as necessary.
The concentration of the aqueous dispersion of the plant protein-containing raw material is not particularly limited, but is usually 1 to 20% by weight, preferably 5 to 15% by weight from the viewpoint of the yield and the efficiency of the enzymatic reaction for enzymatic degradation. The concentration should be about.

For example, when a dried product obtained by drying a water-soluble part of a culture solution is used as the oyster mushroom-producing enzyme, it is usually used in an amount of about 0.1 to 3.0% by weight based on the solid content of the plant protein-containing raw material. Based on the titer in terms of dry matter, the dried culture solution can be appropriately diluted with water and used as the culture solution itself. It can be used at a ratio of about 5.0 to 50.0% by weight.
The enzyme reaction is preferably performed with stirring in order to increase the reaction efficiency. Although reaction time is not specifically limited, Usually, it carries out for several hours to several days. Deterioration odor may occur due to oxygen in the reaction vessel during the reaction. For example, the head space of the reaction vessel is filled with an inert gas (eg, nitrogen gas) to perform enzymatic decomposition in an inert gas atmosphere. It is preferable to suppress generation | occurrence | production of a deterioration odor by performing by.

  From the resulting enzyme degradation product, the degradation residue is separated and extracted by a known method such as filtration or centrifugation. Extracts such as the obtained filtrate and centrifugal supernatant can be used as they are as seasonings of the present invention. Moreover, the obtained extract can also be made into a seasoning in a solid form such as a concentrated liquid, powder, granule or the like obtained by concentrating, pulverizing, granulating or the like by a method known per se.

The enzyme-decomposable seasoning of the present invention can be used in the same manner as known seasonings. For example, processed agricultural foods (including processed products such as vegetables, fruits, and grains), processed fish foods (seafood, seaweeds) Can be used for livestock processed foods (including processed products such as eggs and dairy products), soup stock, soy sauce, sauce, soy sauce, miso, and seasonings.
The following reference examples and examples further illustrate the present invention, but the present invention is not limited thereto. Unless otherwise specified, “%” means wt%.
In each of the following examples, each amino acid was diluted with distilled water as appropriate, and the final dilution was diluted with a citrate buffer of pH 2 and filtered through a membrane filter (0.45 μm). Measurement was performed using an amino acid analyzer manufactured by Seisakusho. Amino acid quantification is based on fluorescence at 450 nm (excitation wavelength = 350 nm) generated by modification with a fluorescent reagent (OPA), diluted with an amino acid standard (type H manufactured by Wako Pure Chemical Industries, Ltd. so that each amino acid is 100 nmol / ml). Quantified in comparison with

Reference example 1

A solution in which each component is dissolved in tap water so as to be 2% corn steep liquor, 5% dextrin, 0.05% magnesium sulfate heptahydrate and 0.0002% thiamine hydrochloride is adjusted to pH 3.0 with hydrochloric acid. did. This was suspended in a spore suspension (10 ⁷ cells / ml or more), and cultured at 28-30 ° C. for 4 days with shaking at 160 rpm. After culturing, the mixture was filtered through filter paper, and the resulting enzyme solution was vacuum-dried to obtain a bamboo shoot-producing enzyme powder.
After reacting casein as a substrate at pH 2.8 and 37 ° C. for 20 minutes, pH 4 acetate buffer containing 1.8% TCA was added to stop the reaction, and the reaction was filtered through filter paper to tyrosine in the filtrate. The amount is measured as enzyme activity. The activity that produces 1 micromole of tyrosine per minute is defined as 1 unit (U).
The activity of the oyster mushroom-producing enzyme powder used in the following examples is 215,000 U / g.

表１に示すごとく、本発明の調味料にはグルタミン酸や遊離アミノ酸が豊富に含有され、BCAAも多い。全アミノ酸および遊離アミノ酸について、各アミノ酸の含量を定量したところ、全アミノ酸中のグルタミン酸に対する遊離アミノ酸中のグルタミン酸の割合が２０％以下と、非常に少なく、グルタミン酸はグルタミンを含むペプチドの形態で存在するものと考えられる。ロイシンはほとんどが遊離アミノ酸として存在している。 10 g of raw material shown in Table 1 (solid conversion) was placed in a 200 ml Erlenmeyer flask, tap water was added to make the total amount 100 g, and the pH was adjusted to 3.8 to 4.0 with hydrochloric acid. To this, 0.3 g of the bamboo shoot-producing enzyme powder obtained in Reference Example 1 was added, and the mixture was shaken at 160 rpm in a rotary shaker at 50 ° C. for 16 hours. After heating in boiling water for 15 minutes and stopping the reaction, this was centrifuged to obtain the seasoning of the present invention as a supernatant (extract).
As a control, tap water was similarly added to make the total amount 100 g, then heated at 95 ° C. for 30 minutes, allowed to cool, and centrifuged to obtain a hot water extraction seasoning.
Table 1 shows the content (%) per extract solid content of each amino acid in the seasoning and hot water extraction seasoning of the present invention.

As shown in Table 1, the seasoning of the present invention is rich in glutamic acid and free amino acids, and has a large amount of BCAA. When the content of each amino acid was quantified for all amino acids and free amino acids, the ratio of glutamic acid in the free amino acid to glutamic acid in all amino acids was very low, 20% or less, and glutamic acid exists in the form of a peptide containing glutamine. It is considered a thing. Leucine is mostly present as a free amino acid.

As described above, according to the present invention, an enzyme-decomposable seasoning having a high extract ratio and an improved taste without bitterness can be obtained from a plant protein-containing raw material.

Claims (3)

  An enzyme-decomposable seasoning that is obtained by decomposing plant protein-containing raw materials with an agaric-producing enzyme and extracting it.   The seasoning according to claim 1, wherein the plant protein-containing material is selected from wheat gluten, corn protein, soy protein and potato protein. 2. The enzyme according to claim 1, wherein the aqueous dispersion of the plant protein-containing raw material is subjected to enzymatic degradation with a bamboo shoot-producing enzyme at pH 2.0 to 6.0 and at a temperature of 30 to 70 ° C. A manufacturing method for degradable seasonings.