JPH066029B2 - How to deodorize proteins - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a material odor that is the most limiting factor in the use of protein or its hydrolyzate, which is a valuable food resource and an important nutrient. To effectively remove the.

[Conventional technology]

Proteins are widely distributed in living organisms such as mammals and fish such as animals and plants, and these proteins have odors peculiar to the living organisms, such as milk odor, mutton odor, soy protein odor, and fish odor. . These odors peculiar to living organisms are generally said to be material odors, but the main causative substances are volatile carbonyl compounds mixed with proteins, bases such as trimethylamine, organic acids and sulfur-containing compounds. Is generally known. However, the thresholds of all these substances are very small, and therefore the material odor is generated in the presence of an extremely small amount, and the offensive odor-generating substances are different for each material. It is said to be difficult. On the other hand, some methods for deodorizing proteins have been reported, but none of them are effective enough to provide a functional food / beverage material suitable for consumer taste.

For example, a conventional method for removing the material odor of protein and its problems are as follows.

(1) Physical method There is a method of physically removing the causative agent of the material odor by treating the protein with an adsorbent such as activated carbon, activated clay or synthetic polymer. There is a limit, and the return odor is likely to occur. In addition, hydrophobic amino acids such as tryptophan are likely to be adsorbed, resulting in deterioration of nutritional quality.

(2) Chemical method Proteins are treated with chemical substances such as hydrogen peroxide to chemically convert the substance causing the material odor into a substance with a low odor. Not only is it insufficient, but it also leads to changes and degradation of amino acids, which tend to impair the nutritional value of proteins.

(3) Biological method A method using microbial cells such as baker's yeast, Aspergillus niger, treatment with aldehyde-metabolizing enzyme, etc.
Methods such as No. 46303 and No. 58-46304 are used. However, these methods have drawbacks in that the effect is insufficient when microbial cells are used, and the microbial cells are likely to have an odor due to the treatment. On the other hand, when an enzyme is used, the specificity of the enzyme can be removed because the enzyme has high substrate specificity (for example, in the case of an aldehyde-metabolizing enzyme, only the aldehyde), and the deodorizing effect is insufficient. In order to solve this, it is necessary to use a plurality of enzymes, and it is necessary to add an expensive coenzyme such as NAD or NADH (nicotinamide adenine dinucleotide or its reduced form) to the enzymatic reaction, which leads to cost increase. It has a low industrial utility value.

[Problems to be solved by the invention]

Therefore, the present invention can be applied to (i) removal of material odors of various proteins and has a very high deodorizing effect, and (ii) without deteriorating the quality of materials, particularly nutritional value, and odor of bacterial cells. The object of the present invention is to provide a method for removing a material odor of a protein, which enables removal of the material odor without adding a (iii) extremely low cost for removing the material odor.

[Means for solving problems]

According to the present invention, when the bacterial cells or bacterial cell contents of acetic acid bacteria are used to remove the raw material odor of protein, the above problems can be effectively solved by the biochemical action in the bacterial cells or bacterial cell contents. It was made based on the knowledge of.

That is, the present invention is a material present in the above substance obtained by treating a protein, a hydrolyzate thereof, or a substance containing these (hereinafter abbreviated as a protein etc.) with cells of acetic acid bacteria or their cell contents. Provided is a method for deodorizing a protein, which is characterized by removing odor.

The protein of interest in the present invention may be of any origin such as plant, animal or microbial protein, and examples thereof include soybean protein, fish protein and milk protein. In addition, a product obtained by hydrolyzing these proteins with an enzyme, an acid or an alkali may be used. Such a protein hydrolyzate can be easily prepared by a known method.
In addition, protein-containing materials such as defatted soybeans, fish or sardines, water-soluble proteins obtained during steaming processing of mackerel, fish soluble extracts such as fish soluble containing amino acids, and blood of livestock such as cows and pigs. Etc. can also be used.

Generally, these proteins and the like, which are in the form of a solution, should be directly processed. The powdery substance is subjected to treatment as an aqueous suspension, and the concentration of proteins and the like at that time may be within a range that can be made uniform by ordinary stirring. Also, for example, in the case of lumps such as raw meat that cannot be uniformly suspended in water, the bacterial cells or bacterial cell contents are directly added and thoroughly mixed, and the bacterial cells or bacterial cell contents are solid surfaced. The goal can be achieved by making sure that the information is evenly distributed.

The acetic acid bacterium added to the protein or the like may be any bacterium belonging to the genus Acetobacter or the genus Gluconobacter, for example, Acetobacter aceti (Acetobacter aceti).
ti) IFO 3281, Acetobacter aceti subsp.
orleanensis) IFO13752, Acetobacter peroxydans IFO13755, Gluconobacter subox
ydans) IFO3172, Gluconobacter suboxydans variant alpha
var. alpha) IFO3254 etc. Any of these acetic acid bacteria can obtain a sufficient deodorizing effect as long as they are cultured by a method used for usual acetic acid bacteria culture. In addition, the bacterial cells used for vinegar production can also be used,
Industrially, it is practical to use the above bacterial cells. In the deodorizing treatment of the present invention, in addition to the bacterial cells of acetic acid bacteria, if necessary, known bacterial cell disruption methods, such as ultrasonic treatment and French press treatment, may be used for the bacterial cell contents. The effect is almost the same as when using.

In the present invention, the above-mentioned proteins and the like are treated with bacterial cells or bacterial cell contents of acetic acid bacteria.
Using various methods such as a method of adding the bacterial cells of the acetic acid bacterium or the bacterial cell contents to a protein or the like and performing contact treatment while mixing, a method of contacting with the bacterial cells of the acetic acid bacterium immobilized on a carrier You can Among these, in the method in which acetic acid bacteria are added to a protein or the like and mixed and subjected to a contact treatment, the amount of the acetic acid bacteria to be added to the reaction system is the amount of the protein or the like contained in the whole system, Further, although it varies depending on the amount of the substance causing the material odor contained in proteins and the like, in the case of normal bacterial cells, 0.001 to 5% by weight (hereinafter abbreviated as%) in terms of dry weight of bacterial cells relative to the whole system, It is preferably 0.005 to 1%.
Further, in the case of bacterial cell contents, it is sufficient to convert the original bacterial cells and add the same amount. In addition, since the bacterial cells obtained by an operation such as centrifugation after culturing usually contain about 60 to 90% of water, the water content is taken into consideration during the treatment, and the dry weight is converted into the above range. It is good to add a quantity.

The pH at the time of treatment is, if necessary, inorganic acids such as hydrochloric acid and sulfuric acid, organic acids such as citric acid and malic acid, or sodium hydroxide,
Using an alkali such as potassium hydroxide, the pH is 3.0 to 8.
It is desirable to adjust the pH to 0, preferably pH 3.0 to 6.0. The treatment temperature is 0 to 60 ° C, preferably 5 to 45 ° C. The treatment time varies depending on the amount of acetic acid bacteria added, but usually 5 minutes to 3 hours is sufficient. After the treatment, the deodorized protein or the like can be directly used as a food material as it is, but can be frozen or dried and stored if necessary. In addition, the bacterial cells or bacterial cell contents of the acetic acid bacteria used for the treatment are centrifuged as necessary,
It can be separated from proteins and the like by a known solid-liquid separation method such as filtration. It should be noted that the cells or cell contents can be used repeatedly, and the effect of removing the material odor such as protein does not decrease at least several times.

Although the present invention adopts the above method, its mechanism of action, that is, the mechanism for removing the material odor in the present invention is unknown, but the causative substance of the material odor is the metabolic mechanism in the bacterial cells or bacterial cell contents. It is thought that this is because the substance is taken up by and converted into an odorless substance.

〔The invention's effect〕

It significantly reduces the value of various proteins as food ingredients,
According to the present invention, the material odor of the protein, which is the largest limiting factor for effective use, is not impaired in the quality of the protein, particularly the nutritional quality, and the odor of cells is not accompanied by the treatment. It can be removed very effectively and easily.

Therefore, the protein or the like obtained by the present invention can be widely used as a material for various kinds of foods in functional foods / beverages, etc., which have high taste and taste for consumers.

Next, the present invention will be described with reference to examples.

〔Example〕

Example 1 9 kg of water and 80 g of pepsin (manufactured by Tokyo Kasei) were added to 1 kg of defatted sardine meal, a hydrolysis reaction was performed at pH 2.0 and 40 ° C. for 6 hours, and then the reaction was stopped by heating at 90 ° C. for 30 minutes. . Then, solid-liquid separation was carried out by centrifugation to separate the supernatant portion. 7.5 kg of water was added to the precipitated portion, centrifugation was carried out again, the supernatant was separated, and a total of 15 kg of a water-soluble protein solution was obtained by combining the supernatant collected at the first time (protein concentration: 3.2%). : Nitrogen concentration obtained by Kjeldahl method x 6.2
5 shows. The same applies to the following examples. ) This protein solution was adjusted to pH 3.0 with sodium hydroxide and then collected in 750 g portions. 27,000 × after culturing
g, 0.75 g of various acetic acid bacterial cells collected by centrifugation for 15 minutes (0.01% based on the total dry weight)
Alternatively, the bacterial cell contents of these acetic acid bacteria were added to the aqueous protein solution so that the dry cell weight of the original bacterial cells was 0.01% based on the whole system. As the bacteria-pair content, a supernatant obtained by adding physiological saline to 1 g of the bacteria at a ratio of 5 ml, sonicated at 20 kHz for 10 minutes and then centrifuged at 2,500 × g for 15 minutes was used. . After addition of acetic acid bacteria cells or cell contents, contact treatment was carried out at 30 ° C. for 5 minutes with gentle stirring to examine the effect of removing material odor (fish odor). The acetic acid bacteria used in the above test are as follows, and the bacterial cell contents were prepared from the same bacterial cells.

Strain I Acetobacter aceti IFO3281 Strain II Acetobacter aceti subspecies
Orleanensis IFO13752 Strain III Acetobacter peroxidans IFO137
55 Strain IV Gluconobacter suboxidans IFO31
72 Strain V Gluconobacter sub-oxydance variant alpha IFO3254 Deodorant effect was evaluated by 15 trained panelists and sensory evaluation and change of the amount of aldehyde, which is one of the typical components of material odor, by gas chromatography. It was done by analyzing in.

Sensory evaluation In sensory evaluation, the intensity of the material odor when the treatment according to the present invention was carried out and when it was not carried out was scored according to the criteria shown below, and the average value of the evaluation points by 15 persons was calculated to compare the two. It was

0 ……… I don't feel the smell of the material at all 1.0 ………… I hardly feel it 2.0 ………… I feel a little 3.0 ………… I feel a little 4.0 ………… I feel a strong 5.0 ……… 〃 It feels very strong ○ Gas chromatography analysis The aldehyde was analyzed under the following conditions.

Machine type: Gas black Shimadzu GC-9A Liquid phase: Silicon OV-17 5% Carrier: Chromosorb W 60-80 mesh Analysis temperature: Injection 300 ° C, column 260 ° C Carrier gas: N ₂ 60ml / min Detector: FID or more Under the conditions of, a protein aqueous solution or protein suspension,
By reacting with 2,4-dinitrophenylhydrazine, the aldehyde mixed in the protein was separated as a 2,4-dinitrophenylhydrazine derivative and used for analysis. The detection limits of various aldehydes under the conditions of this analysis are as follows.

Aldehyde (ppm / unit protein
Quality) acetaldehyde (hereinafter abbreviated as (c-2)) 0.
1 Propionaldehyde (the same (c-3)) 0.06 n-butyraldehyde (the same (nc-4)) 0.01 n-valeraldehyde (the same (nc-5)) 0.01 Functionality with untreated products Table 1 shows a comparison of evaluations and Table 2 shows an analysis result of aldehydes.

From the results in Table 1, it can be seen that the material odor (fish odor) is significantly reduced when treated with various acetic acid bacterial cells or bacterial cell contents, as compared to the untreated case. At this time, the addition of bacterial cell odor during the treatment did not pose any problem. Furthermore, the results in Table 2 show that the amount of aldehyde in the protein was also significantly reduced by the treatment.

Next, the change in the nutritional value of the protein with the treatment was investigated. Generally, the nutritional value of a protein is represented by an amino acid score and can be obtained as follows.

As a comparative protein, a model protein having a nutritionally ideal amino acid content (FAO / WHO 1973 standard pattern) was used. Therefore, the amino acid composition of the protein of the untreated product, the bacterial cells of strain I and the treated product of bacterial cell contents was analyzed to obtain an amino acid score from the analysis value of tryptophan, which is the first restricted amino acid. The results are shown in Table-3.

As can be seen from the results shown in Table 3, no decrease in amino acid score was observed due to the treatment with acetic acid bacteria.

Furthermore, a protein solution having an extremely weak material odor (fish odor) obtained by the bacterial cell treatment of strain III and the bacterial cell content treatment of strain IV in the present example was lyophilized into a powder, which contained various minerals and vitamins. When a drink was prepared by adding 5% of protein to the aqueous solution, a drink having no taste or smell was obtained, and the drink had a very good taste.

Example 2 700 g of water was added to 200 g of dairy sodium casein, and after sufficiently stirring, the pH of the hydrochloric acid was adjusted to 6.0, and water was added to obtain 1000 g of an aqueous casein solution (protein concentration 18.
5%). For this solution, 2.7 g of Gluconobacter suboxidans variant alpha IFO 3254 bacterial cell content obtained in the same manner as in Example 1 (based on the dry weight of the original bacterial cell, based on the entire system) 0.005%) was added, and contact treatment was performed at 30 ° C. for 1 hour with gentle stirring. After processing, the strength of the material odor (milk odor)
Sensory evaluation was carried out in the same manner as in Example 1. The results are shown below.

Sensory evaluation of the product of the present invention 0.9 Untreated product 〃 ………… 4.1 As can be seen from these results, when the dairy gossain solution is treated with the acetic acid bacterium content, the material is extremely short. The odor (milk odor) can be largely removed.

In addition, the casein having a very weak material odor obtained in this example was lyophilized into a powder, which was used as a protein.
%, A dietary supplement containing saccharides, lipids, various vitamins and minerals in a well-balanced manner was prepared. As a result, a food with very good taste was obtained without any offensive taste or odor of the ingredients.

Example 3 Based on Example 1, from 50 g of bacterial cells obtained by washing acetic acid bacteria (Acetobacter aceti) used for vinegar brewing with water and then centrifuging at 27,000 × g for 15 minutes, 278 g of the product was obtained. Add 278 g of this bacterium-to-content (1.0% to the whole system in terms of the dry weight of the original bacterium) to 500 g of the commercially available mutton so that the bacterium content is evenly contacted with the whole meat Mix well and mix at 5 ° C for 3
Time contact treatment was performed. During this time, the meat was lightly mixed every 30 minutes. After the treatment, the dish was lightly washed with water to wipe off the water, and then grilled meat was prepared using salad oil. This 15
Tasting was performed by a famous panelist, and sensory evaluation was performed by a two-point discrimination method. The results are shown in Table-4.

As can be seen from these results, the material odor (mutton odor) was obtained by treating the bacterial cell contents obtained from the acetic acid bacteria used for vinegar brewing.
Was effectively removed, and the overall flavor was also favored by the product of the present invention with a significant difference from the untreated product. At this time, the texture of the meat was not affected at all.

Example 4 300 g of water was added to 500 g of cod paste and sufficiently stirred, and then the pH was adjusted to 4.0 with hydrochloric acid, and water was further added to give 10
00 g of fish meat suspension was obtained (protein concentration 10.8%).

To this suspension, 10 g of cells of Acetobacter peroxidans IFO13755 obtained according to Example 1 (0.1% in terms of dry weight based on the total system) was added, and the mixture was added at 30 ° C.
The contact treatment was carried out for 30 minutes with gentle stirring. After the completion of the treatment, sensory evaluation and analysis of the amount of aldehyde by gas chromatography were performed in the same manner as in Example 1. The sensory evaluation results are shown below, and the aldehyde analysis results are shown in Table-5.

Sensory evaluation value of cell-treated product ………… 0.8 〃 of untreated product ………… 4.0 As is clear from the above results, the material odor (fish odor) was significantly reduced by the treatment with acetic acid bacteria, and at this time, the amount of aldehyde in the material was significantly reduced as compared with the untreated material.

Example 5 6 kg of 20% hydrochloric acid was added to 4 kg of defatted soybean, and hydrolysis was carried out at 90 ° C. for 12 hours. After completion of the reaction, pH was adjusted to 5.0 with NaOH and filtration was performed to obtain 5.2 kg of acid hydrolyzate of defatted soybean (protein concentration 27%). This solution was desalted with an electrodialyzer TS-230 type manufactured by Tokuyama Soda Co., Ltd. (using CM-2 and AM-3 membranes), and to this solution, Gluconobacter suboxy was obtained according to Example 1. Dance I
5.2 g of FO3172 bacterial cells (dry weight based on the whole system)
0.01%) was added, and contact treatment was carried out by gently stirring at 45 ° C for 5 minutes. After the treatment, in the same manner as in Example 1,
Sensory evaluation and analysis of the amount of aldehyde by gas chromatography were performed. Next, the results of sensory evaluation are shown in Table 6 as the results of analysis of the amount of aldehyde.

Sensory evaluation value of the cell-treated product ………… 0.5 〃 of the untreated product ………… 3.8 As is clear from the results, the material odor (bean odor) was effectively removed by the treatment of Gluconobacter suboxidans IFO3172 bacterial cells, and at the same time, the amount of aldehyde contained in the material was significantly reduced. Furthermore, the acid hydrolyzate of defatted soybean having an extremely weak soybean odor obtained in this Example was lyophilized into a powder, and a drink formulation was prepared by using this as a protein source and blending in the same manner as in Example 1. A drink with a good palatability that did not feel at all and had no off-taste was obtained.

Example 6 During the production of sardine fish meal, 850 g of fish sobri enriched with water-soluble proteins and amino acids was obtained from 10 kg of fresh fish by pressing after steaming. 4,000x this
Centrifuge for 20 minutes to remove oils and solids, and concentrate under reduced pressure to give 100g of seasoning liquid with excellent taste.
Was obtained (protein concentration 32%). PH 4.0 with hydrochloric acid
Acetobacter aceti subspecies orlanenensis IFO13752 obtained according to Example 1
0.5 g of mycelia (0.05% based on dry weight)
Was added, and the mixture was stirred gently at 30 ° C. for 60 minutes to perform contact treatment. After the treatment, sensory evaluation and analysis of the amount of aldehyde by gas chromatography were carried out in the same manner as in Example 1 to examine the effect of removing the material odor. Next, the results of sensory evaluation are shown in Table-7.

Sensory evaluation value of the cell-treated product ………… 1.0 〃 of the untreated product ………… 4.5 As is clear from the results, Acetobacter aceti subspecies Orleanensis IFO1375 was used as a seasoning solution with good taste obtained from sardine fish solubles.
When treated with the cells of No. 2, the material odor (fish odor) was effectively removed, and at the same time, the amount of aldehyde in the material was significantly reduced.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location A23L 1/015 8214-4B 1/31 A 8931-4B 1/311 8931-4B 1/325 101 D

Claims (1)

[Claims] 1. A protein characterized by treating a protein, a hydrolyzate thereof, or a content thereof with an acetic acid bacterium cell or cell content to remove a raw material odor present in the substance. Deodorizing method.