Production of hydrolysate seasoning

Details Production of hydrolysate seasoning Production of hydrolysate seasoning

2000-12-04

2003-05-27

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

C426S052000, C426S533000, C426S656000

Reexamination Certificate

active

06569476

ABSTRACT:

FIELD OF THE INVENTION
The present invention relates to a process for producing a hydrolysate seasoning. In particular to a process for preparing a hydrolysate seasoning by the biological hydrolysis of a protein containing material.
BACKGROUND OF THE INVENTION
Co-pending application EP-A-0824873 describes a process for producing a seasoning by preparing a fermented protein koji from a protein containing material and a carbohydrate and hydrolyzing the fermented protein koji at a temperature between 15° C. and 60° C., a pH of from 4.5 to 10, for a period of 6 hours to 28 days. The process is characterized by inoculating the protein containing material and carbohydrate with a culture of a lactic acid bacteria at an inoculation density of from 10
3
to 10
7
cfu/g of fermented protein koji either at the fermented protein koji stage or at the hydrolysis stage. The lactic acid bacteria inhibits the growth of contaminating bacteria and protects the koji from abnormal fermentation and putrefaction that is caused by the contaminating bacteria.
Some lactic acid bacteria, e.g.
Lactobacillus sake
(
L. sake
), produce peptidases and fiber hydrolysing enzymes. An APIZYM kit has been used to demonstrate that lactic acid bacteria have enzymatic activity such as phosphatase, lipase, aminopeptidase (leucyl-, valyl-, cystyl-), protease (chymotrypsin) and carbohydrase (galactosidase, glucosidase, N-acetyl-&bgr;-glucosaminidase) activity. Lactic acid bacteria, however do not produce glutaminase activity extracelluarly. Among the carbohydrases that are produced is N-acetyl-&bgr;-glucosaminidase, a fiber hydrolysing enzyme. The substrate of this enzyme, N-acetyl-&bgr;-glucosamine, is commonly found in chitin. Therefore, these lactic acid bacteria produce chitinase that is capable of degrading the polysaccharide chains of fungal cell walls. When API 50 CHL is used to characterize the lactic acid bacteria, it can be shown that they are able to break down mannose, rhamnose, N-acetyl-&bgr;-glucosamine, melibiose, saccharose, trehalose, &bgr;-gentiobiose, and gluconate. Each of these are carbohydrates are commonly found in plant cell walls. Among the enzymes produced by lactic acid bacteria is gluconase which is also a fungal cell wall degrading enzyme.
These properties make lactic acid bacteria a valuable source of proteolytic and fiber hydrolyzing enzymes, in addition to its ability to protect against abnormal fermentation and putrefaction.
SUMMARY OF THE INVENTION
The invention is directed to a process for producing a hydrolysate seasoning. The process involves providing an aqueous solution of one or more protein containing materials and hydrolyzing the one or more plant protein containing materials in the presence of one or more enzymes that have proteolytic activity and one or more enzymes that have fiber hydrolyzing activity to provide the hydrolysate seasoning. Preferably, the protein containing material contains about 30 to 100 percent protein. The protein containing material may be one or more of soya, wheat germ, corn gluten, rice gluten, or wheat gluten.
In another embodiment the one or more protein containing materials is a fermented protein koji prepared from the one or more protein containing materials and a carbohydrate. Hydrolysis of the fermented protein koji may be carried out at a temperature of about 15° C. to 37° C. for about 12 hr to 5 days or at a temperature of about 37° C. to 55° C. for a about 8 hr to 2 days. The fermented protein koji may be prepared by fermenting one or more protein containing materials and a carbohydrate with a culture comprising one or more of
Aspergillus oryzae
and
Aspergillus sojae
. The koji may also be inoculated with a culture of a lactic acid bacteria at an inoculation density of from 10
3
to 10
9
cfu/g of protein containing material either before the koji is fermented or before the koji is hydrolyzed.
The one or more enzymes that have proteolytic activity may be obtained from bacteria, fungi, or yeast. The one or more enzymes that have proteolytic activity may be one or more of a proteolytic enzyme produced during a koji fermentation, a proteolytic enzyme produced by lactic acid bacteria that has been inoculated into the plant protein material, or a technical proteolytic enzyme.
The one or more enzymes having fiber hydrolyzing activity may be obtained from bacteria, fungi, or yeast. The one or more enzymes containing fiber hydrolyzing activity may be one or more of a fiber hydrolyzing enzyme produced during a koji fermentation, a fiber hydrolyzing enzyme produced by lactic acid bacteria that has been inoculated into the protein material, or a technical fiber hydrolyzing enzyme.
When the one or more protein containing materials is a koji, the one or more enzymes having proteolytic activity or the one or more enzymes having fiber hydrolyzing activity may be added to the plant protein containing materials before the koji is fermented.
The hydrolysis of the protein containing material may be carried out in the presence of salt in an amount of up to 100% by weight based on the weight of the protein material.
The process may further include the step of pressing the hydrolysate seasoning to separate a liquid hydrolysate seasoning from a solid residue. The liquid hydrolysate seasoning may be pasteurized at a temperature of about 90° to 140° C. for a period of about 15 seconds to 30 minutes and then filtered. When the hydrolysis is carried out in the absence of salt, salt may be added before pressing or after pressing to provide a liquid hydrolysate seasoning having a salt content of less than 60% by weight based on the weight of dry matter. The process may further include the step of concentrating the liquid hydrolysate seasoning to provide a concentrated hydrolysate seasoning, drying the concentrated hydrolysate seasoning to provide a dried hydrolysate seasoning, and milling the dried hydrolysate seasoning into a powder to give a solid hydrolysate seasoning, wherein the solid hydrolysate seasoning has a water content of less than about 2 percent.
The process may also include the step of inoculating the protein containing material with a lactic acid bacteria selected from the group consisting of
L. sake, L. brevis, L. casei, L. curvatus, L. pentosus, L. plantarum, L. pentosaceus,
and mixtures thereof.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention provides a process for producing a hydrolysate seasoning that comprises hydrolyzing a protein containing material with enzymes having proteolytic activity and fiber hydrolyzing activity. We have surprisingly found that there is an improvement in the organoleptic properties of the seasoning when the hydrolysate seasoning is produced by hydrolyzing a protein containing material with enzymes that have proteolytic activity and fiber hydrolyzing activity. This improvement may be achieved with or without the preparation of koji and/or in the presence or absence of lactic acid bacteria.
The phrase “hydrolysate seasoning,” as used herein means is a flavoring or seasoning prepared by hydrolyzing proteins.
The phrase “proteolytic activity,” as used herein means enzymatic activity that leads to the hydrolysis of peptide bonds.
The phrase “fiber hydrolyzing activity,” as used herein means enzymatic activity that breaks down fiber material such as cellulose and glucans.
The phrase “koji,” as used herein means a mixture of plant proteins and carbohydrates that are combined with an Aspergilli culture to ferment the mixture.
The protein containing material used as the substrate typically contains from about 30 to 100% of protein, preferably from about 70 to 90% of protein.
The protein containing material may be a plant protein material including, but not limited to soya, wheat germ, corn gluten, rice gluten, wheat gluten, and the like or it may be a fermented protein koji prepared from the protein containing material and a carbohydrate. The fermented protein koji may be prepared, for example, by fermenting one or more protein containing materials together with a carbohydrate with a culture of
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