Soybean small molecule peptide for improving spicy burning feeling in food as well as preparation method and application of soybean small molecule peptide

Abstract

The invention belongs to the technical field of food processing, and discloses soybean small molecule peptide for improving spicy burning feeling in food as well as a preparation method and application of the soybean small molecule peptide. The invention provides a method for preparing soybean small molecule peptide by using protein derived from beans as a raw material and using Aspergillus oryzae for biological fermentation, directional hydrolysis of compound protease, matching and blending, concentration, drying and other processes. The product provided by the invention contains rich small molecule peptides, and the molecular weight of the main peptides is concentrated below 3000Da. The soybean small molecule peptide disclosed by the invention is applied to a product added with capsicum oleoresin, so that the irritating burning feeling of spicy taste in an oral cavity can be remarkably relieved, the extension retention time of the spicy taste is shortened, and the spicy flavor level of the product is richer and more natural.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a soybean small molecule peptide that improves the spicy and burning sensation in food, its preparation method, and its application. Background Technology

[0002] Since its introduction to China, chili peppers have gradually evolved from a condiment into a core symbol of regional cuisines. Sichuan, Hunan, and other regions have developed distinct regional culinary characteristics with flavor profiles such as "numbing-spicy" and "fragrant-spicy," making chili peppers an important marker of these regional dishes. In traditional cuisine, spiciness is not only used to dispel dampness and cold, but also integrated into local dishes through pickling and fermentation processes (such as Guangxi pickled vegetables and Guilin chili sauce). Spiciness has become a link connecting different regional food cultures and a carrier of cultural heritage.

[0003] The large-scale production of industrial capsaicin primarily involves extracting high-purity capsaicin (Spiciness > 150,000 Scoville Heat Units) from chili peppers using enzymatic hydrolysis and solvent extraction techniques. Industrially extracted capsaicin is widely used as a flavoring base in products such as spicy snacks, hot pot bases, and ready-to-eat meals. It allows for precise control of spiciness (e.g., a standardized Spiciness range of 1000-5000 Scoville Heat Units) and reduces costs. The raw material utilization rate of capsaicin is high (20-30 kg of capsaicin can be extracted from 1 ton of dried chili peppers), and its spiciness and color stability are superior to natural chili peppers, making it suitable for continuous industrial production. However, while industrial capsaicin provides a cost-effective spiciness solution in modern food processing, compared to traditional chili peppers and their flavoring products, industrially synthesized capsaicin has a simpler, more pungent spiciness, generally higher (150,000-1,000,000 Scoville Heat Units), far exceeding the spiciness of natural chili peppers consumed daily. Furthermore, it lacks the complex aroma of natural chili peppers composed of volatile esters and other substances, causing significant irritation to the oral cavity, esophagus, and gastric mucosa after consumption, resulting in a noticeable burning sensation. Adding too much capsaicin or consuming too much food containing capsaicin can cause stomach pain and diarrhea, and in severe cases, can lead to symptoms such as stomach ulcers or bleeding.

[0004] Therefore, how to alleviate the burning sensation of spiciness in the mouth, reduce the duration of spiciness, and at the same time make the spicy flavor of the product more complex and natural has become an important research topic for chili products. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a soybean small molecule peptide that improves the spicy and burning sensation in food, as well as its preparation method and application.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0007] In a first aspect, the present invention provides a method for preparing soybean small molecule peptides that improve the spicy and burning sensation in food, comprising the following steps:

[0008] (1) Add the soybean protein raw material to water and steam it, then drain it to obtain the steamed raw material;

[0009] (2) Take the raw material that has been cooked and mixed with Aspergillus oryzae extract, and obtain the inoculation raw material;

[0010] The mass ratio of the raw material to Aspergillus oryzae koji for the cooking treatment is 1:(0.0001-0.0004);

[0011] (3) Spread the inoculation material evenly and ferment it at 25℃-35℃ for 40h-55h to obtain fermented material;

[0012] (4) Add water to the fermented material, mix well, and cut to obtain a slurry;

[0013] (5) Add a complex protease to the slurry for enzymatic hydrolysis, and after the enzymatic hydrolysis is completed, perform enzyme inactivation treatment to obtain an enzyme-inactivated slurry;

[0014] The amount of the compound protease added is 1%-2% of the mass of the slurry;

[0015] The complex protease comprises neutral protease, acidic protease, and bromelain in a mass ratio of 1:(1.5-2):(0.3-0.8);

[0016] (6) Centrifuge the enzyme-inactivated slurry, take the supernatant, filter, concentrate, and dry to obtain soybean small molecule peptides.

[0017] The preparation method of this invention uses soybean protein as the main raw material. After fermentation with Aspergillus oryzae, a complex protease is added for targeted enzymatic hydrolysis. Spray drying is used as the milling process to prepare soybean small molecule peptides. During the fermentation of Aspergillus oryzae, Aspergillus oryzae protease (with an enzyme activity of more than 2500 U / g) is produced. Combined with acidic protease, neutral protease and bromelain, soybean protein is targeted enzymatically hydrolyzed under specific conditions to obtain soybean peptide products rich in small molecule peptides.

[0018] As a preferred embodiment of the method for preparing soybean small molecule peptides to improve the spicy burning sensation in food according to the present invention, in step (1): the cooking temperature is 120℃-125℃, the pressure is 110KPa-130KPa, and the time is 10min-15min; the soybean protein raw material includes soybeans or soy protein isolate; preferably, the soybean protein raw material includes defatted soybeans or soy protein isolate;

[0019] More preferably, the amount of water added is 2-3 times the mass of the soybean protein raw material;

[0020] More preferably, the defatted soybeans have a moisture content of 12%-15%; a crude protein content on a wet basis of 40%-45%; a crude fat content on a dry basis of 0-2.0%; and an ash content on a dry basis of 0-5.0%. Other hygiene and safety indicators meet the relevant requirements of GB / T13382.

[0021] More preferably, the defatted soybean has a crude protein content of 45%, a moisture content of 12%, an ash content of 3.2%, and a crude fat content of 0.8%.

[0022] More preferably, the neutral protease has an enzyme activity of 100,000 U / g-150,000 U / g; the acidic protease has an enzyme activity of 200,000 U / g-250,000 U / g; and the bromelain has an enzyme activity of 20,000 U / g-25,000 U / g.

[0023] More preferably, the activity of the neutral protease is within the range of any one or both of 100,000 U / g, 110,000 U / g, 120,000 U / g, 130,000 U / g, 140,000 U / g, and 150,000 U / g; the activity of the acidic protease is within the range of any one or both of 200,000 U / g, 210,000 U / g, 220,000 U / g, 230,000 U / g, 240,000 U / g, and 250,000 U / g; and the activity of the bromelain is within the range of any one or both of 20,000 U / g, 21,000 U / g, 22,000 U / g, 23,000 U / g, 24,000 U / g, and 25,000 U / g.

[0024] As a preferred embodiment of the method for preparing soybean small molecule peptides that improve the spicy burning sensation in food according to the present invention, in step (2): the mass ratio of the raw material to Aspergillus oryzae koji is 1:(0.00018-0.0003).

[0025] As a preferred embodiment of the method for preparing soybean small molecule peptides that improve the spicy burning sensation in food according to the present invention, in step (3): during the fermentation, the humidity of the culture is controlled at 40%-50%, and the fermentation material is stirred once at 12h-15h after the start of fermentation, and then stirred once every 5h-7h until the end of fermentation.

[0026] More preferably, during the fermentation process, the temperature of the defatted soybeans is controlled at 30℃-35℃ from the start of fermentation until the first turning, the material temperature is controlled at 27℃-32℃ from the first turning until 28-30 hours of fermentation, and the temperature is controlled between 25℃-29℃ in the subsequent fermentation stages.

[0027] In a preferred embodiment of the method for preparing soybean small molecule peptides that improve the spicy burning sensation in food according to the present invention, in step (4): the amount of water added is 2-3 times the mass of the fermented material; the temperature of the water is 70℃-80℃;

[0028] More preferably, the shearing speed is 10000r / min-12000r / min, and the time is 5min-10min.

[0029] In a preferred embodiment of the method for preparing soybean small molecule peptides that improve the spicy burning sensation in food according to the present invention, in step (5): the pH of the enzymatic hydrolysis is 5.5-6.0, the temperature is 45℃-55℃, and the time is 10h-12.5h; the amount of the compound protease added is 1.3%-1.8% of the mass of the slurry.

[0030] Furthermore, the neutral protease used is a thermophilic neutral protease;

[0031] More preferably, the pH is any one or a combination of 5.5, 5.6, 5.7, 5.8, 5.9, and 6.0; and the enzymatic hydrolysis temperature is any one or a combination of 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, and 55°C.

[0032] As a preferred embodiment of the method for preparing soybean small molecule peptides that improve the spicy burning sensation in food according to the present invention, in step (6): the centrifugation speed is 8000r / min-11000r / min, the temperature is 24℃-25℃, and the time is 10min-20min;

[0033] More preferably, the filtration process uses a 200-300 mesh filter;

[0034] More preferably, the concentration is carried out at a temperature of 58℃-62℃ and at a pressure of -0.08MPa--0.06MPa until the solid content is 32%-38%.

[0035] More preferably, the drying process is carried out by spray drying tower, with the outlet air temperature controlled at 80℃-90℃, the fan frequency at 50MHz-70MHz, and the peristaltic pump speed at 30r / min-35r / min.

[0036] Secondly, the present invention provides a soybean small molecule peptide that improves the spicy and burning sensation in food, which is prepared by the aforementioned preparation method.

[0037] Thirdly, the present invention provides a product containing capsicum oleoresin, comprising the aforementioned soybean small molecule peptide.

[0038] Fourthly, the present invention applies the soybean small molecules described herein to the preparation of products containing chili oleoresin.

[0039] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0040] This invention provides a method for producing soybean small molecule peptides using soybean protein as raw material, through bio-fermentation with Aspergillus oryzae, targeted hydrolysis with complex proteases, and processes such as modulation, concentration, and spray drying. During fermentation, Aspergillus oryzae inoculates the soybean protein raw material, producing a large amount of protease. Combined with additionally added neutral protease and papain, this process fully hydrolyzes the soybean protein into peptide-rich soybean small molecule peptides of specific molecular weights. The soybean small molecule peptides produced by this invention have a protein content of over 60% and a peptide content of ≥36%, with peptide molecules predominantly having a molecular weight below 3000 Daltons, accounting for over 95%. In food seasonings containing capsaicin (such as chili sauce), the soybean small molecule peptides produced by this invention significantly weaken the unpleasant spiciness and irritation, retaining the spiciness while reducing the irritation to the mouth and esophagus, increasing the complexity and naturalness of the spiciness, significantly optimizing the spicy flavor of the product, and improving its overall spicy flavor profile. Attached Figure Description

[0041] Figure 1 The effect of soybean small molecule peptides on the spiciness of chili sauce in the examples and comparative examples;

[0042] Figure 2 The effect of soybean small molecule peptides on the burning sensation of chili sauce in the examples and comparative examples;

[0043] Figure 3 The effect of soybean small molecule peptides on the duration of spiciness in chili sauce, as shown in the examples and comparative examples;

[0044] Figure 4 The effect of soybean small molecule peptides on the spiciness level of chili sauce in the examples and comparative examples;

[0045] Figure 5 The effect of soybean small molecule peptides on the overall preference for chili sauce, as shown in the examples and comparative examples. Detailed Implementation

[0046] To better illustrate the objectives, technical solutions, and advantages of this invention, the invention will be further described below with reference to specific embodiments. Those skilled in the art should understand that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0047] Unless otherwise specified, the experimental methods used in the examples are conventional methods; the materials and reagents used are commercially available unless otherwise specified.

[0048] The materials used in the following examples and comparative examples are described below, but are not limited to these materials; defatted soybeans, Aspergillus oryzae kojirin, Aspergillus niger kojirin, Lactobacillus plantarum, Streptococcus thermophilus, neutral protease, acidic protease, and bromelain were all obtained commercially. Lactobacillus plantarum was Lactobacillus plantarum LP45, and the preservation number of Streptococcus thermophilus was CICC 6038. The enzyme activity of neutral protease was 100,000 U / g, the enzyme activity of acidic protease was 240,000 U / g, and the enzyme activity of bromelain was 20,000 U / g. The same materials were used in the parallel experiments.

[0049] Example 1: A soybean small molecule peptide that improves the spicy and burning sensation in food

[0050] The preparation method of this soybean small molecule peptide that improves the spicy burning sensation in food includes the following steps:

[0051] (1) Add defatted soybeans to 95°C drinking water at twice their weight and soak for 45 minutes. Then pour the defatted soybeans and drinking water into a cooking pot and cook at 120°C and 120KPa pressure for 15 minutes. Remove the soybeans, drain the water and let them cool to room temperature to obtain cooked defatted soybeans.

[0052] The defatted soybeans contain 45% crude protein, 12% moisture, 3.2% ash, and 0.8% crude fat.

[0053] (2) Weigh out the cooked defatted soybeans and Aspergillus oryzae koji in a mass ratio of 1:0.00018. Mix the koji with the cooked defatted soybeans thoroughly to obtain inoculated defatted soybeans.

[0054] (3) Spread the inoculated defatted soybeans evenly in the fermentation tray, keeping the average thickness no more than 3cm, put it in the fermentation cabinet, control the temperature at 32℃ to start fermentation, and the total fermentation time is 43h to obtain fermented material.

[0055] After 13 hours of fermentation, the fermentation tray was removed and the material was thoroughly mixed. The material was then thoroughly mixed every 6 hours thereafter. From the start of fermentation until the first mixing, the temperature of the defatted soybeans was maintained at 32℃. From the first mixing until 30 hours of fermentation, the material temperature was maintained at 30℃. In the subsequent fermentation stages, the temperature was maintained at 27℃. Throughout the fermentation stage, the humidity in the incubator was maintained at 45%.

[0056] (4) Take the fermented material, add 2.5 times the total mass of the fermented material of 70℃ drinking water, transfer it to a clean triangular flask and stir for 10 minutes, then process it with a high-speed shear machine at 12000r / min for 5 minutes to obtain a uniform slurry.

[0057] (5) Adjust the pH of the obtained slurry to 6.0 using an acidity regulator permitted in GB 2760, add 1.3% of the slurry mass of compound protease, shake well, and then enzymatically hydrolyze in a water bath shaker at 50°C for 11 hours to obtain the enzymatic hydrolysate.

[0058] In the complex protease, the mass ratio of neutral protease, acidic protease, and bromelain is 1:2:0.6.

[0059] (6) Take out the enzyme hydrolysate and boil it in a water bath for 15 minutes to inactivate the enzyme; put it in a centrifuge and centrifuge at 8000 r / min and 24℃ for 20 minutes. Take the supernatant and filter it through a 200-mesh filter cloth. Then place it in a vacuum rotary evaporator and concentrate it in a water bath at 58℃ and -0.08MPa vacuum to a solution with a solid content of 35% to obtain the enzyme hydrolysate concentrate.

[0060] (7) The enzymatic hydrolysis concentrate is sprayed with powder using a pressure spray drying tower. The outlet air temperature is controlled at 80℃-90℃, the fan frequency is 50MHz-70MHz, and the peristaltic pump speed is 30r / min-35r / min. After the powder drying is completed, the finished product is collected to obtain soybean small molecule peptides.

[0061] Example 2: A soybean small molecule peptide that improves the spicy and burning sensation in food

[0062] The preparation method of this soybean small molecule peptide that improves the spicy burning sensation in food includes the following steps:

[0063] (1) Add defatted soybeans to 2.5 times their weight of drinking water at 100°C and soak for 50 minutes. Pour the defatted soybeans and drinking water into a cooking pot and cook at 120°C and 120KPa pressure for 15 minutes. Remove, drain, and let cool to room temperature to obtain cooked defatted soybeans.

[0064] The defatted soybeans contain 45% crude protein, 12% moisture, 3.2% ash, and 0.8% crude fat.

[0065] (2) Weigh out the cooked defatted soybeans and Aspergillus oryzae koji in a mass ratio of 1:0.00025. Mix the koji with the cooked defatted soybeans thoroughly to obtain inoculated defatted soybeans.

[0066] (3) Spread the inoculated defatted soybeans evenly in the fermentation tray, keeping the average thickness no more than 3cm, put it in the fermentation cabinet, control the temperature at 32℃ to start fermentation, and the total fermentation time is 48h to obtain fermented material.

[0067] After 12 hours of fermentation, the fermentation tray is removed and the material is thoroughly mixed. The material is then thoroughly mixed every 6 hours thereafter. From the start of fermentation until the first mixing, the temperature of the defatted soybeans is controlled at 32℃. From the first mixing until 30 hours of fermentation, the material temperature is controlled at 30℃. In the subsequent fermentation stages, the temperature is controlled at 28℃. Throughout the fermentation stage, the humidity in the incubator is controlled at 42%.

[0068] (4) Take the fermented material, add 2.5 times the total mass of the fermented material of 70℃ drinking water, transfer it to a clean triangular flask and stir for 10 minutes, then process it with a high-speed shear machine at 12000r / min for 5 minutes to obtain a uniform slurry.

[0069] (5) Adjust the pH of the obtained slurry to 6.0 using an acidity regulator permitted in GB 2760, add 1.6% of the slurry mass of compound protease, shake well, and then enzymatically hydrolyze in a water bath shaker at 50°C for 11 hours to obtain the enzymatic hydrolysate.

[0070] In the complex protease, the mass ratio of neutral protease, acidic protease, and bromelain is 1:2:0.6.

[0071] (6) Take out the enzyme hydrolysate and boil it in a water bath for 15 minutes to inactivate the enzyme; put it in a centrifuge and centrifuge at 8000 r / min and 24℃ for 20 minutes. Take the supernatant and filter it through a 200-mesh filter cloth. Then place it in a vacuum rotary evaporator and concentrate it in a water bath at 58℃ and -0.08MPa vacuum to a solution with a solid content of 35% to obtain the enzyme hydrolysate concentrate.

[0072] (7) The enzymatic hydrolysis concentrate is sprayed with powder using a pressure spray drying tower. The outlet air temperature is controlled at 80℃-90℃, the fan frequency is 50MHz-70MHz, and the peristaltic pump speed is 30r / min-35r / min. After the powder drying is completed, the finished product is collected to obtain soybean small molecule peptides.

[0073] Example 3: A soybean small molecule peptide that improves the spicy and burning sensation in food

[0074] The preparation method of this soybean small molecule peptide that improves the spicy burning sensation in food includes the following steps:

[0075] (1) Add defatted soybeans to 2.5 times their weight of drinking water at 95°C and soak for 60 minutes. Pour the defatted soybeans and drinking water into a cooking pot and cook at 125°C and 120KPa pressure for 10 minutes. Remove, drain, and let cool to room temperature to obtain cooked defatted soybeans.

[0076] The defatted soybeans contain 45% crude protein, 12% moisture, 3.2% ash, and 0.8% crude fat.

[0077] (2) Weigh out the cooked defatted soybeans and Aspergillus oryzae koji in a mass ratio of 1:0.0003. Mix the koji with the cooked defatted soybeans thoroughly to obtain inoculated defatted soybeans.

[0078] (3) Spread the inoculated defatted soybeans evenly in the fermentation tray, keeping the average thickness no more than 3cm, put it in the fermentation cabinet, control the temperature at 32℃ to start fermentation, and the total fermentation time is 50h to obtain fermented material.

[0079] After 14 hours of fermentation, the fermentation tray is removed and the material is thoroughly mixed. The material is then thoroughly mixed every 6 hours thereafter. From the start of fermentation until the first mixing, the temperature of the defatted soybeans is controlled at 32℃. From the first mixing until 30 hours of fermentation, the material temperature is controlled at 30℃. In the subsequent fermentation stages, the temperature is controlled at 26℃. Throughout the fermentation stage, the humidity in the incubator is controlled at 45%.

[0080] (4) Take the fermented material, add 2.5 times the total mass of the fermented material of 70℃ drinking water, transfer it to a clean triangular flask and stir for 10 minutes, then process it with a high-speed shear machine at 12000r / min for 5 minutes to obtain a uniform slurry.

[0081] (5) Adjust the pH of the obtained slurry to 6.0 using an acidity regulator permitted in GB 2760, add 1.8% of the slurry mass of compound protease, shake well, and then enzymatically hydrolyze in a water bath at 50°C for 11 hours to obtain the enzymatic hydrolysate.

[0082] In the complex protease, the mass ratio of neutral protease, acidic protease, and bromelain is 1:2:0.6.

[0083] (6) Take out the enzyme hydrolysate and boil it in a water bath for 15 minutes to inactivate the enzyme; put it in a centrifuge and centrifuge at 8000 r / min and 24℃ for 20 minutes. Take the supernatant and filter it through a 200-mesh filter cloth. Then place it in a vacuum rotary evaporator and concentrate it in a water bath at 58℃ and -0.08MPa vacuum to a solution with a solid content of 35% to obtain the enzyme hydrolysate concentrate.

[0084] (7) The enzymatic hydrolysis concentrate is sprayed with powder using a pressure spray drying tower. The outlet air temperature is controlled at 80℃-90℃, the fan frequency is 50MHz-70MHz, and the peristaltic pump speed is 30r / min-35r / min. After the powder drying is completed, the finished product is collected to obtain soybean small molecule peptides.

[0085] Comparative Example 1: A soybean small molecule peptide

[0086] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0087] Without performing the fermentation treatment in step (2), the defatted soybeans obtained in step (1) were directly added to 70°C drinking water at 2.5 times the total mass of the defatted soybeans and transferred to a clean triangular flask. The mixture was stirred for 10 minutes and then processed with a high-speed shear machine at 12000 r / min for 5 minutes to obtain a uniform slurry. Subsequent processing was the same as in Example 1.

[0088] Comparative Example 2: A soybean small molecule peptide

[0089] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0090] The defatted soybeans in step (1) are processed as follows: the defatted soybeans are added to 95°C drinking water at twice their weight and soaked for 45 minutes to obtain soaked defatted soybeans; subsequent processing is the same as in Example 1.

[0091] Comparative Example 3: A soybean small molecule peptide

[0092] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0093] Steps (1)-(4) are the same as in Example 1, but the enzymatic hydrolysis treatment in step (5) is not performed. The homogeneous slurry obtained in step (4) is placed in a centrifuge and centrifuged at 8000 r / min and 24℃ for 20 min. The supernatant is taken and filtered through a 200-mesh filter cloth, and then placed in a vacuum rotary evaporator and concentrated in a water bath at 58℃ and -0.08MPa vacuum to a solution with a solid content of 35% to obtain the enzymatic hydrolysis concentrate. The subsequent treatment is the same as in Example 1.

[0094] Comparative Example 4: A soybean small molecule peptide

[0095] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0096] Step (1) is the same as in Example 1, but step (2) is as follows: Weigh out the defatted soybeans, Lactobacillus plantarum and Streptococcus thermophilus according to the mass ratio of: defatted soybeans treated by steaming: Lactobacillus plantarum: Streptococcus thermophilus = 1:0.000065:0.000065 respectively. Mix Lactobacillus plantarum and Streptococcus thermophilus thoroughly with the defatted soybeans treated by steaming to obtain inoculated defatted soybeans; the subsequent treatment is the same as in Example 1.

[0097] Comparative Example 5: A soybean small molecule peptide

[0098] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0099] Step (1) is the same as in Example 1, but step (2) is as follows: Weigh out the defatted soybeans and Aspergillus niger koji in a mass ratio of 1:0.00018. Mix the koji with the defatted soybeans thoroughly to obtain inoculated defatted soybeans. Subsequent treatment is the same as in Example 1.

[0100] Comparative Example 6: A soybean small molecule peptide

[0101] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0102] Steps (1)-(4) are the same as in Example 1, but step (5) is: adjust the pH of the obtained slurry to 3.5 using an acidity regulator permitted in GB 2760, add acidic protease at 1.3% of the slurry mass, shake well, and then enzymatically hydrolyze in a water bath at 45°C for 11 hours to obtain the hydrolysate; subsequent treatment is the same as in Example 1.

[0103] Comparative Example 7: A soybean small molecule peptide

[0104] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0105] Steps (1)-(4) are the same as in Example 1, but step (5) is as follows: adjust the pH of the obtained slurry to 7.0 with 1 mol / L sodium hydroxide solution, add neutral protease at 1.3% of the slurry mass, shake well and then enzymatically hydrolyze in a water bath at 45°C for 11 h to obtain the enzymatic hydrolysate; subsequent treatment is the same as in Example 1.

[0106] Comparative Example 8: A soybean small molecule peptide

[0107] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0108] Steps (1)-(4) are the same as in Example 1, but step (5) is: adjust the pH of the obtained slurry to 6.0 using an acidity regulator permitted in GB 2760, add 1.3% of bromelain by mass of slurry, shake well and then enzymatically hydrolyze in a water bath at 50°C for 11 hours to obtain the hydrolysate; subsequent treatment is the same as in Example 1.

[0109] Comparative Example 9: A soybean small molecule peptide

[0110] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0111] Steps (1)-(4) are the same as in Example 1, but step (5) is as follows: the pH of the obtained slurry is adjusted to 6.0 using an acidity regulator permitted in GB 2760, and a compound protease is added at 1.3% of the slurry mass. After shaking, the slurry is enzymatically hydrolyzed at 50°C for 11 hours in a water bath shaker to obtain the hydrolysate. The mass ratio of neutral protease, acidic protease and bromelain in the compound protease is 1:1:0.6. The subsequent treatment is the same as in Example 1.

[0112] Comparative Example 10: A soybean small molecule peptide

[0113] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0114] Steps (1)-(4) are the same as in Example 1, but step (5) is as follows: the pH of the obtained slurry is adjusted to 6.0 using an acidity regulator permitted in GB 2760, and a compound protease is added at 1.3% of the slurry mass. After shaking, the slurry is enzymatically hydrolyzed at 50°C for 11 hours in a water bath shaker to obtain the hydrolysate. The mass ratio of neutral protease, acidic protease and bromelain in the compound protease is 1:2:2. The subsequent treatment is the same as in Example 1.

[0115] Comparative Example 11: A soybean small molecule peptide

[0116] The preparation method of this soybean small molecule peptide differs from the preparation method of the soybean small molecule peptide for improving the spicy burning sensation in food in Example 1 only in that:

[0117] Steps (1)-(4) are the same as in Example 1, but step (5) is as follows: the pH of the obtained slurry is adjusted to 6.0 using an acidity regulator permitted in GB 2760, and a compound protease is added at 1.3% of the slurry mass. After shaking, the slurry is enzymatically hydrolyzed at 50°C for 11 hours in a water bath shaker to obtain the hydrolysate. The mass ratio of neutral protease, acidic protease and bromelain in the compound protease is 1:1:0.2. The subsequent treatment is the same as in Example 1.

[0118] Experimental Example 1: Analysis of Small Molecule Peptides in Soybeans

[0119] The soybean small molecule peptides obtained in Examples 1-3 and Comparative Examples 1-11 were tested for protein content according to Method 1 of GB 5009.5 National Food Safety Standard - Determination of Protein in Food, and the peptide content and percentage of peptides with a molecular weight less than 3000 Da were tested according to Appendix A of GB 22492 Soybean Peptide Powder. The results are shown in Table 1.

[0120]

[0121] The soybean small molecule peptides prepared in Examples 1-3 all had a protein content of over 60% and a peptide content of ≥36%, with the peptide molecules mainly having a molecular weight of less than 3000 Daltons, accounting for over 95%.

[0122] Experimental Example 2: Sensory Evaluation

[0123] The chili sauce used in this experiment was a commercially available chili sauce containing capsaicin. Its ingredients were: chili peppers, water, white sugar, brewed vinegar, sugar, edible salt, acetylated distarch adipate, monosodium glutamate, citric acid, sodium benzoate, xanthan gum, and capsaicin. The amount of chili peppers added was approximately 16%, and the amount of capsaicin added was approximately 0.65%.

[0124] Soybean small molecule peptides obtained in Examples 1-3 and Comparative Examples 1-11 were added to the chili sauce at mass ratios of 0.1% and 0.5%, respectively, and stirred evenly. The chili sauce without any added soybean small molecule peptides served as a blank control. Sensory evaluation of each group of chili sauces was conducted according to GB / T 10220 General Methodology for Sensory Analysis. Scores were given based on five aspects: spiciness, burning sensation, duration of spiciness, fullness of spiciness, and overall likability, to assess the influence of each example and comparative example of the present invention on the small molecules of capsicum oleoresin. Scores ranged from 1 to 7, with higher scores indicating a more pronounced description (e.g., 1 point indicates no presence at all, 4 points indicate presence, and 7 points indicate very pronounced presence). A total of 12 professionals participated in the testing, and the scores below are the average scores of the samples. Results are shown in Table 2 and... Figure 1-5 .

[0125] Table 2. Sensory evaluation results of soybean small molecule peptides on chili sauce in the examples and comparative examples.

[0126]

[0127] The soybean small molecule peptides prepared in Examples 1-3 have a significant weakening effect on the spiciness of food seasonings containing capsicum oleoresin. They significantly alleviate the burning sensation of spiciness in the mouth, reduce the duration of spiciness, and weaken the irritation to the mouth and esophagus while retaining the spiciness of the product. They also increase the layers of spiciness, making the spiciness flavor of the product richer and more natural, and improving the overall performance of the product in terms of spiciness.

[0128] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method for preparing a soybean small molecule peptide for improving pungent burning sensation in food, characterized by, The method comprises the following steps: (1) adding legume protein raw material into water for boiling, draining, and obtaining boiled raw material; (2) taking the boiled raw material and rice koji, mixing uniformly, and obtaining inoculated raw material; The mass ratio of the boiled raw material and the rice koji is 1:(0.0001-0.0004); (3) spreading the inoculated raw material, and fermenting at 25-35℃ for 40-55h to obtain fermented material; (4) adding water into the fermented material, mixing uniformly, and shearing to obtain slurry; (5) adding compound protease into the slurry for enzymolysis, and after the enzymolysis is completed, enzyme activity is inactivated to obtain inactivated slurry; The addition amount of the compound protease is 1-2% of the mass of the slurry; The compound protease comprises neutral protease, acid protease and bromelain at a mass ratio of 1:(1.5-2):(0.3-0.8); (6) centrifuging the inactivated slurry, taking supernatant, filtering, concentrating, and drying to obtain soybean small molecule peptide.

2. The method for preparing soybean small molecular peptide for improving pungent burning sensation in food according to claim 1, characterized in that, In step (1), the boiling temperature is 120-125℃, the pressure is 110-130KPa, and the time is 10-15min; and the legume protein raw material comprises soybean or soybean protein isolate.

3. The method for preparing soybean small molecular peptide for improving pungent burning sensation in food according to claim 1, characterized in that, In step (2), the mass ratio of the boiled raw material and the rice koji is 1:(0.00018-0.0003).

4. The method for preparing a soybean small molecule peptide for improving pungent burning sensation in food according to claim 1, characterized in that, In step (3), in the fermentation, the humidity of the culture is controlled to be 40-50%; the fermented material is stirred once at 12-15h after the fermentation starts, and then the fermented material is stirred once every 5-7h until the fermentation is completed.

5. The method for preparing soybean small molecule peptides for improving pungent burning sensation in food according to claim 1, characterized in that, In step (4), the added amount of water is 2-3 times of the mass of the fermented material; and the temperature of the water is 70-80℃.

6. The method for preparing soybean small molecular peptide for improving pungent burning sensation in food according to claim 1, characterized in that, In step (5), the pH of the enzymolysis is 5.5-6.0, the temperature is 45-55℃, and the time is 10-12.5h; and the addition amount of the compound protease is 1.3-1.8% of the mass of the slurry.

7. The method for preparing soybean small molecule peptides for improving pungent burning sensation in food according to claim 1, characterized in that, In step (6), the centrifugation speed is 8000-11000r / min, the temperature is 24-25℃, and the time is 10-20min.

8. A soybean small molecular peptide for improving pungent burning sensation in food, characterized by, The soybean small molecule peptide is prepared by the method of any one of claims 1-7.

9. A product containing capsicum oleoresin, characterized in that, The soybean small molecule peptide of claim 8.

10. The use of the soybean small molecule of claim 8 in the preparation of a product added with oleoresin of capsicum.

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