Food enzyme composition for reducing soy odor

Abstract

To improve a texture of a soybean food and to lessen a soybean odor using an enzyme.SOLUTION: An enzyme composition for a food contains an oxidase to lessen a soybean odor.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food enzyme composition for reducing soybean odor.

Background Art

[0002] With the increase in the world's population, there is concern about future food shortages. Soybeans, which can be cultivated with less fertilizer and water than animal meat, have a lower impact on the global environment during production and are rich in protein. Therefore, the development of foods using soybeans as plant-based meat is underway. There is also a demand for foods using soybeans as a food material to replace meat from the perspectives of vegans and vegetarians.

[0003] In order for the use of soybeans as plant-based meat to become widespread, it is desired to achieve the same flavor and texture as when using meat while reducing the unique taste and odor of soybeans. In particular, there is a demand for reducing soybean odor and reproducing a juicy feeling similar to that of meat.

[0004] Patent Document 1 discloses that a transglutaminase and a redox enzyme are allowed to act on a food material containing protein in order to improve the physical properties, color tone, and flavor of foods.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] Conventionally, methods for improving the texture and reducing the soybean odor in soybean foods using enzymes have been limited. An object of the present invention is to improve the texture of soybean foods and reduce the soybean odor using enzymes.

Means for Solving the Problems

[0007] The inventors of this invention have discovered that oxidizing enzymes can improve the texture of soy-based processed foods and reduce soy-derived odors, and have completed this invention. In other words, this invention is:

[0008] This invention relates to a food-grade enzyme composition containing an oxidizing enzyme for reducing the odor of soybeans.

[0009] It is preferable that the oxidase is ascorbic acid oxidase.

[0010] It is preferable that the reduction of the soybean odor is achieved by reducing the amount of hexanal in the food.

[0011] Preferably, the food is plant-based meat.

[0012] Furthermore, the present invention relates to a method for producing food with reduced soybean odor, comprising the step of treating food material with a food enzyme composition containing an oxidizing enzyme.

[0013] Furthermore, the present invention relates to a method for reducing the soy odor in food, comprising the step of treating food material with a food enzyme composition containing an oxidizing enzyme. [Effects of the Invention]

[0014] The food enzyme composition of the present invention can reduce the characteristic odor of soybeans while achieving a texture similar to that of meat products in soybean processed foods. This food enzyme composition promotes the use of soybeans as a food ingredient that can replace meat. [Modes for carrying out the invention]

[0015] <<Food-grade enzyme composition>> The food enzyme composition of this embodiment is a food enzyme composition containing an oxidizing enzyme for reducing the odor of soybeans.

[0016] <Oxidizing enzymes> Oxidizing enzymes are enzymes that have the activity to oxidize food materials. Specific examples of oxidizing enzymes include ascorbic acid oxidase, glucose oxidase, peroxidase, polyphenol oxidase, and lactoperoxidase. Among these, ascorbic acid oxidase and glucose oxidase are preferred, with ascorbic acid oxidase being more preferred. Ascorbic acid oxidase (EC1.10.3.3) is an enzyme that has the activity to oxidize ascorbic acid to dehydroascorbic acid using molecular oxygen.

[0017] The origin of the oxidase is not particularly limited and can be plant-derived, microbial-derived, or animal-derived, but plant-derived is preferred from the viewpoint of availability. Examples of plants include those of the Cucurbitaceae, Apiaceae, Brassicaceae, and Amaranthaceae families. Among these, plants of the Cucurbitaceae family are preferred. Examples of Cucurbitaceae plants include pumpkin, cucumber, watermelon, zucchini, gourd, loofah, winter melon, trumpet melon, and melon, with pumpkin (Cucurbita sp.) being preferred among these. Examples of Apiaceae plants include carrot, Japanese parsley, parsley, and celery, examples of Brassicaceae plants include cabbage, and examples of Amaranthaceae plants include spinach. Examples of microorganisms include bacteria and fungi, with bacteria being preferred. The food enzyme composition of the present invention may contain only one type of the above-mentioned oxidase, or it may contain multiple types.

[0018] The oxidase may be purified from the source plant, animal, or microorganism, or it may be mass-produced using genetic engineering technology and then purified. Alternatively, wild-type oxidase or mutant oxidase may be used.

[0019] As a method for obtaining an oxidase, when the oxidase accumulates in the cells of the organism from which it is derived, tissues and cells are disrupted, and a cell-free extract is obtained by centrifugation or the like. If necessary, using the cell-free extract as a starting material, it may be purified by appropriately combining general protein purification methods such as salting-out, ion-exchange chromatography, gel filtration chromatography, hydrophobic chromatography, and affinity chromatography. When the oxidase is secreted and produced extracellularly by microorganisms, it can be purified from the culture medium.

[0020] The activity of the oxidase in the enzyme composition for food of the present invention is preferably 10 to 10,000 units (U) per 1 g of the enzyme composition for food, more preferably 100 to 8,500 units (U), and even more preferably 1,000 to 3,000 units (U). Further, the weight of the oxidase in the enzyme composition for food of the present invention is preferably 0.01 to 100% by weight, more preferably 0.5 to 40% by weight in the enzyme composition for food.

[0021] The definition of the activity of the oxidase varies depending on each enzyme. For example, in the case of ascorbate oxidase, the activity that generates 1 μmol of dehydroascorbic acid per minute at pH 5.6 and 30°C using L-ascorbic acid as a substrate is defined as 1 U. In the case of glucose oxidase, the activity that oxidizes 1 μmol of glucose per minute under the conditions of 40°C and pH 7.0 to produce gluconic acid is defined as 1 U.

[0022] <Optional component> The enzyme composition for food of the present invention may contain, in addition to the oxidase, other components that the enzyme composition for food can usually contain, as long as the effects of the present invention are not inhibited. Examples of such components include excipients, pH adjusters, preservatives, enzymes, thickening polysaccharides, emulsifiers, inorganic salts, amino acids, solvents, and the like. The content of these components is not particularly limited, and any amount can be selected by those skilled in the art.

[0023] Examples of the excipient include cereal flours such as dextrin, trehalose, rice flour, and wheat flour.

[0024] Examples of pH adjusters include acetic acid, dehydroacetic acid, lactic acid, citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and adipic acid, as well as sodium (Na) salts, calcium (Ca) salts, and potassium (K) salts of these organic acids, and carbonic acid, phosphoric acid, and pyrophosphoric acid, as well as Na salts and K salts of these inorganic acids.

[0025] Examples of preservatives include ascorbic acid, propionic acid, sulfurous acid, benzoic acid, sorbic acid, and salts thereof. Examples of salts include sodium (Na) salts, calcium (Ca) salts, potassium (K) salts, polyamines, etc. In addition, catechin can also be used. Among these, ascorbic acid or its salt is preferred, and sodium ascorbate (vitamin C) is more preferred. When formulating a preservative, the amount thereof is preferably 0.1 to 15% by weight, more preferably 0.2 to 10% by weight, in the food enzyme composition. Also, the amount of the preservative is preferably 0.005 to 2% by weight, more preferably 0.01 to 1.5% by weight, based on the whole food material. The amount of the preservative is preferably 0.01 to 30 parts by weight, more preferably 0.02 to 20 parts by weight, per 100 parts by weight of the soybean-derived material (in the case of soy protein, the dry weight). When the preservative is included, it is expected that the oxidase oxidizes the preservative, and the oxidized preservative further acts on the causative substance of the soybean odor to reduce the soybean odor.

[0026] The enzyme as an optional component is an enzyme other than oxidase, and examples thereof include α-amylase, β-amylase, glucoamylase, protease, lipase, phospholipase, urease, catalase, chitinase, glucanase, cellulase, pectinase, lactase, etc.

[0027] Examples of thickening polysaccharides include modified starch, gums, alginic acid, alginic acid derivatives, pectin, carrageenan, curdlan, pullulan, gelatin, cellulose derivatives, agar, tamarind, psyllium, glucomannan, etc.

[0028] Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, and saponins.

[0029] Examples of inorganic salts include table salt, ammonium sulfate, sodium sulfate, calcium chloride, and polyphosphates.

[0030] Examples of amino acids include aspartic acid, threonine, serine, asparagine, glutamic acid, glutamine, proline, glycine, alanine, valine, cystine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, tryptophan, and arginine.

[0031] Examples of solvents include water, glycerin, sorbitol, and propylene glycol. These solvents may be used individually or in mixtures of two or more. When using a solvent, the weight ratio of oxidase to solvent is preferably 2:1 to 1:2.

[0032] The form of the food enzyme composition is not particularly limited and can be, for example, liquid, paste, powder, or granule. In the case of a powder, the oxidase may be dissolved in a solvent such as water, and then, if necessary, an excipient such as dextrin may be added, and the mixture may be dried to form a powder.

[0033] When the food enzyme composition is in liquid or paste form, the pH is preferably 5.5 to 9.0, and more preferably 5.5 to 6.5.

[0034] The method for producing food enzyme compositions is not particularly limited. For example, when obtaining a solid enzyme composition, one method is to mix each component in a mixer. Examples of mixers include container-rotating type, container-fixed type, and composite type, which can be appropriately selected depending on the desired activity value, quantity, and type of excipient.

[0035] <Food> The food enzyme composition of the present invention can be used in any food, but it is particularly suitable for use in foods containing soybeans in order to improve the texture of soybean processed foods and reduce the odor derived from soybeans. Examples of foods containing soybeans include conventional soybean foods as well as foods that use soybeans as plant-based meat.

[0036] Conventional soy products include miso, tofu, natto, fried tofu, okara, soy milk, thick fried tofu, powdered soy protein, granular soy protein, cereals, and kinako (roasted soybean flour). By applying the food enzyme composition of the present invention to these soy products, the soy odor can be adjusted.

[0037] Foods that use soybeans as a plant-based meat include hamburgers, meatballs, dumplings, steaks, meat sauce, beef bowls, ham, and sausages. In these foods, soybeans as a plant-based meat can be incorporated in the form of minced meat, block meat, sliced ​​meat, etc.

[0038] Foods using soybeans as plant-based meat may contain animal-derived materials (meat-derived materials) such as meat, oils and fats, and extracts in addition to soybeans. However, the amount of soybeans (amount in a hydrated state) is preferably 40% by weight or more, more preferably 50% by weight or more, even more preferably 70% by weight or more, even more preferably 90% by weight or more, and particularly preferably 95% by weight or more, with the absence of animal-derived materials being the most preferable. When using the food enzyme composition of the present invention, even when the amount of soybeans is high and the amount of animal-derived food materials is low, it is possible to achieve a texture similar to that of processed meat products while reducing the odor characteristic of soybeans.

[0039] <Flavor and physical properties of food> The food enzyme composition of the present invention is used to reduce the odor of soybeans. Soybeans have a characteristic grassy odor. This soybean odor reduces the palatability of foods using soybeans and hinders the use of soybeans as a plant. By applying the food enzyme composition of the present invention to food materials containing soybeans, the soybean odor can be reduced in the manufactured food. The reduction of the soybean odor can be determined by sensory evaluation by multiple panelists of food obtained using the food enzyme composition of the present invention, for example, by the method described in the examples.

[0040] One of the substances that causes the soybean odor is hexanal, which is produced by the oxidation of linoleic acid contained in soybeans. When the food enzyme composition of the present invention is applied to a food material containing soybeans, it is preferable that the amount of hexanal in the produced food is reduced compared to when the food enzyme composition is not applied. The amount of hexanal in food can be measured by general methods such as chromatography.

[0041] Furthermore, because soybeans that have absorbed water and swelled lack elasticity, it is said that when soybeans are used as a plant-based meat, it is difficult to obtain the same elasticity and chewiness as when animal-derived meat is used. When the food enzyme composition of the present invention is applied to a food material containing soybeans, the elasticity of the produced food is improved. To obtain this effect, it is preferable that the amount of animal material (meat-derived material) is 2% by weight or more, more preferably 5% by weight or more, even more preferably 10% by weight or more, and even more preferably 20% by weight or more, of the total amount of soybeans (amount in the hydrated state). The elasticity of the food can be evaluated by measuring the compressive stress using a rheometer. When the food enzyme composition of the present invention is applied to a food material containing soybeans, it is preferable that the compressive stress is 1.08 times or more, more preferably 1.1 times or more, and more preferably 1.2 times or more, compared to when the food enzyme composition is not applied.

[0042] Furthermore, because soybeans contain less fat compared to animal-derived materials, using soybeans as a plant-based meat makes it difficult to achieve the juicy texture found when using animal-derived meat. When the food enzyme composition of the present invention is applied to food materials containing soybeans, the juiciness of the resulting food is improved. The juiciness can be determined by sensory evaluation by multiple panelists of food obtained using the food enzyme composition of the present invention, for example, by the method described in the examples.

[0043] <<Method for manufacturing food with reduced soy odor>> The food manufacturing method of this embodiment is a method for manufacturing food with reduced soybean odor, comprising the step of treating food materials with a food enzyme composition containing an oxidizing enzyme. In the step of treating with a food enzyme composition containing an oxidizing enzyme, the enzyme composition of the present invention is brought into contact with the food materials, and the oxidizing enzyme is allowed to act. As the food enzyme composition, the compositions described above can be used.

[0044] Food ingredients preferably contain soy-derived materials in order to obtain an effect of reducing soy odor. Examples of soy-derived materials include soy flour, defatted soybeans, okara (soy pulp), soybean oil, and soy protein, and their forms include powder, granules, flakes, slices, and blocks. In addition to soy-derived materials, food ingredients may also contain materials commonly found in food, such as vegetables, meat, seafood, and grains. Examples of meat include beef, pork, and chicken.

[0045] Food ingredients may further contain excipients, pH adjusters, preservatives, enzymes, thickening polysaccharides, emulsifiers, inorganic salts, amino acids, and the like. Specific examples of these include those mentioned above, which can be used as components of a food enzyme composition.

[0046] When using soybeans as plant-based meat, the amount of soybeans in the food ingredients (amount in a hydrated state) is preferably 40% by weight or more, more preferably 50% by weight or more, even more preferably 70% by weight or more, even more preferably 90% by weight or more, particularly preferably 95% by weight or more, and most preferably no animal ingredients are included.

[0047] The conditions for contacting food materials with the food enzyme composition of the present invention and allowing the oxidizing enzyme to act are not particularly limited, but the temperature is preferably 1 to 40°C, and more preferably 20 to 30°C. The time is preferably 5 minutes to 24 hours, and more preferably 10 to 240 minutes. The pH is preferably pH 5.5 to 6.5.

[0048] Furthermore, when incorporating ascorbic acid or its salts into food products, the oxidizing enzyme and preservative may be mixed to pre-oxidize the ascorbic acid or its salts before contacting the food ingredients. This method is expected to reduce the soy odor by allowing the oxidized ascorbic acid or its salts to act on the substances that cause soy odor. The temperature conditions for pre-oxidizing the ascorbic acid or its salts by mixing the oxidizing enzyme and preservative are preferably 20-30°C, with room temperature being more preferable. The time conditions are preferably 90-150 minutes. The pH conditions are preferably pH 5.5-6.5.

[0049] The treatment of food materials with a food enzyme composition containing an oxidase may be repeated multiple times, or the food materials may be divided and mixed. For example, a first soybean-derived material may be mixed with the food enzyme composition and treated with the oxidase, and then a second soybean-derived material may be added and treated with the oxidase. This allows the oxidase to act sufficiently on soybean-derived materials of different forms, and the flavor and texture can be altered by controlling the degree of oxidase action.

[0050] After treating food ingredients with a food enzyme composition containing an oxidizing enzyme, the food can be manufactured according to a general recipe for the target food. For example, when manufacturing hamburgers using the food enzyme composition of the present invention, the food ingredients and the food enzyme composition of the present invention are mixed to form the hamburger mixture, and this hamburger mixture is baked in a frying pan or oven.

[0051] The food enzyme composition of the present invention remains in the manufactured food, but does not have any adverse health effects even if ingested. When the food enzyme composition is ingested, the oxidizing enzyme contained in the enzyme composition is digested and absorbed in the body as protein. If it is necessary to inactivate the oxidizing enzyme, heating to 80°C or higher can be performed after the food material has been treated with it.

[0052] <<Methods to reduce the soy odor in food>> The method for reducing the soybean odor in food according to this embodiment includes a step of treating the food material with a food-grade enzyme composition containing an oxidizing enzyme. In the step of treating with a food-grade enzyme composition containing an oxidizing enzyme, the enzyme composition of the present invention is brought into contact with the food material, and the oxidizing enzyme is allowed to act. As the food-grade enzyme composition, the compositions described above can be used. [Examples]

[0053] The present invention will be described below with reference to examples, but the present invention is not limited to the following examples. Hereinafter, unless otherwise specified, "parts" or "%" means "parts by weight" or "% by weight," respectively.

[0054] (1) Production of hamburgers containing meat (Examples 1-6, Comparative Examples 1-6) An enzyme solution was prepared by mixing oxidase (ASO-D10FD, manufactured by Nagase ChemteX, 1,200 U per gram), salt, vitamin C, and water in the weights listed in Table 1. This enzyme solution was mixed with granular soy protein (New Fujinic 49, manufactured by Fuji Oil Co., Ltd.), and allowed to stand at 25°C for 10 minutes to simultaneously rehydrate the granular soy protein and treat it with the oxidase.

[0055] A solution containing enzyme-treated soy protein and the minced meat listed in Table 1 were placed in a hand mixer and ground for 2-3 minutes to prepare the hamburger mixture. The mixture was shaped into 100g patties and stored in the refrigerator for 1 day. After that, they were baked in a 180°C oven for 15 minutes. After baking, they were cooled to room temperature, then rapidly frozen and stored frozen until evaluation.

[0056] (2) Production of hamburgers that do not contain meat (Example 7, Comparative Example 7) Soy curd was obtained by mixing powdered soy protein (Fuji Pro FM, manufactured by Fuji Oil Co., Ltd.) and water in the weights listed in Table 1 for 15 minutes. Separately, an enzyme solution was prepared in the proportions listed in Table 1. This enzyme solution was mixed with the soy curd and mixed for 5 minutes. Granular soy protein, which had been pre-soaked in water, was added and mixed for another 5 minutes. Approximately 100g portions were formed into rounds and baked in a 180°C oven for 15 minutes. After baking, the mixture was cooled to room temperature, then rapidly frozen and stored frozen until evaluation.

[0057] [Table 1]

[0058] (3) Evaluation of the physical properties of hamburgers The compressive stress of baked hamburgers (approximately 15 cm thick) was measured using a rheometer (Sun Science Co., Ltd., CR-100). The results are shown in Table 1. Compared to Comparative Example 1, the compressive stress increased in Examples 1 and 2. Furthermore, in Examples 1, 2 and 3, 5, there was a tendency for the compressive stress to increase further with increasing amounts of oxidase added.

[0059] (4) Sensory evaluation of hamburgers The cooked hamburgers were evaluated by seven panelists. The evaluation was based on the following criteria, with a 5-point scale rating assigned to each of the following: (A) soybean odor before tasting, (B) initial taste (soybean odor wafting from the mouth to the nose during chewing), and (C) aftertaste (soybean odor wafting from the mouth to the nose 3-4 seconds after swallowing). 5: No soybean smell. 4: There is almost no soy smell. 3: The soybean odor is reduced. 2: I can smell the soybean odor. 1: I strongly smell the soybean odor. The average score was calculated and is shown in Table 2.

[0060] The texture of the cooked hamburger patties was evaluated by seven panelists. The evaluation was based on the juiciness during tasting, with a score on a 5-point scale according to the following criteria. 5: It feels very juicy. 4: I strongly feel the juiciness. 3: You can feel the juiciness. 2: Not very juicy 1: It's not juicy. The average score was calculated and is shown in Table 2.

[0061] [Table 2]

[0062] In Example 7, the soybean odor was reduced compared to Comparative Example 7, and the juiciness during tasting was improved. Similar soybean odor reduction effects were observed in Examples 1-6 as well.

[0063] This disclosure (1) is a food enzyme composition for reducing soybean odor, comprising an oxidizing enzyme.

[0064] Disclosure (2) is a food enzyme composition according to Disclosure (1), wherein the oxidase is ascorbic acid oxidase.

[0065] Disclosure (3) is a food enzyme composition according to Disclosure (1) or (2), wherein the reduction of soy odor is achieved by reducing the amount of hexanal in the food.

[0066] Disclosure (4) is a food enzyme composition according to any one of Disclosures (1) to (3), wherein the food is plant-based meat.

[0067] (5) This disclosure relates to a method for producing food with reduced soybean odor, comprising the step of treating food material with a food enzyme composition containing an oxidizing enzyme.

[0068] This disclosure (6) is a method for reducing the soy odor of food, comprising the step of treating food material with a food enzyme composition containing an oxidizing enzyme.

Claims

1. A food enzyme composition for reducing soybean odor, comprising ascorbic acid oxidase, an oxidase enzyme, A food-grade enzyme composition in which the soy odor is reduced by decreasing the amount of hexanal in the food.

2. The food enzyme composition according to claim 1, wherein the food is plant-based meat.

3. A method for producing food in which the soy odor is reduced by a decrease in the amount of hexanal in the food, comprising the step of treating food materials with a food enzyme composition containing ascorbic acid oxidase, which is an oxidizing enzyme.

4. A method for reducing the soy odor of food by reducing the amount of hexanal in food, comprising the step of treating food material with a food-grade enzyme composition containing ascorbic acid oxidase, which is an oxidizing enzyme.

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