Process for producing protein hydrolyzate
AssigneeAjinomoto Co., Inc.
InventorsMichinobu Nakamura, Mitsuyoshi Seki, Miyoko Nawata, Hidetsugu Nakazawa, Hideki Okamura
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Abstract
The present invention relates to a method which can prevent browning of hydrolyzed protein obtained by enzymatic hydrolysis of vegetable protein material. A vegetable protein material containing saccharides is mixed with the fungal culture and is subjected to enzymatic hydrolysis in a liquid reaction system. The reaction is conducted first at a temperature ranging from 15° C. to 39° C. with aeration and agitation, and then, after stopping the aeration, the reaction is conducted and completed at a temperature ranging from 40° C. to 60° C.
Claims7
A method for producing hydrolyzed protein by subjecting a vegetable protein material containing saccharides to enzymatic hydrolysis, comprising:
- (1) conducting cultivation of a koji mold in a submerged culture fermenter-type reaction vessel to obtain a fungal culture;
- (2) mixing a dispersion of said vegetable protein material with said fungal culture to obtain a mixture;
- and
- (3) subjecting said mixture to enzymatic hydrolysis first at a temperature ranging from 15° C. to 39° C. with aeration and agitation and then at a temperature ranging from 41° C. to 50° C.,
- to obtain said hydrolyzed protein,
- wherein a ratio of reducing sugars present in said hydrolyzed protein obtained is 5% by weight or less based on the total solid content in said hydrolyzed protein, and
- wherein the temperature is shifted from a temperature ranging from 15° C. to 39° C. to a temperature ranging from 41° C. to 50° C. when from 10% to 60% of the total period of time required for completion of the enzymatic hydrolysis has passed;
- wherein each of (1) to (3) are in a liquid state,
- wherein said vegetable protein material is prepared for said enzymatic hydrolysis by a process comprising:
- (a) pulverizing a vegetable protein material which exists at least partially in a solid state to a size of 300 μm or less to obtain pulverized vegetable protein material;
- (b) dispersing said pulverized vegetable protein material in hot water at a temperature higher than 80° C., to obtain a vegetable protein material dispersion;
- (c) removing air bubbles from said vegetable protein material dispersion;
- and
- (d) subjecting said vegetable protein material dispersion to sterilization immediately after said air bubbles have been substantially removed
- and wherein said method is in the absence of an added bacteriostatic substance.
Dependencies are inferred from the claim text.