Method for changing aroma and method for enhancing taste of composition containing vegetable protein

Abstract

The purpose of the present invention is to provide a processing technique for changing the aroma and / or enhancing the taste of a composition containing a vegetable protein. By treating a composition containing a vegetable protein with a protein deamidase, it is possible to change the aroma and / or enhance the taste of the composition containing a vegetable protein.

Description

Technical Field

[0001] The present invention relates to a technique for processing a composition containing vegetable protein to change its aroma and / or enhance its taste. Background Art

[0002] Beverages rich in nutrients such as protein can easily provide nutrients, and have thus been widely popular in the past. On the other hand, against the backdrop of the recent increased awareness of protein crisis, health consciousness, environmental problems, animal welfare, etc., the popularity of vegetable protein food products using plant-derived raw materials as alternatives to animal-derived food and drink has increased.

[0003] Regarding vegetable protein food products, various improvement treatments have been studied with the aim of popularizing and promoting them and improving their existing properties.

[0004] Regarding such improvement treatments, a great deal of research has been conducted particularly on soybean food products. For example, Patent Document 1 discloses that a decomposition product obtained by inactivating a protease-treated product obtained by subjecting soybean protein to protease treatment and not performing solid-liquid separation on the inactivated product can improve the flavor of soybean food. In addition, Patent Document 2 discloses that by adding a composition obtained by treating the fat component in soy milk with lipase to a food product made from soybeans as a raw material, it is possible to impart or enhance the unique flavor, richness, and thickness of soybeans.

[0005] In addition, Patent Document 3 discloses that by using D-allulose to perform an amino-carbonyl reaction based on heating with a protein, it is possible to generate a large amount of pyrazines or furanones known to impart a preferred aroma to food, and this technique can also be applied to plants.

[0006] Prior Art Documents Patent Documents Patent Document 1: Japanese Unexamined Patent Application Publication No. 2007-312626 Patent Document 2: Japanese Unexamined Patent Application Publication No. 2015-216846 Patent Document 3: Japanese Unexamined Patent Application Publication No. 2008-048685 Summary of the Invention

[0007] Technical Problem to be Solved by the Invention In order for vegetable protein food products to penetrate more deeply into the general market, it is necessary to consider the diversity of consumer preferences or the usability in various cooking products, etc. Considering these aspects, a processing technique is desired that can achieve characteristic changes such as enhancing or reducing the quality and / or grade of the aroma possessed by a composition containing vegetable protein, or enhancing the taste possessed by a composition containing vegetable protein.

[0008] Accordingly, an object of the present invention is to provide a processing technique for changing the aroma and / or enhancing the taste of a composition containing vegetable protein.

[0009] Technical solution for solving the technical problem The present inventors have found that by treating a composition containing vegetable protein with a protein deamidase, it is possible to change the aroma and / or enhance the taste of the composition. The present invention has been completed by further repeated studies based on this finding.

[0010] That is, the present invention provides an invention in the following-described manner.

[0011] Item 1. A method for changing the aroma of a composition containing vegetable protein, which comprises the step of treating a composition containing vegetable protein with a protein deamidase.

[0012] Item 2. The method according to Item 1, wherein the vegetable protein is a protein of a plant selected from cereals, legumes, and seeds.

[0013] Item 3. The method according to Item 1 or 2, wherein the vegetable protein is a protein of a plant selected from barley, wheat, rye, sorghum, corn, soybean, lentil, broad bean, pea, chickpea, mung bean, almond, cashew nut, hazelnut, pistachio, walnut, peanut, and coconut.

[0014] Item 4. The method according to any one of Items 1 to 3, wherein the treatment time is 5 hours or more.

[0015] Item 5. The method according to any one of Items 1 to 4, wherein the protein deamidase is protein glutaminase.

[0016] Item 6. A method for enhancing the taste of a composition containing vegetable protein, which comprises the step of treating a composition containing vegetable protein with a protein deamidase.

[0017] Item 7. The method according to Item 6, wherein the vegetable protein is a protein of a plant selected from cereals, legumes, and seeds.

[0018] Item 8. The method according to Item 6 or 7, wherein the vegetable protein is a protein of a plant selected from barley, rice, wheat, rye, sorghum, corn, soybean, lentil, broad bean, pea, mung bean, almond, cashew nut, hazelnut, pistachio, walnut, and peanut.

[0019] Item 9. The method according to any one of Items 6 to 8, wherein the treatment time is 5 hours or more.

[0020] Item 10. The method according to any one of Items 6 to 9, wherein the protein deamidase is protein glutaminase.

[0021] Item 11. An aroma modifier for a composition containing vegetable protein, which comprises a protein deamidase.

[0022] Item 12. A taste enhancer for a composition containing vegetable protein, which comprises a protein deamidase.

[0023] Item 13. A method for producing a composition containing processed vegetable protein, which includes a step of treating a composition containing vegetable protein with a protein deamidase to carry out a reaction for changing the aroma and / or enhancing the taste of the composition containing vegetable protein.

[0024] Item 14. A food or drink containing vegetable protein, which comprises a composition containing processed vegetable protein obtained by the production method described in Item 13.

[0025] Advantages of the Invention According to the present invention, a processing technique for changing the aroma and / or enhancing the taste of a composition containing vegetable protein can be provided. Detailed Description of the Invention

[0026] 1. Method for changing aroma and method for enhancing taste of composition containing vegetable protein The aroma-changing method and taste-enhancing method for a composition containing vegetable protein according to the present invention are characterized in that both include a step of treating a composition containing vegetable protein with a protein deamidase. Hereinafter, the aroma-changing method and taste-enhancing method for a composition containing vegetable protein according to the present invention will be described in detail.

[0027] 1-1. Aroma change In the present invention, the change in the aroma of a composition containing vegetable protein means that, compared with the case where a composition containing vegetable protein is not treated with a protein deamidase, either or both of the quality and grade of the fragrance change. In the case where the quality of the fragrance changes to a heterogeneous fragrance, this change is expressed as the "imparting" of the heterogeneous fragrance. In the case where the grade of a homogeneous fragrance changes to a different grade, in the case where the different grade is a higher grade, this change is expressed as the "enhancement" of the fragrance, and in the case where the different grade is a lower grade, this change is expressed as the "reduction" of the fragrance.

[0028] As examples of aroma changes, the following can be cited: imparting an aromatic odor, reducing green leaf volatiles, imparting or enhancing green leaf volatiles, reducing the aroma of the raw material (plant-based food material), enhancing the aroma of the raw material, and any combination thereof.

[0029] An aromatic odor means imparting the aroma of the quality generated during carbonization. By imparting the aroma of such a quality, an aromatic odor creates a comfortable aroma as a whole and is generally favored by a wide range of preference levels.

[0030] Green leaf volatiles are a general term for volatile compounds with 6 carbon atoms such as hexanal and are known as green leaf aroma. By imparting or enhancing green leaf volatiles, a characteristic green leaf aroma is created, and thus the aroma changed in this way is favored by some preference levels as a refreshing aroma. Conversely, by reducing such green leaf volatiles, the aroma of other qualities becomes prominent, or it becomes an original flavor state in which the aroma characteristics are diluted. Therefore, the aroma changed in this way is favored by preference levels that repel green leaf volatiles as a so-called grassy taste.

[0031] 1-2. Taste enhancement In the present invention, the taste enhancement of a composition containing plant-based protein means improving the taste grade compared to the case where the composition containing plant-based protein is not treated with protein deamidase. The taste from the perspective of quality is represented by the so-called five basic tastes (sweetness, saltiness, sourness, bitterness, umami). As specific ways of enhancing the taste, the following can be cited: enhancing one or more of the five basic tastes to make them prominent, and enhancing the taste of the original raw material as a whole. In addition, as an example of the case where one or more of the five basic tastes are significantly enhanced, the enhancement of sweetness, the enhancement of an aromatic taste (a complex taste of bitterness and umami, or a complex feeling of this complex taste and aromatic aroma), the enhancement of sourness, etc. can be cited.

[0032] 1-3. Composition containing vegetable protein Regarding the composition containing plant-based protein used in the present invention, typically, it contains a plant-based protein material and water together, and its properties are not particularly limited. As specific examples of the properties of the composition containing plant-based protein, for example, properties with fluidity such as liquid, slurry, and paste (hereinafter, these compositions containing plant-based protein with fluidity properties will also be collectively referred to as "liquids, etc."), and organized or unorganized solid states can be cited.

[0033] As specific examples of the composition containing vegetable protein, the following can be cited: (i) a liquid obtained by dispersing a dry powder (one form of vegetable protein material) of a plant (typically a food material) that is a source of vegetable protein in water; (ii) a liquid obtained by crushing and dispersing a plant (typically a food material, one form of vegetable protein material) that is a source of vegetable protein in water, and removing insoluble matters such as skins derived from these plants by any means such as centrifugation, filtration, filter bag, sieve, etc. as needed; (iii) a liquid obtained by removing components other than vegetable protein from the liquid in (i) or (ii) above to increase the concentration of the protein; (iv) a liquid obtained by mixing a dry powder (one form of vegetable protein material) prepared from any of the liquids in (i) to (iii) above with water; and (v) a texturized vegetable protein material swollen with water.

[0034] Among these compositions containing vegetable protein, compositions having fluidity are preferably cited, and liquid compositions are more preferably cited. As a preferred example of the liquid composition containing vegetable protein, vegetable milk can be cited.

[0035] The vegetable protein is not particularly limited. For example, it can be cited: proteins of cereals such as barley, rice (regardless of the degree of milling, brown rice, polished rice, and rice having a degree of milling between them can be cited), wheat, rye, oats, buckwheat, sorghum, barnyard millet, chestnut, teff, quinoa, and corn; proteins of legumes such as soybean, lentil, broad bean, pea, chickpea, mung bean, lupin, and kidney bean; proteins of plants (vegetable food materials) such as canary grass seed, linseed, almond, cashew nut, hazelnut, pecan nut, macadamia nut, pistachio nut, walnut, brazil nut, peanut, coconut, pili nut, chestnut, sesame, and pine nut. These vegetable proteins can be used alone or in combination of multiple kinds.

[0036] Among the plants that are sources of the above vegetable protein, from the viewpoint of further enhancing the aroma change effect, the following can be cited: preferably barley, wheat, rye, sorghum, corn, soybean, lentil, broad bean, pea, chickpea, mung bean, almond, cashew nut, hazelnut, pistachio nut, walnut, peanut, and coconut.

[0037] Among the plants that are sources of the above vegetable protein, from the viewpoint of generating an aroma change that imparts an aromatic odor, the following can be cited as more preferable: rye, almond, coconut, hazelnut, and cashew nut. In addition, among these plants, from the viewpoint of generating an aroma change that further enhances the aromatic odor by reducing the green leaf odor in addition to the aroma change, hazelnut and cashew nut can be cited as further preferable.

[0038] Among the source plants of the above-mentioned plant-based protein, from the viewpoint of generating aroma changes that impart or enhance the green leaf odor, more preferably, barley, soybean, lentil, and mung bean can be cited.

[0039] Among the source plants of the above-mentioned plant-based protein, from the viewpoint of generating aroma changes that enhance the fragrance possessed by the raw material, more preferably, wheat, sorghum, pea, pistachio, and walnut can be cited.

[0040] Among the source plants of the above-mentioned plant-based protein, from the viewpoint of generating aroma changes that reduce the fragrance possessed by the raw material, more preferably, corn, chickpea, broad bean, and peanut can be cited. Additionally, among them, from the viewpoint of generating aroma changes that thin out the fragrance characteristics and produce a more original flavor state by reducing the green leaf odor in addition to the above-mentioned aroma changes, chickpea and broad bean are further preferred.

[0041] Among the source plants of the above-mentioned plant-based protein, from the viewpoint of further enhancing the taste-enhancing effect, preferably, barley, rice (more preferably brown rice), wheat, rye, sorghum, corn, soybean, lentil, broad bean, pea, mung bean, almond, cashew nut, hazelnut, pistachio, walnut, and peanut can be cited.

[0042] Among the source plants of the above-mentioned plant-based protein, from the viewpoint of enhancing sweetness, more preferably, wheat, sorghum, rice (further preferably brown rice), and corn can be cited.

[0043] Among the source plants of the above-mentioned plant-based protein, from the viewpoint of enhancing the aromatic flavor, more preferably, pistachio and hazelnut can be cited.

[0044] Among the source plants of the above-mentioned plant-based protein, from the viewpoint of enhancing sourness, more preferably, barley, rye, broad bean, lentil, mung bean, almond, walnut, cashew nut, and peanut can be cited.

[0045] Among the source plants of the above-mentioned plant-based protein, from the viewpoint of enhancing the flavor of the raw material itself as a whole, more preferably, soybean and pea can be cited.

[0046] The content (in terms of dry weight conversion) of the plant-based protein material in the composition containing the plant-based protein is not particularly limited. For example, 0.05 to 50% by weight, or 0.1 to 40% by weight can be cited. Preferably, it is 0.5 to 30% by weight, more preferably 1 to 25% by weight, further preferably 3 to 20% by weight, further preferably 5 to 15% by weight, and even more preferably 7 to 12% by weight.

[0047] The content of the vegetable protein in the composition containing the vegetable protein is not particularly limited, and examples thereof include 0.001 to 50% by weight, or 0.005 to 40% by weight, preferably 0.01 to 20% by weight, more preferably 0.05 to 15% by weight, still more preferably 0.1 to 10% by weight, still more preferably 0.3 to 7% by weight, and even more preferably 0.6 to 4% by weight.

[0048] Regarding the pH (25°C) of the composition containing the vegetable protein, it can be appropriately determined according to the optimum pH of the protein deamidase, etc., and examples thereof include 4 to 8, preferably 5 to 7.5, and more preferably 5.8 to 7.2.

[0049] In addition, when the vegetable protein contained in the composition containing the vegetable protein is the protein of a plant rich in starch such as grains (preferably wheat, barley, sorghum, rye, rice, and corn can be mentioned), such a composition containing the vegetable protein is preferably a composition treated with amylase. The treatment with amylase can be carried out before the treatment with protein deamidase, or can be carried out simultaneously with the treatment with protein deamidase.

[0050] Typical examples of the amylase include α -amylase. Regarding this α -amylase, there is no particular limitation, and examples thereof include those derived from the genus Aspergillus (such as Aspergillus oryzae and Aspergillus niger, etc.), the genus Bacillus (such as Bacillus amyloliquefaciens, Bacillus subtilis, and Bacillus licheniformis, etc.) α -amylase, preferably those derived from the genus Bacillus α -amylase, and more preferably those derived from Bacillus amyloliquefaciens α -amylase.

[0051] Regarding α the usage amount of the -amylase, per 1 g (in terms of dry weight conversion amount) of the vegetable protein material, examples thereof include 0.1 to 100 U, preferably 0.3 to 50 U, more preferably 0.6 to 25 U, still more preferably 1 to 10 U, still more preferably 1.5 to 6 U, and even more preferably 2 to 4 U.

[0052] Regarding α the activity of the -amylase, the amount of enzyme that reduces the iodine color development of potato starch by 10% in 1 minute is defined as 1 unit (1 U).

[0053] 1-4. Protein deamidase As the protein deamidase used in the present invention, as long as it does not involve the cleavage of peptide bonds and the cross-linking of proteins, and shows the effect of decomposing the amide group-containing side chain of proteins, there are no particular limitations on its type, source, etc. In addition, as long as the above effect is the main activity, it may further have the effect of decomposing the amide group-containing side chain of proteins accompanied by the cleavage of peptide bonds and the cross-linking of proteins.

[0054] Examples of the protein deamidase include an enzyme that deamidates glutamine residues in proteins to convert them into glutamic acid (for example, protein glutaminase), and an enzyme that deamidates asparagine residues in proteins to convert them into aspartic acid (for example, protein asparaginase).

[0055] More specific examples of the protein deamidase include: protein deamidases derived from the genus Chryseobacterium, Flavobacterium, Empedobacter, Sphingobacterium, Aureobacterium, Myroides, Luteimicrobium, Agromyces, Microbacterium, and Leifsonia. These protein deamidases are well-known, and for example, can be referred to JP2000-50887A, JP2001-218590A, WO2006 / 075772A1, WO2015 / 133590, etc. These protein deamidases can be used alone or in combination of multiple kinds.

[0056] Among these protein deamidases, from the viewpoint of further improving the aroma change effect and / or taste enhancement effect, it is preferable to use a protein deamidase derived from the genus Chryseobacterium, more preferably a protein glutaminase derived from the genus Chryseobacterium, further preferably a protein glutaminase derived from the species Chryseobacterium proteolyticum, and still further preferably a protein glutaminase derived from Chryseobacterium proteolyticum strain 9670.

[0057] The protein deamidase can be prepared from the culture broth of the microorganism that is the source of the above-mentioned protein deamidase. As a specific preparation method, a method for recovering the protein deamidase from the culture broth or cells of the above-mentioned microorganism can be cited. For example, in the case of using a protein deamidase-secreting microorganism, the cells can be recovered from the culture broth in advance by filtration, centrifugation, or the like as needed, and then the enzyme can be separated and / or purified. In addition, in the case of using a non-secreting protein deamidase microorganism, the cells can be recovered from the culture broth in advance as needed, and the cells can be disrupted by pressure treatment, ultrasonic treatment, or the like to expose the enzyme, and then the enzyme can be separated and / or purified. As a method for separating and / or purifying the enzyme, known protein separation and / or purification methods can be used without particular limitation. For example, centrifugation, UF concentration, salting out, and various chromatography methods using ion exchange resins can be cited. The separated and / or purified enzyme can be powdered by a drying method such as freeze-drying or vacuum drying. In addition, the enzyme can also be powdered by using an appropriate excipient and / or drying aid in this drying method. In addition, an appropriate additive can be added to the separated and / or purified enzyme, and then it can be filtered and sterilized to be made into a liquid state.

[0058] As the protein deamidase, commercially available products can also be used. As an example of a preferred commercially available product, Protein Glutaminase (derived from Chryseobacterium proteolyticum species) manufactured by Amano Enzyme Inc. can be cited.

[0059] The amount of the protein deamidase used is not particularly limited. As the amount used per 1 g of vegetable protein, for example, 0.1 U or more can be cited. From the viewpoint of further improving the aroma change effect and / or the taste enhancement effect, as the amount used per 1 g of vegetable protein relative to the protein deamidase, it can be cited that: preferably 0.5 U or more, or 1 U or more, more preferably 5 U or more, further preferably 8 U or more, and further preferably 10 U or more. Among them, in the case where the vegetable protein is derived from cereals, as the amount of the protein deamidase used per 1 g of the protein derived from cereals, it can be cited that: preferably 30 U or more, more preferably 50 U or more, further preferably 60 U or more, and further preferably 70 U or more.

[0060] The upper limit of the usage amount range of the protein deamidase per 1 g of vegetable protein is not particularly limited, and examples thereof include: 4000 U or less, 3000 U or less, 2000 U or less, 1000 U or less, 500 U or less, 400 U or less, 300 U or less, 200 U or less, 150 U or less, 100 U or less, 90 U or less, or 80 U or less. Among them, when the vegetable protein is derived from seeds, the upper limit of the usage amount range of the protein deamidase per 1 g of protein derived from seeds is preferably 75 U or less, 70 U or less, 60 U or less, 55 U or less, or 50 U or less. When the vegetable protein is derived from cereals, the upper limit of the usage amount range of the protein deamidase per 1 g of protein derived from cereals is preferably 40 U or less, 30 U or less, or 25 U or less.

[0061] In addition, as the usage amount of the protein deamidase per 1 g (in terms of dry weight conversion amount) of the vegetable protein material, examples thereof include 0.01 U or more. From the viewpoint of further improving the aroma change effect and / or the taste enhancement effect, as the usage amount of the protein deamidase per 1 g (in terms of dry weight conversion amount) of the vegetable protein material, examples include: preferably 0.05 U or more, or 0.1 U or more, more preferably 0.5 U or more, further preferably 0.8 U or more, further preferably 1 U or more, and even more preferably 3 U or more. The upper limit of the usage amount range of the protein deamidase per 1 g (in terms of dry weight conversion amount) of the vegetable protein material is not particularly limited, and examples thereof include: 400 U or less, 300 U or less, 200 U or less, 100 U or less, 50 U or less, 40 U or less, 30 U or less, 20 U or less, 15 U or less, 10 U or less, 9 U or less, or 8 U or less.

[0062] Regarding the activity of the protein deamidase, using carbobenzoxy-L-glutamine glycine (Z-Gln-Gly) as the substrate, the amount of enzyme that liberates 1 μ mol of ammonia within 1 minute is defined as 1 unit (1 U).

[0063] 1-5. Treatment conditions The temperature for treating the composition containing vegetable protein with the protein deamidase is not particularly limited, and those skilled in the art can appropriately determine it according to the optimum temperature of the enzyme used and / or the thermal properties of the composition containing vegetable protein, etc. Examples include 0 to 70 °C, preferably 40 to 60 °C, more preferably 45 to 55 °C, and further preferably 48 to 52 °C.

[0064] The treatment time of the composition containing vegetable protein is not particularly limited as long as it can cause an aroma change and / or enhance the taste of the composition containing vegetable protein. For example, it can be 5 hours or more, 6 hours or more, 7 hours or more, 8 hours or more, 9 hours or more, or 10 hours or more. From the viewpoint of further improving the aroma change effect and / or the taste enhancement effect, as the treatment time, it is preferably 12 hours or more, more preferably 14 hours or more. The upper limit of the range of the treatment time is not particularly limited. For example, it can be 24 hours or less, 20 hours or less, or 18 hours or less.

[0065] After the treatment is completed, the composition containing vegetable protein is subjected to an enzyme inactivation step and / or a filtration step as needed, and then cooled to obtain a composition containing processed vegetable protein.

[0066] 2. Aroma changing agent and taste enhancing agent of composition containing vegetable protein The protein deamidase can cause an aroma change and / or enhance the taste of the composition containing vegetable protein. Therefore, the present invention also provides an aroma changing agent and a taste enhancing agent for a composition containing vegetable protein, which contain protein deamidase.

[0067] In the aroma changing agent and taste enhancing agent of the present invention, regarding the specific manners of aroma change and taste enhancement, the types of components used, the usage amounts, and the application targets, etc., they are as shown in the column of "1. Aroma change method and taste enhancement method of the composition containing vegetable protein" above.

[0068] 3. Manufacturing method of composition containing processed vegetable protein The manufacturing method of the composition containing processed vegetable protein of the present invention includes a step of treating a composition containing vegetable protein with protein deamidase to carry out a reaction for causing an aroma change and / or enhancing the taste of the composition containing vegetable protein.

[0069] The composition containing processed vegetable protein obtained by the manufacturing method of the present invention has been processed with aroma change and / or taste enhancement compared with the composition containing vegetable protein before treatment.

[0070] Moreover, the obtained composition containing processed vegetable protein can also be subjected to a drying step to prepare a processed vegetable protein material as a solid with aroma change and / or taste enhancement. The drying method is not particularly limited. For example, freeze drying, vacuum drying, spray drying, etc. can be cited. In addition, regarding the properties of the solid processed vegetable protein material, both non-texturized states (such as powder, fine particles, and granules, etc.) and texturized states are acceptable.

[0071] In the method for manufacturing a composition containing processed vegetable protein of the present invention, regarding the raw materials, ingredients, usage amounts, treatment conditions, etc. used, as shown in the above "1. Method for changing aroma and method for enhancing taste of composition containing vegetable protein".

[0072] 4. Food and drink containing vegetable protein The food and drink containing vegetable protein of the present invention contains a composition containing processed vegetable protein obtained by the above "3. Method for manufacturing a composition containing processed vegetable protein". Regarding the composition containing processed vegetable protein, as shown in the above "3. Method for manufacturing a composition containing processed vegetable protein".

[0073] Regarding the specific form of the food and drink containing vegetable protein of the present invention, it can be selected from any form of food and drink.

[0074] In the case where the food and drink containing vegetable protein is a food and drink obtained using an unstructured vegetable protein material, as its specific form, vegetable alternative milk, alternative yogurt, alternative cheese, alternative ice, etc. can be cited. In the case where the food and drink containing vegetable protein is a food and drink obtained using a structured vegetable protein material, as its specific form, it is a meat-like processed food (referring to a food imitating livestock meat, poultry meat, and / or surimi processed food) based on the form of livestock meat, poultry meat, and / or surimi processed food.

[0075] The food and drink containing vegetable protein can be directly obtained or obtained through any cooking process using the composition containing processed vegetable protein. In such a cooking process, a cooking method corresponding to the form of the food and drink containing vegetable protein is selected. Specifically, flavoring, form adjustment, shaping, heat cooking, fermentation, and / or freezing can be performed. Examples

[0076] Hereinafter, examples are given to specifically illustrate the present invention, but the present invention is not construed as being limited to the following examples.

[0077] [Enzymes used] In the following examples, the following enzymes are used.

[0078] [Table 1]

[0079] · Method for measuring protein deamidation enzyme activity To 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, add 0.1 mL of the sample solution containing protein deamidase. After incubation at 37 °C for 10 minutes, add 1 mL of 0.4 M TCA solution to stop the reaction. As a blank, add 1 mL of 0.4 M TCA solution to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and then further add 0.1 mL of the sample solution containing protein deamidase and incubate at 37 °C for 10 minutes.

[0080] For the solution obtained above, use Ammonia test Wako (FUJIFILM Wako Pure Chemical Corporation) to measure the amount of ammonia generated in the reaction solution. From the standard curve showing the relationship between ammonia concentration and absorbance (630 nm) prepared using an ammonia standard solution (ammonium chloride), the ammonia concentration in the reaction solution is determined.

[0081] The amount of enzyme that generates 1 μ mol of ammonia in 1 minute is defined as 1 unit (1 U), and the activity of protein deamidase is calculated according to the following formula. In the formula, the volume of the reaction solution is 2.1, the volume of the enzyme solution is 0.1, and Df is the dilution factor of the enzyme solution. Additionally, 17.03 is the molecular weight of ammonia.

[0082] [Equation 1] Protein deamidase activity (U / mL) = Ammonia concentration in the reaction solution (mg / L) × (1 / 17.03) × (Volume of the reaction solution / Volume of the enzyme solution) × (1 / 10) × Df

[0083] · α α-Amylase activity assay After heating 10 mL of 1 wt% potato starch substrate solution (0.1 mol / L acetic acid (pH 5.0)) at 37 °C for 10 minutes, add 1 mL of the sample solution containing α α-amylase and immediately mix by shaking. After incubating this liquid at 37 °C for 10 minutes, add 1 mL of this liquid to 10 mL of 0.1 mol / L hydrochloric acid solution and immediately mix by shaking. Then, weigh 0.5 mL of this liquid, add 10 mL of 0.0002 mol / L iodine solution (Japanese Pharmacopoeia), mix by shaking, and measure the absorbance (AT) at a wavelength of 660 nm using water as a control. Additionally, add 1 mL of water instead of the sample solution and perform the same operation to measure the absorbance (AB). The amount of enzyme that reduces the color development caused by iodine in potato starch by 10% in 1 minute is defined as 1 unit (1 U).

[0084] [Equation 2] α-Amylase activity (U / g, U / mL) = (AB - AT) / AB × 1 / W AT: Absorbance of the reaction solution AB: Absorbance of the blank solution W: Amount of the sample in 1 mL of the sample solution (g or mL)

[0085] [Vegetable protein materials used] In the following examples, the following vegetable protein materials are used.

[0086] [Table 2]

[0087] [Test examples] (1) Preparation of the composition containing processed vegetable protein Prepare a liquid composition containing vegetable protein (pH at 25°C is 6 - 7) according to the following steps. For the liquid composition containing vegetable protein derived from wheat, barley, sorghum, rye, brown rice, corn or soybeans, weigh the powdered vegetable protein material shown in Table 2, add water so that the powder content becomes 10% (w / w), and prepare it by means of agitator treatment. For other liquid compositions containing vegetable protein, weigh the material obtained by pulverizing the vegetable protein material shown in Table 2 with a mill, add water so that the powder content is 10% (w / w), and prepare it by means of agitator treatment.

[0088] Add protein deamidase (protein glutaminase) to the liquid composition containing vegetable protein in the amounts shown in Table 3 and Table 4, and perform enzymatic treatment while shaking at 50°C for 16 hours. The volume of the reaction solution is 10 mL. In addition, when using vegetable protein materials derived from cereals (wheat, barley, sorghum, rye, brown rice, corn), also add α -Amylase (3 U per 1 g of vegetable protein material), and perform enzymatic treatment while shaking at 50°C for 16 hours together with protein deamidase (protein glutaminase). After the enzymatic treatment, perform enzyme inactivation treatment at 100°C for 10 minutes and cool to room temperature. Thus, obtain the composition containing processed vegetable protein of the example.

[0089] As a comparison object, perform the same operation except for not adding protein deamidase (protein glutaminase) to obtain a composition containing processed vegetable protein for comparison.

[0090] (2) Evaluation of the aroma change effect and evaluation of the taste enhancement effect The aroma and taste properties of the compositions containing processed vegetable proteins of the examples and the comparative compositions containing processed vegetable proteins were confirmed by 3 trained subjects. Then, how the aroma of the compositions containing processed vegetable proteins of the examples changed in terms of quality and grade compared to the comparative compositions was evaluated. The results are shown in Table 3. Also, regarding the enhancement of the taste of the compositions containing processed vegetable proteins of the examples, which taste was enhanced compared to the comparative compositions was evaluated. The results are shown in Table 4.

[0091] [Table 3]

[0092] As shown in Examples 1 to 18, by treating the compositions containing vegetable proteins with protein deamidase, various aroma changes can be achieved. In particular, as shown in Examples 4, 12, and 14, in the case of using compositions containing vegetable proteins derived from rye, almond, and coconut, the effect of aroma change is particularly high in terms of enhancing the aromatic odors accepted by a wide range of preference layers. Additionally, as shown in Examples 16 and 17, in the case of using compositions containing vegetable proteins derived from hazelnut and cashew nut, as a result of the reduction of green leaf odor, the effect of aroma change is particularly high in terms of the distinct aromatic odor of the material. Moreover, as shown in Examples 8 and 9, in the case of using compositions containing vegetable proteins derived from chickpea and broad bean, in terms of the reduction of the strong green leaf odor of the raw material along with the decrease in the overall aroma, the effect of aroma change is particularly high.

[0093] [Table 4]

[0094] As shown in Examples 19 to 35, by treating the compositions containing vegetable proteins with protein deamidase, various tastes can be enhanced. In particular, as shown in Examples 19, 21, 23, 24, 31, and 33, in the case of using compositions containing vegetable proteins derived from wheat, sorghum, brown rice, corn, pistachio, and hazelnut, the effect of taste enhancement is particularly high in terms of enhancing the tastes accepted by a wide range of preference layers, namely sweetness and aromatic taste.

Claims

1. A method for changing the aroma of a composition containing vegetable protein, characterized in that, A step of treating a composition containing vegetable protein with a protein deamidase is included.

2. The method according to claim 1, wherein, The vegetable protein is a protein of a plant selected from cereals, legumes, and seeds.

3. The method according to claim 1, wherein The vegetable protein is a protein of a plant selected from barley, wheat, rye, sorghum, corn, soybean, lentil, broad bean, pea, chickpea, mung bean, almond, cashew nut, hazelnut, pistachio, walnut, peanut, and coconut.

4. The method according to claim 1, wherein, The time of the treatment is 5 hours or more.

5. The method according to claim 1, wherein The protein deamidase is protein glutaminase.

6. A method for enhancing the flavor of a composition containing vegetable protein, characterized in that, A step of treating a composition containing vegetable protein with a protein deamidase is included.

7. The method according to claim 6, wherein, The vegetable protein is a protein of a plant selected from cereals, legumes, and seeds.

8. The method according to claim 6, wherein The vegetable protein is a protein of a plant selected from barley, rice, wheat, rye, sorghum, corn, soybean, lentil, broad bean, pea, mung bean, almond, cashew nut, hazelnut, pistachio, walnut, and peanut.

9. The method according to claim 6, wherein The time of the treatment is 5 hours or more.

10. The method according to claim 6, wherein, The protein deamidase is protein glutaminase.

11. An aroma modifier for a composition containing vegetable protein, characterized in that, It contains a protein deamidase.

12. A flavor enhancer for a composition containing vegetable protein, characterized in that, It contains a protein deamidase.

13. A method for manufacturing a composition containing processed vegetable protein, characterized in that, It includes: A step of treating a composition containing vegetable protein with a protein deamidase to carry out a reaction for changing the aroma of the composition containing vegetable protein and / or enhancing its taste.

14. A food or drink containing vegetable protein, which contains a composition containing processed vegetable protein obtained by the production method according to claim 13.

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