Plant protein composition

Abstract

[Problem] To develop a novel meat-like plant protein composition that can be utilized as pseudo meat (meat alternative). [Solution] This plant protein composition is prepared by hydrolyzing a plant protein to prepare peptides and mixing a peptide-crosslinked product, which is obtained by crosslinking the peptides, with a heme protein, saccharides, and a second plant protein.　In addition, it is preferable to prepare the plant protein composition by pre-mixing the peptide-crosslinked product with the saccharides, heating the resultant mixture, and subsequently mixing the heated mixture with the second plant protein. Furthermore, it is preferable to further mix a protein hydrolyzate in the plant protein composition.

Description

Technical Field

[0001] The present invention relates to a meat-like plant protein composition (alternative meat) using a peptide cross-linked product obtained by cross-linking peptides derived from plant proteins obtained by hydrolyzing plant proteins.

Background Art

[0002] In recent years, due to the trend of environmental protection and health consciousness, the movement of alternative meat has been active in various countries around the world. And various types of technologies for alternative meat are being developed. For example, the following prior arts of pseudo-seafood compositions are disclosed.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

[0004] The above prior art relates to structured plant protein products and pseudo-seafood compositions containing fatty acids. On the other hand, in addition to this technology, the formulation and composition of meat-like plant protein compositions are also considered.

Summary of the Invention

Problems to be Solved by the Invention

[0005] Therefore, the present inventors made it an issue to develop a new meat-like plant protein composition.

Means for Solving the Problems

[0006] As a result of intensive research by the present inventors, it has been found that by using a peptide cross-linked product obtained by cross-linking peptides derived from plant proteins obtained by hydrolyzing plant proteins, a meat-like plant protein composition excellent in taste or flavor can be obtained.

[0007] Furthermore, the inventors have found that by using a heme protein and a saccharide together with the peptide cross-linked product and preparing these with a second plant protein, a meat-like plant protein composition excellent in umami or flavor can be obtained, and thus the present invention has been completed. That is, the first invention of the present application (Claim 1) is "A plant protein composition prepared by preparing a peptide by hydrolyzing a first plant protein, cross-linking the peptide to obtain a peptide cross-linked product, and mixing a heme protein, a saccharide, and a second plant protein."

[0008] Next, in the invention according to Claim 1, a method of preliminarily mixing and heating the peptide cross-linked product and the saccharide, and then mixing them with the second plant protein and the heme protein is preferable. That is, the second invention of the present application (Claim 2) is "The plant protein composition according to Claim 1, which is prepared by preliminarily mixing and heating the peptide cross-linked product and the saccharide, and then mixing them with the second plant protein and the heme protein."

[0009] Next, in the plant protein composition according to Claim 1, it is preferable to mix a protein hydrolyzate. That is, the third invention of the present application (Claim 3) is "The plant protein composition according to Claim 1, wherein a protein hydrolyzate is further mixed in the plant protein composition."

[0010] Next, in the invention according to Claim 3, a method of preliminarily mixing and heating the peptide cross-linked product and the saccharide, and then mixing them with the second plant protein and the heme protein is preferable. That is, the fourth invention of the present application (Claim 4) is "The plant protein composition according to Claim 3, which is prepared by preliminarily mixing and heating the peptide cross-linked product, the saccharide, and the protein hydrolyzate, and then mixing them with the second plant protein and the heme protein."

[0011] Next, in the plant protein composition according to claim 1, it is preferable to mix an amino acid or a peptide. That is, the fifth invention of the present application (claim 5) is "The plant protein composition according to claim 1, wherein an amino acid or a peptide is further mixed in the plant protein composition."

[0012] Next, in the invention according to claim 5, a method of previously mixing the amino acid or peptide and saccharides, heating them, and then mixing them with a second plant protein and a heme protein is preferable. That is, the sixth invention of the present application (claim 6) is "The plant protein composition according to claim 5, which is prepared by previously mixing the peptide crosslinking product, saccharides, and an amino acid or a peptide, heating them, and then mixing them with a second plant protein and a heme protein."

[0013] Next, in the invention according to claim 2, it is also preferable to use methylcellulose and / or agar or agar. That is, the seventh invention of the present application (claim 7) is "The plant protein composition according to claim 2, wherein methylcellulose and / or agar or agar is further mixed in the plant protein composition."

[0014] Next, in the invention according to claim 4, it is also preferable to use methylcellulose and / or agar or agar. That is, the eighth invention of the present application (claim 8) is "The plant protein composition according to claim 4, wherein methylcellulose and / or agar or agar is further mixed in the plant protein composition."

[0015] Next, in the invention according to claim 6, it is also preferable to use methylcellulose and / or agar or agar. That is, the ninth invention of the present application (claim 9) is "The plant protein composition according to claim 6, wherein methylcellulose and / or agar or agar-agar is further mixed in the plant protein composition."

[0016] Next, the applicant of the present application also intends a heated plant protein composition obtained by further heating the plant protein composition according to any one of claims 1 to 9. That is, the tenth invention (claim 10) of the present application is "A heated plant protein composition obtained by heating the plant protein composition according to any one of claims 1 to 9."

[0017] Next, with respect to the invention described in claim 10, it may further be a dried heated plant protein composition. That is, the eleventh invention (claim 11) of the present application is "A dried heated plant protein composition obtained by further drying the heated plant protein composition according to claim 10."

Effect of the Invention

[0018] By using the present invention, a meat-like plant protein composition excellent in flavor and the like can be obtained. Further, the meat-like plant protein composition of the present invention can be suitably used in various food industries.

Mode for Carrying Out the Invention

[0019] Hereinafter, the content of the invention of the present application will be described. 〇Plant Protein Composition The plant protein composition referred to in the present invention is a plant protein composition having a meat-like texture or flavor, with plant protein as the main raw material. The plant protein composition of the present invention can be used as minced meat and can be used as various alternative meats such as hamburgers, tempura, meatballs, and grilled meat. It can also be used as a substitute for fish meat, surimi, etc.

[0020] The plant protein composition referred to in the present invention can be prepared from only plant-derived raw materials that do not contain animal-derived raw materials. However, not only the type of plant protein composition prepared from such complete plant-derived raw materials, but also those containing partially animal-derived raw materials are, of course, acceptable. The plant protein composition referred to in the present invention shall include various types as described above.

[0021] 〇 A peptide crosslinked product obtained by preparing a peptide derived from a plant protein by hydrolyzing a first plant protein and crosslinking the peptide In the present invention, a peptide crosslinked product obtained by crosslinking a peptide derived from a plant protein obtained by hydrolyzing a first plant protein is used.

[0022] Here, the first plant protein is not particularly limited, and soybean protein, pea protein, broad bean protein, chickpea protein, mung bean protein, rice protein, brown rice protein, linseed protein, etc. can be used. In particular, among these, soybean protein, pea protein, broad bean protein, rice protein, and brown rice protein are preferred. Further, soybean protein and rice protein are most preferred.

[0023] Next, the first plant protein is hydrolyzed. Regarding hydrolysis, various methods such as a method using an enzyme and a method using hydrochloric acid can be used. However, a method using an enzyme is preferably used, and the enzyme is not particularly limited, and various proteases can be used.

[0024] Specifically, various endopeptidases and exopeptidases can be used. More specifically, in addition to trypsin, chymotrypsin, elastase, papain, calpain, lysosomal cathepsin, pepsin, rennin, thermolysin, carboxypeptidase, etc., various proteases can be used.

[0025] Furthermore, more specifically, for example, it is also preferable to use Alcalase (registered trademark) or Flavourzyme (registered trademark). Alcalase (registered trademark) for plant protein extraction is a widely used endoprotease and can perform hydrolysis over a wide range. It is preferably used to decompose plant proteins in the initial stage of the hydrolysis process. It may also be combined with other proteases.

[0026] In addition, Flavourzyme (registered trademark) for plant protein extraction is a mixture of endopeptidase and exopeptidase and has the advantages of generating a unique flavor and removing bitterness. Next, the treatment time of the enzyme is not particularly limited, but generally about 2 to 6 hours is suitable.

[0027] Next, crosslink the peptides derived from the plant proteins obtained after the hydrolysis. The hydrolyzed soy peptides are somewhat bitter. On the other hand, bitterness can be reduced by crosslinking them. The hydrolyzed soy peptides are processed using a crosslinking enzyme. Examples of the enzyme to be used include transglutaminase. In addition, for the crosslinked peptides, generally, it is preferable that the molecular weight range of the peptides is in the range of 1000 - 5000 Da. Peptides in this molecular weight range are considered to be involved in flavor enhancement.

[0028] 〇 Hemoprotein In the present invention, hemoprotein is used. Here, hemoprotein refers to the general term for proteins having a "heme", which is a complex composed of a divalent iron atom and porphyrin, as a prosthetic molecular group. Common hemoproteins are present in animals, plants, and almost all microorganisms and have a close relationship with respiration. Their functions include oxygen transport, activation of oxygen molecules, and electron transfer pathways (cytochromes), etc.

[0029] Furthermore, the heme protein in the present invention is not limited to the above, and includes various forms as long as it is a protein containing heme. Also, regarding the structure such as the amino acid sequence of the protein part, it goes without saying that it may be a modified type. Furthermore, the above heme protein includes not only a pure natural-derived type, but also types produced by yeast, bacteria, etc. by techniques such as gene recombination. Also, it includes types derived from chemical synthesis.

[0030] 〇Sugars As the sugars, various sugars can be used. Various sugars can be used, including monosaccharides such as glucose and fructose, sugar alcohols, and disaccharides such as sucrose (saccharose) and polysaccharides such as dextrin. However, as the monosaccharide, xylose, ribose, arabinose, fructose, and glucose are preferable. As the disaccharide, sucrose is preferable. Furthermore, regarding the above sugars, it goes without saying that not only the sugars themselves but also a method of incorporating them by using food materials substantially containing each sugar may be used.

[0031] 〇Protein hydrolysates In the present invention, it is preferable to use protein hydrolysates. Here, the protein hydrolysate is obtained by hydrolyzing vegetable proteins (derived from vegetable raw materials such as wheat, corn, and soybeans) or animal proteins (derived from animal raw materials such as egg white, egg yolk, and whole egg).

[0032] Also, regarding the hydrolysis step, it is possible to decompose using an acid such as hydrochloric acid or an enzyme (proteases such as trypsin, chymotrypsin, elastase, papain, calpain, lysosomal cathepsin, pepsin, rennin, thermolysin, carboxypeptidase, etc.). When the peptide bond is cleaved by the hydrolysis, various peptides and the like are generated. Specifically, examples include hydrolyzates of wheat protein, egg white, egg yolk, etc. Among these, egg white hydrolyzate and soy protein hydrolyzate are preferred.

[0033] 〇 Amino acid or peptide In the present invention, in addition to the protein hydrolyzate, amino acids themselves may be added. As the amino acids, various amino acids can be used. Also, cysteine, cystine, and methionine are preferred, and most preferably, cysteine and cystine. Furthermore, it is also preferable to use taurine generated through an enzymatic reaction from cysteine.

[0034] Regarding cysteine, not only cysteine itself as an amino acid, but also using food materials rich in cysteine and adding the food materials to substantially contain cysteine is of course also possible. Regarding cystine, not only cystine itself as an amino acid, but also cystine using food materials rich in cystine and adding the food materials to substantially contain cystine is of course also possible.

[0035] Next, regarding methionine, not only methionine itself as an amino acid, but also using food materials rich in methionine and adding the food materials to substantially contain methionine is of course also possible. Also, regarding the food materials for containing each of the above-mentioned amino acids, it is of course possible that they are not only plant-based food materials but also animal-based food materials. Also, the amino acids may be in peptide forms (dipeptide, tripeptide, tetrapeptide, etc.).

[0036] For example, glutathione, which is a tripeptide consisting of glutamic acid, cysteine and glycine, and yeast containing the glutathione (glutathione yeast) can be cited as examples. Of course, the above protein hydrolysate contains amino acids and peptides.

[0037] 〇Second plant protein In the present invention, in addition to the first plant protein for the above cross-linked peptide, a second plant protein that is a main component of the plant protein composition of the present invention is used. Of course, the second plant protein in the present invention may be the same type of plant protein as the first plant protein. Also, other types of plant proteins may be used. Various plant proteins can be used.

[0038] Here, the second plant protein is not particularly limited, but soybean protein, pea protein, broad bean protein, chickpea protein, mung bean protein, rice protein, brown rice protein, flaxseed protein, etc. can be used. In particular, among these, it is preferable to use soybean protein.

[0039] 〇Preparation of heated peptide cross-linked products, etc. by heating the peptide cross-linked products In the present invention, by using the above peptide cross-linked product and pre-heating this with a saccharide to cause a Maillard reaction (aminocarbonyl reaction), a heated peptide cross-linked product is prepared in advance, and it is also preferable to mix the heated peptide cross-linked product (Maillard peptide cross-linked product) with a second protein and a heme protein.

[0040] Also, it is preferable to use a protein hydrolysate, an amino acid or a peptide together with the saccharide. By using a protein hydrolysate, an amino acid or a peptide during heating, a Maillard peptide cross-linked product with enhanced flavor can be obtained. Although various methods are possible as methods for producing Maillard peptide cross-linked products, for example, for the peptide cross-linked products derived from the above-mentioned plant proteins, together with the above-mentioned saccharides, protein hydrolysates, amino acids or peptides may be used as necessary, and they can be mixed while appropriately adding water and the like, and then prepared by heating.

[0041] In addition, when preparing Maillard peptide cross-linked products, it goes without saying that various components such as other saccharides (monosaccharides, polysaccharides), proteins, seasonings, starches, spices, fragrances, etc. may be simultaneously contained in addition to the above-mentioned saccharides, protein hydrolysates, amino acids or peptides for preparation. Next, as the heating method, a water bath may be used, or heating in vegetable oil or animal fats is also possible. Also, an autoclave, a frying pan, etc. can be used. The heating temperature is not particularly limited, but generally it is in the range of about 80°C to 150°C. In particular, about 90°C to 130°C is more preferable.

[0042] Also, as for the heating time, it is preferable to make it longer at a lower temperature and shorter at a higher temperature. Specifically, heating is carried out for about 1 minute to 60 minutes after reaching the above temperature and reaching a constant temperature. In addition, in the production method of the present invention, when aroma component analysis was carried out on a reaction solution (Maillard peptide cross-linked product) obtained by subjecting a peptide cross-linked product and xylose as a saccharide and egg white hydrolysate as a protein hydrolysate to a Maillard reaction, indole, 2-methyl-3-furanthiol, 2-thiophenecarboxaldehyde, m-cresol, bis(2-methyl-3-furyl) disulfide, nonanoic acid, 2-acetylthiazole, etc., which are known as meaty aroma components, were detected together with thiazole, 5-methylthiophene-2-aldehyde, 2-phenylethyl alcohol, and decanoic acid. These compounds are considered to contribute to the effect of flavor enhancement.

[0043] Furthermore, when using soy protein as the second plant protein that is the main component of the above-described plant protein composition for this Maillard peptide cross-linked product, it is considered that the Maillard peptide cross-linked product also has the effect of reducing the soy-derived off-flavor of the soy protein.

[0044] 〇Oil or fatty acid In the plant protein composition of the present invention, vegetable oil and, if necessary, animal oil may be added. By using oil, the meaty texture can be improved and a more meaty flavor can be imparted.

[0045] The vegetable oil that can be used is not particularly limited. For example, various vegetable oils such as palm oil, rapeseed oil, rice oil, corn oil, olive oil, white pressed oil, sunflower oil, linseed oil, and cottonseed oil can be mentioned. Also, it is preferable that the constituent fatty acids of the vegetable oil contain unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid.

[0046] Next, in the present invention, at room temperature of about 15°C to 25°C, solid-state oil can be partially used. For example, palm oil and coconut oil, which are vegetable oils, can be mentioned. By crushing and mixing these oils, it is possible to reproduce a situation where fat components are scattered as seen in, for example, marbled beef, and the appearance, flavor, etc. of the plant protein composition can be improved.

[0047] Next, in the present invention, except when used as a product for so-called vegetarians or vegans, it is also possible to use animal oil in part. As the animal oil, various oils such as lard, beef tallow, and chicken fat can be used. Next, in the present invention, it is also possible to add fatty acids. Examples of the fatty acids that can be used include, but are not limited to, linoleic acid, linolenic acid (α-linolenic acid, γ-linolenic acid), oleic acid, and arachidonic acid.

[0048] 〇Methyl cellulose and / or agar or agar-agar In the present invention, methylcellulose and / or agar or agar can be used. By using methylcellulose, the binding property can be improved and the texture can be improved. In addition, it is preferable to prepare the methylcellulose by mixing it with the above-mentioned fats and oils.

[0049] Next, in the present invention, it is also preferable to use agar or agar. In particular, it is preferable to add a gelled product of agar or agar after crushing it during the preparation of the plant protein composition. When the plant protein composition is heated, agar may dissolve and a state similar to the gravy produced when so-called livestock meat is heated may be reproduced. Regarding the agar or agar, the above-mentioned peptide cross-linked product and saccharides, and if necessary, a protein hydrolyzate, an amino acid or a peptide may be added, heated, and the agar or agar may be added after the Maillard reaction for preparation.

[0050] 〇Micronutrient group Micronutrients such as vitamins and minerals may be added. As vitamins, various types such as fat-soluble vitamins and water-soluble vitamins can be added. Examples include vitamin A, vitamin E, vitamin D, vitamin K, vitamin B group (B1: thiamine, B2: riboflavin, vitamin B6: pyridoxal, pyridoxamine, pyridoxine, B2: cobalamin), vitamin C (ascorbic acid), pantothenic acid, folic acid, niacin, biotin, etc.

[0051] Next, examples of minerals include calcium, magnesium, phosphorus, sodium, potassium, zinc, iron, copper, chromium, cobalt, selenium, manganese, molybdenum, etc., and particularly calcium, magnesium, iron, etc. In addition, iodine, sulfur, chlorine, etc. can also be added.

[0052] 〇Various starches, cereal flours, protein materials, etc. In the present invention, various starches, protein materials, etc. can be used. As the starch, various processed starches, cereal flours, and protein flours can be used. In addition, in order to produce the fibrous texture and shape retention effect of meat, cellulose fibers can also be used. Furthermore, various other food materials can be used in addition to these.

[0053] 〇 Foods Utilizing the Plant Protein Composition of the Present Invention The plant protein composition of the present invention can be used as various meat-like foods, imitation meat, alternative meat, and meat substitute products. Specifically, it can be used for imitation meat (alternative meat) such as beef, pork, chicken, and fish. Of course, it is also possible to use other seasonings and additives (natural products, seasonings, spices, etc.) according to the type of each meat.

[0054] For example, the plant protein composition of the present invention can be used as an alternative meat for various meat products such as hamburgers, meatballs, tempura, tonkatsu, and grilled meat. Next, the plant protein composition of the present invention can be stored frozen or refrigerated for a predetermined period.

[0055] Furthermore, the plant protein composition of the present invention can also be used as ingredients for instant foods (instant noodles such as instant cup noodles and instant bag noodles, instant cup rice, instant soup, etc.) by drying. In particular, in instant noodles (instant cup noodles) and instant cup rice, dried ingredients (dried ingredients by hot air drying or freeze drying) are often used as ingredients, but the present invention can be suitably applied as these dried ingredients. Of course, carbohydrates such as starch, salts, seasonings such as soy sauce and sauce, spices, and fragrances may be used as other components constituting the plant protein composition of the present invention.

Examples

[0056] Examples of the present invention will be described below, but the present invention is not limited to the following examples. <Test Example 1>

[0057] (Effect of addition of heme protein) [Test section 1-1] (Peptide 1%) 1) Preparation of peptide cross-linked product 6 g of isolated soy protein (Solpie 4000H, manufactured by Nisshin Oillio Group, Ltd.) was suspended in 100 g of water, and 0.024 AU / g (enzyme / substrate) of the enzyme Alcalase (registered trademark, manufactured by Novozymes) was added, and the mixture was kept at 58 °C and pH 8.0 for 3 hours to carry out the first-stage hydrolysis reaction.

[0058] Next, 2.0 LAPU / g (enzyme / substrate) of the enzyme flavourzyme (registered trademark, manufactured by Novozymes) was added, and the mixture was kept at 50 °C and pH 6.5 for 4 hours to carry out the second-stage hydrolysis reaction. The hydrolysis reaction solution after the hydrolysis reaction was centrifuged, and the upper layer was freeze-dried to obtain a freeze-dried product of soy peptide. Next, 30 g of water was added to 3 g of the freeze-dried product and dissolved, and then 108 GTU / g (enzyme / substrate) of Transglutaminase (manufactured by Amano Enzyme Inc.) was added, and the mixture was kept at 45 °C and pH 8.0 for 5 hours to carry out a cross-linking reaction by the enzyme. After centrifugation of the reaction, the supernatant was freeze-dried to obtain soy cross-linked peptide.

[0059] 2) Heating of peptide cross-linked product 1.0 g of the freeze-dried soy cross-linked peptide, 0.15 g of xylose, and 10 g of water described above were collected in a test tube and heated in boiling water for 5 minutes. After the heating was completed, 0.2 g of agar was added before cooling and stirred to dissolve. Then, it was solidified by refrigerated storage to prepare a peptide cross-linked product (Maillard peptide cross-linked product) after heat treatment.

[0060] 3) Preparation of methylcellulose slurry Add 7.5 g of sunflower oil to 2.0 g of methylcellulose (VEGEDAN, manufactured by DPNB), stir to disperse, add 29.32 g of water, stir with a stirrer for 1 minute, then transfer to a tray and refrigerate to prepare a methylcellulose slurry.

[0061] 4) Preparation of hemoglobin solution (hemoprotein) Dissolve hemoglobin from bovine blood (Sigma-Aldrich, H2500-25G) in water to prepare a 26% (w / v) hemoglobin solution.

[0062] 5) Preparation of plant protein composition As plant protein, add 1000 g of water to about 100 g of soybean plant protein (Fuji Oil Co., Ltd., New Fujinic 59), boil for 3 minutes, and wash with running water. Then, lift it up in a colander and let it stand, and prepare granular plant protein after reconstitution with water (reconstitution ratio 260-270%). To 50 g of the above-mentioned reconstituted plant protein, add 3.41 g of the hemoglobin solution and stir with a spatula. Then, add the entire amount of the methylcellulose slurry, and further add 2.0 g of starch and 0.7 g of salt. Furthermore, add the entire amount of the peptide cross-linking product after the above heat treatment. Additionally, add 5 g of ground coconut oil and 3 g of water, and stir the whole well to prepare a pate-like plant protein composition.

[0063] 5) Molding and heating of pate-like plant protein composition Pack 100 g of the above-mentioned pate-like plant protein composition into a circular mold with a diameter of 11 cm, shape it, place it on a frying pan heated to 150 °C, bake for 2 minutes and 30 seconds for heating, then turn it over and bake the other side for 2 minutes and 30 seconds. Taste the obtained heated plant protein composition and conduct a sensory evaluation.

[0064] ─ Sensory evaluation method ─ The sensory evaluation was conducted by 8 to 10 experienced technicians, and the evaluation was carried out from three perspectives: aroma, taste, and texture, and a comprehensive evaluation combining these was performed. Regarding the evaluation of each item, first, for the aroma, with the intensity of the smell, the preference of the smell, and the flavor of livestock meat as the main viewpoints, a 10 - point scale evaluation from 1 point (poor aroma) ⇔ 10 points (best aroma) was used. Next, for the taste, with umami, the intensity of richness, and the intensity of aftertaste (persistence) as the main viewpoints, a 10 - point scale evaluation from 1 point (poor taste) ⇔ 10 points (best aroma) was used.

[0065] Next, for the texture, a 10 - point scale evaluation from 1 point (poor texture) ⇔ 10 points (best texture) was used. The comprehensive evaluation was a 10 - point scale evaluation from 1 point (poor) ⇔ 10 points (best) by comprehensively considering all of aroma, taste, and texture. In addition, in the comprehensive evaluation, generally 5.7 The above was regarded as acceptable (effective). Also, 6.0 or above was preferable, 7.0 or above was more preferable, and 8.0 or above was most preferable. The evaluation results are shown in Table 1.

[0066] [Test group 1 - 2] (without hemoprotein) Except for not adding the hemoglobin solution in 4) in test group 1 - 1, it was carried out in the same manner as test group 1 - 1. The results are shown in Table 1. That is, this test group is one without the addition of the peptide cross - linker for test group 1 - 1.

[0067] [Test group 1 - 3] (without peptide cross - linker) Except for adding the peptide cross - linker after heat treatment in test group 1 - 1, it was carried out in the same manner as test group 1. The results are shown in Table 1. That is, this test group is one without the addition of the peptide cross - linker for test group 1 - 1.

[0068]

Table 1

[0069] (Comparison of the amount of crosslinked soy peptide) [Test Group 2-1] (Peptide crosslinking product 1.0%) It is the same as Test Group 1-1.

[0070] [Test Group 2-2] (Peptide crosslinking product 0.5%) In the heating of the peptide crosslinking product in Test Group 2-1, it was carried out in the same manner as Test Group 2-1 except that 0.5 g of freeze-dried soy crosslinked peptide was collected in a test tube. The results are shown in Table 2.

[0071] [Test Group 2-3] (Peptide crosslinking product 2.0) In the heating of the peptide crosslinking product in Test Group 2-1, it was carried out in the same manner as Test Group 2-1 except that 2.0 g of freeze-dried soy crosslinked peptide was collected in a test tube. The results are shown in Table 2.

[0072]

Table 2

[0073] (Effect when changing the oil or adding fatty acids during the preparation of soy peptide) The influence on the finally obtained plant protein composition was investigated by adding oil and / or fatty acids during the heat preparation of the peptide compound.

[0074] [Test Group 3-1] It is the same as Test Group 1-1.

[0075] [Test Section 3-2] (Linoleic Acid) In "1) Heating of the peptide cross-linked product" in Test Section 1-1, except for adding 1 g of sunflower oil and 0.004 g of linoleic acid to the freeze-dried soy cross-linked peptide, xylose, cysteine, and water in the test tube and collecting them in the test tube, the same treatment as in Test Section 1-1 was performed. The results are shown in Table 3.

[0076] [Test Section 3-3] (Arachidonic Acid) In "2) Heating of the peptide cross-linked product" in Test Section 1-1, except for adding 1 g of sunflower oil and 0.004 g of arachidonic acid to the freeze-dried soy cross-linked peptide, xylose, cysteine, and water in the test tube and collecting them in the test tube, the same treatment as in Test Section 1-1 was performed. The results are shown in Table 3.

[0077] [Test Section 3-4] (Oleic Acid) In "2) Heating of the peptide cross-linked product" in Test Section 1-1, except for adding 1 g of sunflower oil and 0.004 g of oleic acid to the freeze-dried soy cross-linked peptide, xylose, cysteine, and water in the test tube and collecting them in the test tube, the same treatment as in Test Section 1-1 was performed. The results are shown in Table 3.

[0078] [Test Section 3-5] (Cottonseed Oil Blend Oil) In "2) Heating of the peptide cross-linked product" in Test Section 1-1, except for adding 1 g of cottonseed oil blend oil (J-Oil Mills Meidekoto (registered trademark)) to the freeze-dried soy cross-linked peptide, xylose, cysteine, and water in the test tube and collecting them in the test tube, the same treatment as in Test Section 1-1 was performed. The results are shown in Table 3.

[0079]

Table 3

[0080] (When the type of saccharide is changed) The effects on the finally obtained plant protein composition were investigated by heating a peptide crosslinking product and a saccharide and changing the type of saccharide used in the preparation of the Maillard peptide crosslinking product.

[0081] [Test group 4-1] (Xylose) It was treated in the same manner as test group 1-1. The results are shown in Table 4.

[0082] [Test group 4-2] (Ribose) It was treated in the same manner as test group 1-1, except that 0.15 g of ribose was used instead of 0.15 g of xylose in "2) Heating of the peptide crosslinking product" in test group 1-1. The results are shown in Table 4.

[0083] [Test group 4-3] (Arabinose) It was treated in the same manner as test group 1-1, except that 0.15 g of arabinose was used instead of 0.15 g of xylose in "2) Heating of the peptide crosslinking product" in test group 1-1. The results are shown in Table 4.

[0084] [Test group 4-4] (Fructose) It was treated in the same manner as test group 1-1, except that 0.15 g of fructose was used instead of 0.15 g of xylose in "2) Heating of the peptide crosslinking product" in test group 1-1. The results are shown in Table 4.

[0085] [Test group 4-5] (Glucose) It was treated in the same manner as test group 1-1, except that 0.15 g of glucose was used instead of 0.15 g of xylose in "2) Heating of the peptide crosslinking product" in test group 1-1. The results are shown in Table 4.

[0086] [Test group 4-6] (Sucrose) It was treated in the same manner as test group 1-1, except that 0.15 g of sucrose was used instead of 0.15 g of xylose in "2) Heating of the peptide crosslinking product" in test group 1-1. The results are shown in Table 4.

[0087]

Table 4

[0088] (When changing the type of plant protein in the preparation of the peptide cross-linked product) The influence on the finally obtained plant protein composition was examined by changing the type of plant protein used in the preparation of the peptide cross-linked product.

[0089] [Test Group 5-1] (Soybean protein) It was treated in the same manner as Test Group 1-1. The results are shown in Table 5.

[0090] [Test Group 5-2] (Pea protein) In “1) Preparation of peptide cross-linked product” in Test Group 1-1, it was treated in the same manner as Test Group 1-1 except that 6 g of pea protein (Organo Foodtech Co., Ltd. PP-CS (pea protein white)) was used instead of 6 g of isolated soybean protein. The results are shown in Table 5.

[0091] [Test Group 5-3] (Broad bean protein) In “1) Preparation of peptide cross-linked product” in Test Group 1-1, it was treated in the same manner as Test Group 1-1 except that 6 g of broad bean protein (Organo Foodtech Co., Ltd. Orprotain (registered trademark) FP-AC) was used instead of 6 g of isolated soybean protein. The results are shown in Table 5.

[0092] [Test Group 5-4] (Chickpea protein) In “1) Preparation of peptide cross-linked product” in Test Group 1-1, it was treated in the same manner as Test Group 1-1 except that 6 g of chickpea protein (Organo Foodtech Co., Ltd. Orprotain (registered trademark) CP-AC) was used instead of 6 g of isolated soybean protein. The results are shown in Table 5.

[0093] [Test Section 5-5] (Mung bean protein) In “1) Preparation of peptide cross-linked product” in Test Section 1-1, the same treatment as in Test Section 1-1 was carried out except that 6 g of mung bean protein (Organo Foodtech Co., Ltd. Orprotain (registered trademark) MP-AC) was used instead of 6 g of isolated soy protein. The results are shown in Table 5.

[0094] [Test Section 5-6] (Rice protein) In “1) Preparation of peptide cross-linked product” in Test Section 1-1, the same treatment as in Test Section 1-1 was carried out except that 6 g of rice protein (Vitasol Science Japan Co., Ltd. Rice Protein) was used instead of 6 g of isolated soy protein. The results are shown in Table 5.

[0095]

Table 5

[0096] (When egg white hydrolyzate is further added) The effect on the finally obtained plant protein composition was investigated by changing the types of amino acids added during the heat preparation of the cross-linked peptide compound. In particular, in this test example, the effect in the case of producing a pseudo fried chicken-like food (fried chicken) was investigated.

[0097] [Test Section 6-1] It is the same as Test Section 1-1.

[0098] [Test Section 6-2] (With egg white hydrolyzate) In 2) Heating of the peptide cross-linked product in Test Section 1-1, the same procedure as in Test Section 1-1 was carried out except that 0.35 g of egg white hydrolyzate was further added. Incidentally, the egg white hydrolyzate was prepared as follows. 12 g of egg white powder material (Sun Chemical Corporation Sankilara SHG) was suspended in 100 mL of water, and 0.4% (enzyme / substrate) of the enzyme Sumylase (Amano Enzyme Inc. Sumylase PC10F) was added. After holding at 55 °C and pH 7.5 for 10 minutes, it was further held at 65 °C for 30 minutes to perform the first-stage hydrolysis reaction.

[0099] Another 100 mL of water was added, and 0.4% (enzyme / substrate) of the enzyme Proteax (Amano Enzyme Inc. Proteax) was added. It was held at 50 °C and pH 7.0 for 18 hours to perform the second-stage hydrolysis reaction. After the reaction, centrifugation was performed, and the supernatant was lyophilized to obtain a protein hydrolysate. Table 6 shows the results when this egg white hydrolysate was used.

[0100] [Test Group 6-3] (With egg white hydrolysate, without heme protein) In the heating of the peptide cross-linked product in Test Group 1-1, except that 0.35 g of the egg white hydrolysate (same as above) was further added and in the preparation of the plant protein composition, the hemoglobin solution was not added, it was carried out in the same manner as Test Group 1-1. The results are shown in Table 6.

[0101] [Test Group 6-4] (With egg white hydrolysate, without peptide) In the heating of the peptide cross-linked product in Test Group 1-1, except that 0.35 g of the egg white hydrolysate (same as above) was further added and in the preparation of the plant protein composition, the heat-treated peptide cross-linked product was not added, it was carried out in the same manner as Test Group 1-1. The results are shown in Table 6.

[0102]

Table 6

[0103] (Comparison of the amount of cross-linked soy peptides in the state containing egg white hydrolysate) The case where the amount of cross-linked soy peptides in the state containing the egg white hydrolyzate was changed was examined.

[0104] [Test section 7-1] (Peptide 1.0%) It is the same as test section 6-2.

[0105] [Test section 7―2] (Peptide 0.5%) In the heating of the peptide cross-linked product in test section 2-1, it was carried out in the same manner as test section 2-1 except that 0.5 g of freeze-dried soy cross-linked peptide was collected in a test tube. The results are shown in Table 7.

[0106] [Test section 7-3] (Peptide 2.0) In the heating of the peptide cross-linked product in test section 2-1, it was carried out in the same manner as test section 2-1 except that 2.0 g of freeze-dried soy cross-linked peptide was collected in a test tube. The results are shown in Table 7.

[0107]

Table 7

[0108] (When using other protein hydrolyzates instead of the egg white hydrolyzate) The influence on the finally obtained plant protein composition was examined by changing the type of plant protein which is the raw material of the protein hydrolyzate used in the preparation of the peptide cross-linked product.

[0109] [Test section 8-1] (Egg white hydrolyzate) In the heating of the peptide cross-linked product in test section 1-1, it was carried out in the same manner as test section 1-1 except that 0.35 g of egg white hydrolyzate was further added. The results are shown in Table 8.

[0110] [Test section 8-2] (Gluten hydrolyzate) In the heating of the peptide crosslinking product in Test Section 1-1, it was carried out in the same manner as Test Section 1-1, except that 0.35 g of gluten hydrolyzate was further added. In addition, the gluten hydrolyzate was prepared as follows. 12 g of wheat flour powder material (Okuno Pharmaceutical Co., Ltd. Project P) was suspended in 100 mL of water, and 0.4% (enzyme / substrate) of the enzyme Sumizyme (Amano Enzyme Inc. Sumizyme PC10F) was added, and it was held at 55 °C and pH 7.5 for 10 minutes, and then further held at 65 °C for 30 minutes to carry out the first-stage hydrolysis reaction.

[0111] Furthermore, 100 mL of water was added, and 0.4% (enzyme / substrate) of the enzyme Proteax (Amano Enzyme Inc. Proteax) was added, and it was held at 50 °C, pH 7.0 for 18 hours to carry out the second-stage hydrolysis reaction. After the reaction, centrifugation was performed, and the supernatant was freeze-dried to obtain a protein hydrolyzate. The results when this gluten hydrolyzate was used are shown in Table 8.

[0112] [Test Section 8-3] (Soybean protein hydrolyzate (BASIC FOOD FLAVORS, B-977-T) In the heating of the peptide crosslinking product in Test Section 1-1, it was carried out in the same manner as Test Section 1-1, except that 0.35 g of soybean protein hydrolyzate (BASIC FOOD FLAVORS, B-977-T) was further added. The results are shown in Table 8.

[0113] [Test Section 8-4] (Soybean protein hydrolyzate (BASIC FOOD FLAVORS, B-84-T (paste type)) In the heating of the peptide crosslinking product in Test Section 1-1, it was carried out in the same manner as Test Section 1-1, except that 0.35 g of soybean protein hydrolyzate (BASIC FOOD FLAVORS, B-84-T (paste type)) was further added. The results are shown in Table 8.

[0114] [Test Section 8-5] (Glutathione yeast (Biospringer, GSH yeast)) In the heating of the peptide cross-linked product in Test Group 1-1, it was carried out in the same manner as Test Group 1-1, except that an additional 0.35 g of glutathione yeast (Biospringer, GSH yeast) was added. The results are shown in Table 8.

[0115] [Test Group 8-6] (Glutathione yeast (Vitasol Science, GSH yeast)) In the heating of the peptide cross-linked product in Test Group 1-1, it was carried out in the same manner as Test Group 1-1, except that an additional 0.35 g of glutathione yeast (Vitasol Science, GSH yeast) was added. The results are shown in Table 8.

[0116] [Table 8] Various plant protein hydrolysates can be used, and in particular, it has been found that various protein hydrolysates such as egg white hydrolysate, gluten hydrolysate, and soybean protein hydrolysate can be used. Also, as the peptide, glutathione of tripeptide (it has been found that glutathione-containing yeast is preferable).

Claims

1. A peptide crosslinked product obtained by preparing a peptide by hydrolyzing a first plant protein and crosslinking the peptide, and A plant protein composition prepared by mixing a heme protein, a saccharide, and a second plant protein.

2. The plant protein composition according to claim 1, wherein the peptide crosslinked product and the saccharide are premixed and heated, and then mixed with the second plant protein and the heme protein for preparation.

3. The plant protein composition according to claim 1, wherein a protein hydrolyzate is further mixed in the plant protein composition.

4. The plant protein composition according to claim 3, wherein the peptide crosslinked product, the saccharide, and the protein hydrolyzate are premixed and heated, and then mixed with the second plant protein and the heme protein for preparation.

5. The plant protein composition according to claim 1, wherein an amino acid or a peptide is further mixed in the plant protein composition.

6. The plant protein composition according to claim 5, wherein the peptide crosslinked product, the saccharide, and the amino acid or the peptide are premixed and heated, and then mixed with the second plant protein and the heme protein for preparation.

7. The plant protein composition according to claim 2, wherein methylcellulose and / or agar or agar is further mixed in the plant protein composition.

8. The plant protein composition according to claim 4, wherein methylcellulose and / or agar or agar is further mixed in the plant protein composition.

9. The plant protein composition according to claim 6, wherein methylcellulose and / or agar or agar is further mixed in the plant protein composition.

10. A heated plant protein composition obtained by heating the plant protein composition according to any one of claims 1 to 9.

11. A dried heated plant protein composition obtained by further drying the heated plant protein composition according to claim 10.

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